Prepare and chill the romaine

• Rinse the romaine lettuce several times to remove dirt and bugs.
• Spin and dry the leaves thoroughly so the dressing will cling.
• Wrap in paper towels and refrigerate until serving.

Boil and chill the potatoes

• Rinse the potatoes to remove excess starch and start them in cold water.
• Season heavily with salt, thyme, rosemary and oregano and boil until almost falling apart.
• Drain, then chill in the fridge to cool and firm up.

Blanch the vegetables

• Blanch the broccoli florets and the broccolini in salted boiling water.
• Refresh and set aside for a quick finish later.

Make the garlic butter croutons

• Remove the crust from the sourdough and tear it into rustic pieces.
• Melt the butter with the pressed garlic, let it infuse, then stir in the salmorejo sauce.
• Toss with the bread and bake until buttery, garlicky and crispy, then drain on paper towels.

Blend the pumpkin seed Caesar dressing

• Blend the lemon juice, raw garlic, Dijon mustard and pumpkin seeds.
• With the blender running, stream in the olive oil and water.
• Add more lemon juice and water until the dressing is pourable and bright.

Grate the Parmesan

• Grate a generous amount of Parmesan to toss with the salad and to finish the broccolini.

Reduce the wine sauce

• Simmer the sweet Concord grape wine with garlic, onion and thyme until the alcohol smell is gone.
• Add the veal stock and reduce again until nicely thickened.
• Strain out the aromatics and keep the sauce warm.

Marinate the chicken

• Butterfly and pound the chicken breast thin.
• Marinate with the garlic herb marinade and salt.

Roast the potatoes

• Toss the chilled potatoes with the remaining garlic butter from the croutons.
• Spread on a sheet pan and roast, flipping halfway through for even browning.

Grill the steaks and chicken

• Grill the filets and the marinated chicken breast to the desired doneness.
• Char the broccolini and dress it while hot with lemon juice and grated Parmesan.

Finish the sauce

• Whisk cold knobs of butter into the reduced sauce to thicken and add richness.

Toss the Caesar salad

• Toss the romaine and croutons with the pumpkin seed dressing, plenty of Parmesan and more lemon juice.

Plate and serve

• Sauce the steaks and plate with the roasted potatoes and charred broccolini.
• Serve the salad topped with extra Parmesan and croutons.
• For the child's plate, serve grilled chicken with an avocado rose and steamed broccoli.