Via: Tara Fisher
Preheat the oven to 220°C, fan 200°C, gas 7. In a bowl, mix the olive oil with the crushed garlic and thyme and season. Tear the ciabatta into large croutons and toss in the garlicky oil. Spread the croutons on a baking sheet and bake for 8 minutes or until golden and toasted. Turn the oven down to 180°C, fan 160°C, gas 4.
To make the dressing, halve the garlic clove and rub a small bowl with the cut side. Add the egg yolk to the bowl and add the oil, a drop at a time, whisking to form a smooth sauce. When half the oil is incorporated, add half a teaspoon of hot water and whisk well before continuing with the oil – this helps prevent it splitting. Add the Worcestershire sauce, fish sauce and grated Parmesan and season with salt, pepper and the lemon juice, to taste.
Preheat a ridged griddle pan until smoking hot. Rub the chicken with a little oil and season. Griddle for 2 minutes on each side, then transfer to a baking tray and put in the oven for 6-7 minutes until cooked through.
Return the griddle pan to a high heat. Drizzle the little gem wedges with oil. Griddle the cut sides for 1 minute each and remove to a plate.
Rest the chicken for 5 minutes and slice. Arrange the torn lettuce leaves on 4 plates; top with the chargrilled little gem wedges and chicken. Drizzle over the dressing, add the croutons and grate a little Parmesan over the top.