Dressing

• 6 anchovy fillets (I used from a brand called Sea Tales in the US and Fish Tales in the EU)
• 1 garlic clove
• 2 large egg yolks
• 2 tbsp fresh lemon juice
• 1 tsp Worcestershire 
• 2 tbsp red wine vinegar 
• 1 tsp Dijon mustard
• 2 tbsp extra virgin olive oil 
• ½ cup vegetable oil or olive oil
• Few drops Tabasco 
• 3 tbsp grated parmigiano
• Fresh ground black pepper

Salad

• Chicken breast
• Bacon
• 8 romaine lettuces
• 1 ciabatta 
• Olive oil
• Salt
• Pepper
• Parmigiano 
• Lemon zest