Put the egg yolk and all other ingredients (except olive oil) into a medium-sized round stainless steel basin, and mix well with a blender, then mix well with a blender, and slowly add olive oil.

Put the cut original toast croutons into a flat-bottomed non-stick pan and fry them in medium heat without oil. Put it aside.

Season the chicken breast with salt and white pepper, take four pieces of bacon and roll the chicken breast (the other two pieces are also treated in the same way), then put the rolled chicken breast in a flat-bottomed non-stick pan and fry it in medium heat and olive oil for 5 minutes, then take it out of the pan and cut it into thick slices for later use.

Remove the roots of lettuce, rinse it with water, drain it, put it in a salad bowl with cucumber slices, mix it with Caesar salad juice, stir it evenly, put it on a plate, put the fried bacon chicken breast next to it, and finally sprinkle with old cheese slices and croutons.