Prepare the croutons: Preheat your oven to 190°C (fan-assisted). Toss the bread cubes with 80ml extra virgin olive oil and the minced garlic until every cube glistens. Spread them in a single layer on a baking tray—you should hear a faint sizzle as they hit the hot tray. Bake for 8-10 minutes, shaking the tray halfway through, until they're golden brown and smell wonderfully toasty. They should sound hollow when tapped.

Cook the chicken (if using): Season the chicken breasts with salt, pepper, and smoked paprika. Heat a griddle pan over medium-high heat until it's smoking slightly—you'll see a faint shimmer of heat rising. Cook the chicken for 6-7 minutes per side, pressing gently with a spatula, until the skin is charred with dark grill marks and the internal temperature reaches 74°C. Let it rest on a board for 5 minutes; you'll notice the juices pooling slightly as it settles.

Make the dressing: In a medium bowl, whisk together the egg yolks, Dijon mustard, lemon juice, white wine vinegar, and anchovy paste until the mixture is pale and slightly thickened—it should look like a smooth, pale custard. Very slowly, drizzle in the mild olive oil while whisking constantly. The dressing will emulsify and turn thick and glossy, almost like a thin mayonnaise. Stir in the grated Parmesan and a pinch of black pepper. Taste it—it should be tangy, salty, and incredibly creamy.

Prepare the lettuce: Wash and thoroughly dry the romaine leaves—any water will make the dressing slide off. Tear the leaves into manageable pieces, about 5cm long. You'll hear a satisfying snap as you break them; this is much better than cutting, which can bruise the leaves.

Assemble the salad: Place the torn lettuce in a large bowl. Pour about two-thirds of the dressing over the leaves and toss gently with your hands—the dressing should coat every leaf evenly, leaving a glossy sheen. Add the croutons and toss once more, very briefly, so they stay crunchy.

Plate for presentation: Arrange the dressed leaves on a large platter or individual plates, creating a slight mound in the centre. Slice the rested chicken diagonally into thick strips and fan them over the top. Shave long ribbons of Parmesan over the entire dish using a vegetable peeler—they should curl and fall naturally. Drizzle the remaining dressing around the edges of the plate for a professional finish.