In a food processor, combine Dijon mustard and pasteurized egg yolks.

Add green olives, anchovies, and garlic cloves to the food processor.

Blend the ingredients for about 2 minutes until the mixture is smooth.

While blending, slowly pour in the vegetable oil and olive oil to create an emulsion.

Add the grated parmesan, lemon juice, and crème fraîche to the processor.

Continue blending and pour in the remaining oil. Add a little water to thin the dressing to your desired consistency.

Pour the dressing into a bowl lined with muslin cloth and squeeze it through to strain out any solids for a silky texture.

Place chicken legs skin-side down in a cold pan with salt and olive oil. Slowly bring up the heat to render the fat, making the skin golden and crisp.

Finish cooking the chicken in the oven, then debone and cut it into pieces.

On a large platter, drizzle a base of the Caesar dressing.

Arrange the pieces of cooked chicken on top of the dressing.

Cut a head of romaine lettuce in half, trim the root, and place the halves over the chicken.

Tuck crispy bread and parmesan crisps in between the lettuce leaves.

Drizzle a generous amount of Caesar dressing over the lettuce.

Place high-quality smoked anchovies on top of the salad.

Finish by grating a generous layer of fresh parmesan cheese over the entire salad.