Preheat the oven to 450 degrees Fahrenheit.
Place your chicken on a baking sheet and season with salt, pepper, and a dash of olive oil. Bake for about 30 minutes, or until done. It's done when a cut into the thickest part reveals no pink meat and the juices that spill run clear not pink.
Meanwhile prepare the dressing. Combine the egg yolk, anchovies, vinegar, mustard, lemon juice, garlic, and pepper in a blender. Blend till smooth. Then very slowly add the oil while the blender is on medium speed. It should take no less than 5 minutes to add all the oil. If you add the oil too fast or add too much at once, the dressing will not emulsify and you will be left with a not creamy weird dressing with little clumps of white in a sea of oil. It is especially important to go slow in the beginning. Once all the oil is added, add the parmesan and blend till smooth. If you don't have a blender, you can make it by whisking everything together in a bowl, however still follow the same steps and be sure to add the oil slowly! Then transfer the dressing to another container and chill in the fridge.
Assemble your salad (or salads if you're making more than one) by placing the lettuce, anchovies, dressing, parmesan, and chicken in a bowl and tossing until the dressing is evenly distributed. Transfer to a plate or bowl, top with some pepper and fresh squeezed lemon juice and enjoy! If prepping for later, keep the dressing and lemon juice separate and wait to add till right before eating.
Store leftover dressing in a sealed container in the fridge. Most people say it will keep up to 7 days, however I will use it for like a month to be honest.
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