Ingredients: |
Ingredients: 2 medium heads romaine lettuce
8 slices French bread
2 whole boneless chicken breasts, with skin, split
1 T. olive oil
salt and pepper to taste
1/2 c. Lemon Vinaigrette (the other 1 c. can be reserved for later use)
1 c. (2oz) flat anchovies, drained
1 egg
1 medium garlic clove
1 1/2 t. worcestershire sauce
2 T. grated romano cheese
1/4 c. grated parmesan cheese
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Directions: |
Directions:Remove, wrap, and refrigerate 4 large lettuce leaves in a plastic bag for later use. Rinse, dry, and tear remaining leaves into bite size pieces.
Adjust oven rack 4 inches from heat source and heat broiler. Cut the bread into 1/2 inch cubes and place on a baking sheet. Broil, turning once, until evenly toasted, about 2 min. Or, heat the grill and toast whole bread slices, and then cube the bread. Set the croutons aside. Brush chicken breasts with olive oil and sprinkle them with salt and pepper. Broil chicken, skin side up, until golden brown, about 4 min. Turn and broil until the chicken is cooked, about 4 min. more. Or grill chicken, skin side down, for 4 min Turn and continue grill about 4 min. longer Set aside. (Can cook, cover and refrigerate overnight. Bring the chicken to room temperature at serving time)
For the dressing -- make the Lemon Vinaigrette and reserve 1/2 cup. Chop and put the anchovies in a large salad bowl. Coddle the egg by dipping it into boiling water for exactly 45 seconds. Break the egg into the salad bowl. Peel and mince the garlic and put in bowl along with the worchestershire sauce and the reserve vinaigrette. Whisk until blended. Set aside 1/4 cup of the dressing. Add lettuce to the salad bowl and thoroughly toss with the dressing. Slice the chicken crosswise into 1/2 inch strips and add to the salad bowl. Sprinkle with the cheeses and croutons and toss again. Transfer the salad to dinner plates and drizzle with the reserved dressing. Serve immediately. |
This recipe for Chicken Caesar Salad is from