Croutons: Preheat oven to 250°. Smash the garlic cloves and put them into a very small skillet with the olive oil. Warm over low heat for a few minutes, then let sit for at least a half hour. Cut the focaccia into wide slices, then use a pastry brush, coat both sides of each slice with oil. Put the slices on a baking sheet and toast in oven until slightly crunchy, turning slices once or twice. Break slices into bite-size pieces.

Chicken: Peel the ginger root and garlic, then use a microplane to grate them and the peel of the lemon. Cut the lemon in half, squeeze the juice from it, then stir the juice together with the garlic mixture and the soy sauce and olive oil. Put into a plastic bag with the chicken, and let marinate for at least half an hour. Grill until done, let rest 5–10 minutes, then slice thinly.

In the meantime, slice the romaine hearts into half-inch slices. Use a vegetable peeler to cut the parmesan into thin slices on top of the romaine. Add ample dressing and toss well. Add the chicken slices and croutons and toss again.