2 tsps Worcestershire sauce or 2 tsps soya sauce and a little harissa (chilli paste)
1 tsp lemon juice
2 tbsps milk
1 Preheat the grill. Caesar sauce: in a bowl, mix the mayonnaise with the Worcester sauce or the soya sauce and a little harissa, the lemon juice and the milk. Salt and pepper. Set aside. Coat the chicken cubes with 1 tbsp olive oil. Salt and pepper. Cook under the grill for 3 minutes on each side. Set aside.
2 In a bowl, mix the croûtons with the remaining olive oil and the garlic. Fry 2 minutes in a frying pan until golden brown, stirring all the time. Set aside. In a salad bowl, mix the romaine lettuce with the anchovies, croûtons, cubed chicken, coriander and flat parsley.
3 Arrange the salad on the plates. Top with Caesar sauce. Garnish with rosettes of Tête de Moine AOP.