Take the salad and remove the outer leaves keeping the sweetest salad part, carefully wash the hearts, dry them and place them on a glass with the heads facing upwards.
In a pan with a drizzle of oil, fry some bread cubes and add a pinch of salt.
Once toasted, move them on a large bowl and carry on using the pan for the rest of the ingredients.
Then cut the bacon and the chicken in small cubes of the same size as the bread and fry them as well to brown them and make them crispy. When you fry the chicken, add a pinch of salt.
Now take 2 or 3 anchovy fillets and slice them in cubes too and do the same with the pieces of Parmesan cheese.
As soon as the bacon and the chicken are ready, add them to the bowl where the bread is.
Add to the bowl the anchovies and mix everything carefully. Slice thinly some basil leaves and add them to the compote. Then add Extra-virgin Armonie Guido 1860 to the mixture.
To prepare the sauce add to the yogurt, the parmesan cheese and some milk. Grate some pepper and salt and just add a tablespoon of water to make it smooth. Mix it and let it rest.
Take the lettuce hearts and open them to fill the compote made of bacon, bread, cheese, anchovies and chicken. Then close each hearts and dip them into the creamy sauce made of yogurt. Serve them on a dish and top up each heart with salt, pepper and some mayo.