Creamy chicken Caesar pasta salad

In a small bowl combine Dijon mustard, Worcestershire sauce and anchovy paste; grate in the garlic.

Add lemon juice, a splash of red wine vinegar and the mayo.

Add a little salt and a tablespoon or two of water and whisk; taste for seasoning.

Grate in a lot of Parmesan, with a splash more water to make it easier to mix.

Toss the chopped romaine and cooked pasta with the dressing, starting with half and adding the rest as wanted; season with pepper.

Transfer to a serving bowl. If making ahead, stir in the lettuce at the last minute so it does not wilt.

Slice the grilled chicken breasts thin and lay them on top.

Quarter the hard boiled eggs, place them over the salad and season them; scatter dill and parsley and finish with black pepper.