Put the lettuce and chicken into a large bowl with 4 heaped tbsp of the dressing, and toss everything until evenly and lightly coated, rather than being drenched in the dressing – add a little more to coat the leaves if you need to, though. Add the croutons and toss briefly again. Divide between two plates, top with anchovies, parmesan shavings and another crack of black pepper. Add an extra dollop of dressing to dip the croutons in, if you like. The left-over dressing will keep, chilled, for three days.