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Combine all the marinade ingredients in a bowl. Score the chicken with a fork, add to the bowl, cover and stick in the fridge for at least an hour.
Grill the chicken until cooked through and nice and grill-y looking on the outside, about 10 minutes. Bring inside to rest for 5 minutes. Slice thinly.
In a food processor, add the egg yolk, clove and anchovy paste. Pulse to combine. With the motor running, add the oil in a thin stream. Lastly, add the lemon, parmesan and worcestershire sauce. Give it one more blitz. Taste it.
Toss the romaine lettuce with the dressing and divide among 2 plates.
Top each salad with grilled chicken, croutons, more grated parmesan (if desired) and a good grinding of black pepper.