John Torode's Chicken Caesar Salad

There is something about freshly washed crisp lettuce, still slightly wet and very well chilled, covered in creamy dressing.

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   In a heavy frying pan, heat the vegetable oil, add the pancetta lardons and fry gently over a medium heat. When crisp, remove from the pan with a slotted spoon and drain on kitchen paper.
   
   Cut the bread into 1cm (½in) cubes and add to the oil in which the pancetta was cooked. Fry for a few minutes until well coloured on all sides, then remove with a slotted spoon and drain on kitchen paper. While the croutons are still warm, place in a bowl and sprinkle over 1 to 2tbsp of the grated Parmesan.
   
   To make the dressing, whisk the egg, egg yolk, mustard, vinegar, anchovies and garlic in a large bowl until the mixture begins to thicken and turn pale. Slowly add the oils, whisking constantly, until well amalgamated. Add a little hot water if the mixture seems too thick. Stir in the rest of the grated Parmesan.
   
   To serve, place the lettuce leaves in a bowl and toss with enough of the dressing to coat thoroughly. Scatter with the croutons, pancetta, chicken and anchovy fillets, and finish with the shaved Parmesan and a good grinding of black pepper.