Gordon Ramsay's Ultimate Caesar Salad

In a bowl, combine the egg yolks, Dijon mustard, red wine vinegar, anchovy fillets, garlic, and grated Parmesan cheese.

Whisk the ingredients together until well combined. Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.

Whisk in the tablespoon of water to achieve a slightly thicker, creamy texture. The dressing should coat the back of a spoon.

Cut the crusty bread into bite-sized cubes.

Toss the bread cubes with olive oil, salt, and pepper. Sprinkle with Parmesan cheese.

Heat a frying pan over medium heat. Add the seasoned bread cubes and fry, tossing occasionally, until golden brown and crispy.

Remove croutons from the pan and drain on paper towels.

Butterfly the chicken breasts by slicing them horizontally from the thickest side towards the thinner end, opening them up like a book. Season both sides with salt and pepper.

Preheat a grill pan over medium-high heat.

Place the chicken breasts on the hot grill pan. Cook for 3-4 minutes per side, or until cooked through and grill marks appear.

Remove the chicken from the grill and let it rest on a cutting board for 5 minutes.

Wash and chop the romaine lettuce into bite-sized pieces. Do not chop too finely.

In a large bowl, combine the chopped lettuce with about half of the Caesar dressing. Toss gently to coat.

Add the prepared croutons to the salad and toss again.

Slice the rested chicken breasts into strips. Spoon a little of the remaining dressing onto a serving plate, then arrange the chicken slices on top. Spoon more dressing over the chicken.

Serve the dressed salad alongside the chicken. Garnish the salad with the remaining croutons and a generous grating of Parmesan cheese.