Caesar Salad with Homemade Caesar Dressing

Step 1: Blend all the dressing ingredients in a food processor until smooth, starting with 3 tablespoons of milk. Taste and adjust the salt and pepper as desired, adding milk to reach the consistency you want.

Step 2: Set the dressing aside for at least 20 minutes to let the flavors develop.

Step 3: Place the bacon in a cold skillet without oil, then set the skillet over medium-high heat. As it heats, the fat will render and cook the bacon. Cook until golden, turn, and cook the other side until golden. Transfer to paper towels, cool, then chop.

Step 4: Preheat the oven to 200°C/375°F (180°C fan-forced).

Step 5: Toast the bread for 1 minute in a toaster, or in the oven for 2 minutes on each side, until the surface is dry but not browned. This makes the bread easier to cut.

Step 6: Rub both sides of each slice with the cut side of the garlic. Remove the crusts if desired, then cut the bread into cubes, about 1.5 cups in total.

Step 7: Drizzle the cubes with 1 to 2 tablespoons of olive oil and toss. Sprinkle with salt, then bake until golden and crisp, shaking the tray once or twice. Sandwich bread takes about 7 minutes; sourdough and similar breads take 12 to 15 minutes. Let the croutons cool on the tray.

Step 8: Put the lettuce in a bowl with half the dressing and toss well. Taste, then add more dressing if you like.

Step 9: Transfer the salad to a serving bowl. Top with chicken and egg if using, scatter the bacon and croutons over the salad, and sprinkle with Parmesan. Serve with the remaining dressing on the side.

Step 10: Pound the chicken to an even thickness of about 1.2 cm / 1/2 inch, or slice each breast in half horizontally. Sprinkle both sides with salt and pepper. Use the bacon fat left in the skillet to cook the chicken: cook the first side for 5 minutes, turn, then cook the other side for 2 minutes. Remove the chicken, cover loosely with foil and rest for 5 minutes. Cut into slices.