Ingredients

40ml extra-virgin olive oil, divided

100gm chicken breast

2pcs medium cloves garlic, minced

1teaspoon Dijon Mustard

3cups hearty bread, cut into 3/4-inch cubes

2ounces finely grated Fresh Parmesan cheese

2gm Salt

2gm Ground black pepper

1cup Mayonnaise

15ml juice from 1 lemon

2pcs Anchovies

4pcs capper

6pcs Quail eggs

2pcs Cherry tomato

5ml Worcestershire sauce

2pcs heads romaine lettuce

Preparation

STEP 1

Whisk together the garlic, caper, anchovy, lemon juice, extra-virgin olive oil, Dijon mustard, and Worcestershire sauce in a medium bowl. Add the mayonnaise, Parmigiano-Reggiano, salt, and pepper and whisk until well combined. Taste and adjust to your liking

STEP 2

The dressing will keep well in the fridge for about a week.

STEP 3

Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the bread onto a baking sheet.