You wouldn't believe it, but the BBQ needs to be lit. Time for some old-fashioned violence. Place the chicken fillets between two pieces of cling film and flatten them evenly with a rolling pin. Not into a pulp, that is another dish. Then season the chicken fillets with salt and pepper and grill them until cooked through. A core temperature of 72 °C is fine. Dress to impress Squeeze the garlic in a bowl. Add the anchovies and mash with a fork. If you have a mortar, now is the time to use it. Add the egg yolk and mix. Now add the lemon juice and then evenly pour in 120 ml olive oil. Be careful, if you make a dressing with olive oil in a food processor, it will quickly become bitter. So take the trouble for the better hand work. We are going to grill again. Brush the bread with olive oil. If you have a clove of garlic, cut it in half and rub it on the bread. Grill the bread on both sides. Now cut the heads of Romaine lettuce into four quarters. Grill the inside until you get nice grill marks. A good Caesar Salad depends on how you present it. So build the salad up nicely: per plate 3 pieces of Romaine lettuce on which you spread the dressing, sliced strips of chicken breast and the bread rhythmically. Finish the salad by grating the cheese generously over the salad. Does it look messy? Then remember that Caesar Cardini improvised the salad once as an emergency measure. So what can happen to you?