Ingredients
For the dressing
Method
1. Put a large frying pan over a high heat. Once hot, add the lettuce cut-side down and cook for 2-3 mins, until charred slightly. Remove to a platter.
2. Add the oil to the pan, then reduce to a medium heat and add the bacon. Cook for 4-5 mins on each side until golden and crisp. Set aside to cool, then roughly chop.
3. Keeping the bacon fat in the pan, place it back over a medium heat and sprinkle in 1 tbsp parmesan into a small circle in the frying pan, repeat until all the parmesan is used up. Cook for 3 mins until it looks lace-like, then take off the heat and leave to cool for 2 mins. Once they set slightly, remove from the pan and place on a sheet of baking parchment. Leave to cool completely.
4. Add the eggs to a pan of boiling water over a medium heat and cook for 7 mins. Place into a bowl of cold water, peel, then cut in half.
5. To make the dressing, add the egg yolk to a bowl, then gradually add in the oil while continuously whisking. Once smooth, beat in the lemon juice, mustard, anchovies, parsley and parmesan, then season to taste.
6. To serve, drizzle the dressing over the charred lettuce, then top with the bacon, chicken and boiled eggs. Roughly break up the parmesan crisps and sprinkle over the salad. Finish with a crack of black pepper and an extra sprinkling of parmesan and parsley and enjoy.