Cesar dressing

• 2 small garlic cloves, minced (1 tsp)

• 2 tsp dijon mustard

• 1 tsp Worcestershire sauce

• 2 tsp fresh lemon juice

• 1 1/2 tsp red wine vinegar

• 1/3 cup extra virgin olive oil

• 1/2 tsp sea salt, or to taste

• 1/8 tsp black pepper, plus more to serve

• In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.

• Slowly drizzle in extra virgin olive oil while whisking constantly. (Very important to do bit by bit and slowly so the oil emulsifies)

• Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.

Chicken

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 clove garlic, grated
• 1 ½ pounds boneless, skinless chicken breasts
• Salt and pepper to taste

Make the marinade and marinate the chicken for approx 2 hours

Fry in a pan on medium high heat with oil. Approx 5 mins per side. Until it reached 165F internal temp.

Croutons:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh parsley leaves
• 1 clove garlic, grated
• Kosher salt and freshly ground black pepper, to taste
• 4 cups ciabatta bread cubes

Mix oil and garlic. Put in bread cubes and mix with old mixture. Roast at 400F around 13-15 mins

Salad:

• Romaine lettuce
• Tomatoes
• Cucumber
• Parmesan cheese shavings (use a potato peeler)