Hearts of Romaine Caesar Salad with Grilled Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Coddling the egg makes it creamy but does not heat it to 160°, the temperature required to kill bacteria. Use a pasteurized whole egg if you have safety concerns. Ingredients:
1 large egg |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt |
2 canned anchovy fillets |
2 garlic cloves |
1 tablespoon fresh lemon juice |
1 tablespoon extravirgin olive oil |
1 tablespoon water |
1 1/3 cups plain croutons |
2 heads hearts of romaine lettuce, leaves separated (about 14 ounces) |
3 servings lemon-grilled chicken breasts, thinly sliced |
1/4 cup (1 ounce) grated parmigiano-reggiano cheese |
Directions:
1. Place egg in a small bowl or coffee mug; cover with boiling water. Let stand 1 minute. Rinse egg with cold water; break egg into a small bowl.
2. Combine pepper and next 3 ingredients (through garlic) in a mini food processor; process until minced. Add egg and juice; process 1 minute or until thick. Gradually add oil and 1 tablespoon water, processing until blended.
3. Combine croutons, lettuce, Lemon-Grilled Chicken Breasts, and egg mixture in a large bowl; toss gently. Divide salad evenly among 4 plates. Sprinkle each serving with 1 tablespoon cheese.
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