First I lightly toasted two slices of alpine bread, then diced them up into croutons. Salt and olive oil in a frying pan and toss the croutons with more oil to give them a little more colour and that cooked olive oil flavour. Take an egg yolk and slowly whisk in a bit under half a cup of olive/canola oil. (about 3/4 olive, 1/4 canola - The canola cuts down the bitter after taste in the olive oil ) When the oil is all emulsified, add salt, black pepper, Worcestershire Sauce, 2 cloves garlic and the juice of half a lemon. Toss the salad in the dressing, add some croutons and parmesan cheese. Toss, add the remainder croutons and parmesan. Toss and serve.
The chicken was salted, coated with cajun seasoning, brushed with olive oil and cooked on the BBQ for 25 minutes over medium heat. A few drops of lemon juice on the plated chicken brings out the flavour.