Put the egg yolk, garlic, anchovies and mustard in a food processor and process. With the
motor running, add the oil in a thin stream and process until the mixture is thick. Stir in the
lemon juice, worcestershire sauce and parmesan. Season.
Put the chicken thighs in a bowl with 1 tablespoon of olive oil, season to taste and turn to
coat well with the oil.
Preheat the chargrill plate to medium-high heat. Brush the baguette slices with the remaining
olive oil, and toast on the chargrill plate for 1 minute on each side. Rub both sides of each piece
of toast with the cut clove of garlic and keep warm.
Cook the chicken on the chargrill plate for 5 minutes on each side, or until cooked through. Cut
into 1cm / 1/2 inch strips. Cook the bacon for 3 minutes each side or until crispy, then break it
into 2cm / 3/4 inch pieces.
Tear the cos leaves into bite-sized pieces and toss in a large bowl with the dressing, bacon and
chicken. Serve with the garlic croutons.