For the dressing, place 4 tablespoons of natural yogurt into the bowl. Then, add 1 teaspoon of Worcestershire sauce ad half a teaspoon of English mustard. Next, slice 2 anchovy fillets and add to the bowl. Then, add 1 teaspoon of lemon zest and juice of a half of a lemon. Next, add 1 tablespoon of good quality white wine vinegar, followed by 2 tablespoons of extra-virgin olive oil. Finally add 30 g of grated parmesan.
For the salad, finely slice 30 g of a whole romaine lettuce, then, add 50 g of chickery into a big bowl. Add 10 g of rocket. Slice 50 g of cauliflower, along with 20 g of red onion in the mandoline.
Add dressing to your salad and give that a good mix.
Take 2 chicken breasts 120 g each. Put some fresh rosemary on top of the breasts. Cover the chicken with baking paper. Use your fists to tenderize and flatten out fat parts of the breasts.
Heat your pan and add 1 tablespoon of anchovy oil. Fry 4 minutes on each side.
Then, slice bread into cubes. Place cubes of bread into the pan, toast them until nicely colored.
Slice your chicken about 1 cm thick.
To serve the Caesar salad, place your veggies on the plate, put sliced chicken on one side, and sprinkle toasted bread. Finish with grated parmesan.