6 fino or verna lemons
6 chicken fillets
1 clove garlic
1 egg yolk
¾ cup mild olive oil
¼ cup lemon juice
1 tsp Worcestershire sauce
Four cups lettuce mix
¼ cup Parmesan cheese
4 tbsp croutons
Cut two lemons in wedges. Heat a glug of olive oil in a frying pan and brown the wedges on each side. Set aside. In the same pan, cook the chicken. When done, remove from the heat and add the juice of one lemon and salt to taste. Set aside.
In a blender or blending cup of an immersion blender, add the peeled garlic clove, olive oil and egg yolk. Blend on maximum speed to emulsify. Once smooth, add the lemon juice, Worcestershire sauce, anchovies and a pinch of salt. Blend. Set aside in a kitchen squeeze bottle.
Put the lettuce in a bowl. Add a drizzle of olive oil, the juice of one lemon and salt. Toss. Divide the lettuce evenly between plates.
To each plate, add the salad dressing, chicken cut into cubes, shaved Parmesan and croutons.
Finish with two lemon wedges and grate lemon zest over the top.