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Parboil the baby potatoes for 10 to 15 minutes until just tender. Drain, place on a baking tray and gently smash each one with the bottom of a glass. Brush with olive oil and bake at 200°C for 15 to 20 minutes until golden and crisp.
Grill the chicken fillets until fully cooked through, then slice. Grill or pan fry the bacon until crisp.
Heat a pan with 1 tsp olive oil and a knob of butter. Add the breadcrumbs and toast until golden and crunchy.
Add the egg, vinegar or lemon juice, Dijon mustard, chopped anchovies (if using), salt, pepper and the oil all together in a tall jug. Hold the hand blender firmly at the very bottom of the jug and blend for 15 to 20 seconds without moving it. Once it starts to thicken and emulsify, slowly lift the blender up through the mixture to combine everything into a creamy, pale dressing. Blend in a splash of Worcestershire sauce and the finely grated parmesan. Taste and add extra lemon juice if you like it brighter.
Arrange the mixed salad leaves on a large plate or platter. Add the crispy smashed potatoes, sliced chicken and bacon. Spoon or drizzle over the Caesar dressing. Finish with toasted breadcrumbs and a little extra parmesan.