Indulgent Chicken Caesar Salad with Bacon

• Dice the ciabatta.
• Heat a drizzle of olive oil in the same pan over medium-high heat.
• Toast the ciabatta for around 5 minutes until golden-brown, so as to make croutons.
• Toss regularly so as to ensure the croutons don't burn.

• Meanwhile, boil a shallow layer of water in a pot or saucepan.
• Discard the tips of the green beans and thoroughly wash the egg, then transfer everything to the pan and boil for 5 - 6 minutes (see Tip). 

Tip: if you'd prefer a hard-boiled egg, use a separate pan and boil for 8 - 12 minutes. Rinse the eggs under cold water so as to peel them more easily.

• In the meantime, grate the Parmigiano Reggiano and crush or mince the garlic.
• Juice half of the lemon and cut the rest into wedges.
• In a small bowl, combine the mayonnaise with the garlic, a third of the Parmigiano Reggiano and a splash of lemon juice as preferred.
• Season to taste with pepper.

• Meanwhile, roughly chop the lettuce.
• Slice the chicken and cut the egg into wedges.