sourdough croutons

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.
2. Using a serrated knife, remove crust from the loaf of bread then cut into 1-inch thick slices. Cut the slices into 1-inch thick strips then tear the strips into bite-sized pieces (about 1/2-inch).
3. Place torn bread on the prepared baking sheet and toss with olive oil, 1/2 teaspoon salt and black pepper and spread out into an even layer.
4. Bake for 15- 18 minutes, or until golden brown and crunchy.
5. Let cool on the baking sheet until needed.

caesar dressing

1. Place the whole eggs in a heat-proof bowl and pour boiling water over top. Let sit 1 minute. Pour off water and crack eggs into a blender. Add lemon juice, mustard, garlic, anchovies and Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Blend until smooth.
2. With the blender on medium-low speed, add the olive oil slowly until the dressing is thick (this should take about a minute).
3. Stir in parmesan and season with more salt and pepper to taste.
4. Transfer to a jar and refrigerate until needed.

grilled chicken

1. Combine olive oil, lemon zest and juice, garlic, thyme, chile flakes, salt and pepper in a large bowl. Whisk until smooth. Add chicken, toss to coat, and marinate at least 20 minutes or up to 2 hours, refrigerated.
2. Preheat grill to medium-high heat for at least 10 minutes. Clean and oil grates.
3. Remove chicken from marinade, letting excess drip off, and place on grill. Cook until dark grill marks develop, about 5 minutes. Flip and cook another 3- 5 minutes, basting with reserved marinade, until chicken registers 165°F. Transfer to a cutting board and slice when cool enough to handle.

salad assembly

1. Place romaine in a large bowl. Toss with 1/2 cup shredded parmesan and two-thirds of the dressing. Taste and add more dressing, if desired. Top with croutons and sliced chicken.
2. Serve, passing extra dressing and parmesan.