1-Preheat oven to 400°F. Cut 6 ounces of sourdough or ciabatta bread into 1/2-inch pieces and toss with oil from the anchovy tin, 2 tablespoons olive oil, and 1/4 teaspoon salt. Bake on a sheet, tossing every 5 minutes, until lightly browned (10-15 minutes), then cool.

2-Pound chicken breasts to 1/2-inch thickness; pat dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 1/4 cup olive oil in a skillet over medium-high heat and cook until browned and at 165°F (5-7 minutes per side). Cool and slice into 1/2-inch strips.

3-In a blender, combine juice from 2 medium lemons, 1 ounce grated Parmesan, 5 anchovy fillets, 2 teaspoons Dijon mustard, 1 clove garlic, and remaining 1/2 teaspoon pepper. Blend until smooth, then drizzle in oil from the anchovy tin until creamy.

4-Chop 2 medium heads of romaine lettuce. In a large bowl, toss lettuce with half the croutons and about two-thirds of the dressing. Top with sliced chicken, remaining croutons, additional dressing, and extra Parmesan. Serve immediately.