Preheat the oven to 200°C (400°F). While it heats, line a baking sheet with parchment paper. You'll hear a faint rustle as you lay the paper flat — that's your cue that you're ready for the next step.

Make the garlic croutons. In a medium bowl, toss the bread cubes with 3 tablespoons of olive oil and the minced garlic. Spread them in a single layer on the prepared baking sheet. Bake for 8–10 minutes, stirring halfway through, until the croutons are golden brown and smell deeply of toasted garlic. When you tap one, it should sound hollow and feel crisp on the outside.

While the croutons bake, prepare the dressing. In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice, Dijon mustard, Worcestershire sauce, egg yolk, grated Parmesan, salt, and pepper. Screw the lid on firmly and shake vigorously for about 20 seconds. The dressing will turn pale and creamy, and you'll hear it thicken as the oil emulsifies with the egg yolk.

Prepare the lettuce. Cut the romaine into bite-sized pieces, about 5cm long. Place them in a large salad bowl. The leaves should feel dry to the touch — any moisture will make the dressing slide off instead of coating the leaves.

Assemble the salad. Pour about two-thirds of the dressing over the lettuce. Using salad servers, toss gently but thoroughly until every leaf glistens. Add the chicken (if using) and the croutons, then drizzle the remaining dressing over the top. Toss once more, just to combine.

Finish and serve. Grate a final shower of Parmesan over the top — about 15g — and crack a little extra black pepper. The cheese should fall like soft snow over the salad. Serve immediately, while the croutons still have their crunch and the lettuce is cold and crisp.