Caesar Salad

• 1/2 cup olive oil
• 2 None chicken breasts (about 1/3 lb each)
• 5 strips bacon, cut into smaller strips
• 1/4 lb baguette, cut into cubes
• 1 None egg yolk
• 1 tbsp Dijon mustard
• 1 tbsp light balsamic vinegar
• 5 tbsp low-fat milk
• None pinch sugar
• 1 None small head romaine lettuce, chopped into bite-sized pieces
• 2 None shallots, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 5 None anchovy fillets, cut into small pieces
• 2 oz Parmesan cheese, shaved

1. Heat 1 tbsp olive oil in a pan and fry the chicken for 7 mins, turning. Season with salt and black pepper and add the bacon. Fry for 3 mins. Remove from the heat and allow to cool. Heat 2 tbsp oil in a separate pan and fry the bread until browned. Season with salt, remove from the pan and drain on paper towels.
2. In a bowl, whisk together the egg yolk, mustard and vinegar. Gradually whisk in the remaining oil, then the milk. Season with salt, black pepper and a pinch of sugar. In a large bowl, toss the chicken, bacon, croutons, lettuce, shallots, garlic, anchovies and dressing. Sprinkle the Parmesan on top.

olive oil, chicken breasts, bacon, baguette, egg yolk, mustard, light balsamic vinegar, milk, sugar, head romaine lettuce, shallots, clove garlic, anchovy, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/16912 (may not work)