1 pound chicken breasts,
-- boneless -- skinless
salt and pepper
2 tablespoon olive oil
***croutons***
1 cup bread cubes -- --
approximately
3/4 inch square
1/4 cup olive oil
1 teaspoon dried thyme
1 teaspoon paprika
2 tablespoon grated parmesan
***dressing***
6 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon white vinegar
lemon juice
2 tablespoon mayonnaise
1/2 cup olive oil
salt and pepper
minced anchovy fillets
1 large he romaine lettuce
-- washed and dried
1/2 cup freshly grated parmesan
***garnish***
finely chopped parsley
1 whole anchovies
Instructions:
Prepare grill. Season chicken breasts with salt and pepper. Grill
chicken for 3-4 minutes per side or until meat is no longer pink in
the middle. In a bowl whisk together olive oil, thyme, paprika and
grated Parmesan. Add bread cubes and toss to coat. On a baking sheet
spread out bread cubes in a single layer and bake until golden about
8-10 minutes. For the dressing, combine garlic, mustard, vinegar and
two pinches of salt in a bowl and process using a hand blender or
whisk. Add mayonnaise and blend together to form a thick base. In
a slow stream add olive oil. Season to taste with salt, pepper and
l Place ripped up romaine lettuce leaves in a large bowl and toss
with several tablespoons of the dressing. Add grated Parmesan and
toss to combine. Slice grilled chicken into thin strips. Arrange lettuce
on a plate and top with chicken strips.
