Four cups of day-old bread (cut into cubes), 2 heads of romaine lettuce (chopped), 5 ½ tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon freshly squeezed lemon juice, 2 garlic cloves, 2-3 fillets of salt-packed anchovies, salt, fresh ground pepper, ½ cup grated Parmesan cheese, 1 chicken breast (skinless and boneless).
To make the croutons, toss the bread cubes in 1 ½ tablespoons olive oil, and bake in the oven at 350 °F for around 10-12 minutes or until golden. Meanwhile, make the dressing by mixing the red wine vinegar, lemon juice, garlic cloves (they should be pounded or grated into a purée), anchovies, salt and pepper in a bowl. Whisk in the remaining 4 tablespoons of olive oil. Brush the chicken with additional olive oil and season with salt before broiling in the oven until cooked through and golden, about five minutes. Transfer to a cutting board and slice into thin pieces. Lastly, whisk a small handful of the Parmesan into the dressing until thick. Toss the dressing with the salad, croutons and the rest of the grated cheese in a bowl. Serve the salad on individual plates, topped with the chicken.