1 garlic clove
1 egg yolk
Grated zest and juice of 1 lemon
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup olive oil
4 chicken breasts, boneless and no skin
Seasoning (salt and pepper, Potlatch or similar)
2 hearts of romaine lettuce, cut lengthwise
Shaved Parmesan to garnish

In a food processor, combine garlic, egg yolk, zest and juice of the lemon, salt and pepper. Process till smooth and slowly add the olive oil with the food processor still going. This should give a runny mayonnaise type texture. Add a little extra olive oil if necessary. Season further with salt and pepper and refrigerate in a bowl till needed.

Season the chicken on both sides (I use Potlatch or similar). Grill on a griddle about 8 mins each side till cooked through. Let rest on a board for 5 mins. Slice diagonally on the bias and serve alongside the romaine lettuce. Drizzle with dressing and garnish with shaved Parmesan.

Serves 4