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Separate the egg whites and yolks and make a paste out of the anchovy and garlic. (Adding a bit of salt makes this easier)
Add the mustard, anchovy and garlic paste to a bowl and mix together.
Go in with the egg yolks, Worcestershire, Tabasco, lemon juice, salt and pepper. Whisk well and start slowly adding the oil. When thick enough, season again with salt and pepper to taste, a little parmesan cheese and red wine vinegar.
Slice the ciabatta into little cubes, toss with olive oil, salt and pepper. Bake at 200 degrees Celsius or 390 degrees Fahrenheit until golden and crispy
Grill the chicken breast with a bit of salt, pepper, oil and lemon zest and slice into pieces
Crispy up some bacon in a pan with a little water. Let evaporate and crisp up.
Toss the lettuce with the dressing, serve with the rest of the toppings and enjoy!