Chicken Caesar Salad

Make the dressing: In the bowl of the food processor or in a blender, add the mustard, a pinch of salt, the pepper, garlic, lemon juice, caper juice, anchovies and anchovy oil and blend until smooth. With the machine running, pour in the olive oil until emulsified. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily? Add more lemon. Refrigerate until ready to use.

Season and cook the chicken: Heat a large, heavy-bottomed skillet over medium-high heat. Add the olive oil. While the oil is heating, arrange the chicken on a tray in a single layer and season both sides with salt, pepper and the granulated garlic. When the oil begins to smoke lightly, add the chicken to the oil. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, 3 to 4 minutes. Use metal tongs to flip the chicken pieces on their second side and brown and cook through, 3 to 4 additional minutes. Set chicken aside to rest for 5 to 10 minutes.

Make the croutons: Preheat oven to 375 degrees F.

Arrange the bread cubes on a baking sheet and drizzle with the olive oil. Place the tray in the center of the oven and bake until browned and toasty, 10 to 12 minutes. Sprinkle with the parsley. Grate some Parmesan over the warm croutons and season with salt.

Assemble the salad: In a large mixing bowl, add about 1/4 cup of the dressing. Add the romaine and toss well to coat. Grate a generous amount of cheese over the lettuce and add the croutons. Gently toss, transfer to a serving bowl and top with more cheese.

Transfer the chicken to a cutting board and spoon some dressing over it. Cut the chicken crosswise into 1/2-inch slices and divide among the plates. Pile salad next to the chicken on the plates and drizzle with more dressing. Serve.