Ingredients:

1-2 romaine lettuce

An appropriate amount of chicken breast

2 slices of bacon

1 piece of toast

An appropriate amount of cherry tomatoes

An appropriate amount of Kraft cheese powder/Parmesan cheese

An appropriate amount of salt

An appropriate amount of olive oil

An appropriate amount of butter

An appropriate amount of mayonnaise

1 marinated anchovy

1-2 garlic cloves

Appropriate amount of black vinegar

Appropriate amount of lemon

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1. Wash the romaine lettuce and drain it. It would be better if you have a vegetable spinner . Then tear it by hand or cut it into small pieces with a knife and put it in a salad bowl

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2. Cut the small tomatoes in half and cut into a piece of toast. Cread cubes (about 1cm in size)

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3. Cut the lemon and mince 1-2 cloves of garlic

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4. Cut the bacon into small slices and slice the chicken breast into thin slices

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5. Fry the bacon without adding oil. Until the bacon is slightly curled

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6. Pour in a small amount of oil, fry the chicken breasts over medium heat, sprinkle with some salt, and fry until the chicken breasts are golden brown. Light the burnt aroma

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7. Melt a small piece of butter in a hot pan, add the croutons, fry over low heat until the croutons begin to become crispy and crispy. Turns golden brown

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8. Set aside the bacon, chicken breast and croutons

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9. Pour the mayonnaise into the salad bowl filled with romaine lettuce, and mix the salad dressing and romaine lettuce evenly

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10. Cut anchovies into 3-4 pieces, then make Caesar salad dressing: mix balsamic vinegar, a little olive oil, minced garlic, lemon juice and anchovies. You can try the taste and make adjustments

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11. Pour the Caesar salad dressing made in the previous step into the salad bowl, mix it with the lettuce, and sprinkle Top with croutons, chicken breast, bacon and cherry tomatoes. Finally sprinkle with cheese powder