Cesar salad

Cut the chicken breasts into strips lengthwise.
Sear them in a hot pan with a little olive oil to color them on all sides, starting with the "skin side", then lower the heat and simmer for 10 minutes.

Cut the bread into pieces.
In the same pan, add a little olive oil, and fry the croutons over high heat.
Finally, add some sesame seeds.

Rinse the salad thoroughly with water, dry it and cut into strips.

In a high-edge bowl, put the extra-fresh egg yolk (less than 9 days), 1 tbsp. mustard and 1 hint of salt.
Mix over medium speed.
Incorporate, while continuing to mix, the oil progressively (half peanut oil, half olive oil).
Keep beating to thicken the mayonnaise.
Then add the vinegar and the garlic degermed and chopped very thinly.
Pepper.

Grate Parmesan cheese with a peeler (you need to get chips).
Crush half of it between your fingers, and stir in the sauce.
Add just a few drops of Worcester sauce.
Mix.
Squeeze the lemon in a bowl.

Just before serving:
In a salad bowl, arrange the salad, chicken and croutons (possibly reheated for a few seconds in the pan), the sauce, the remaining Parmesan cheese and the lemon juice.
Toss well.

Julius should only be thanked indirectly for this dish which comes from Italian Americans; but was the creator really César Cardini? (By the way some add anchovies to it, but we don't)/
You can add, at the end of the chicken cooking, a bit of icing-sugar and a few drops of lemon to caramelize slightly the bird. Chicken is not always included, so you might want to precise "chicken Cesar salad".
Toss the salad at the last minute in front of your guests to enjoy it crispy.