1/3 cup plus 1 tbs extra-virgin olive
- oil -- divided
2 slices French bread -- crusts removed
- cut into 1/2" cubes
1 pound cooked boneless -- skinless
- chicken breasts -- cut cross-
- wise into 1/2" thick slices
1/2 teaspoon salt and pepper -- (ea)
4 anchovy fillets -- chopped
2 teaspoons minced garlic
2 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 dashes red pepper sauce
1 large he romaine lettuce -- torn
3 tablespoon freshly grated parmesan
- cheese
Instructions:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add
bread cubes and cook, stirring occasionally, until lightly browned,
about 5 minutes. Drain on paper towels and set aside. Mash anchovies,
garlic, and remaining 1/4 teaspoon salt into a paste in a large salad
bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 tsp
pepper; whisk until blended. Gradually whisk in remaining 1/3 cup
oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and
croutons; toss well.
