Very Garlicky Chicken Caesar Salad

By Tonya_Speed

Ingredients

• 3 to 4 ounces of chicken per person (use whatever you have on hand--leftovers are fine or you can grill some)
• 1 head romaine lettuce, chopped
• Generous handful of croutons (make yourself with stale bread-recipe included)
• 2 cloves garlic, pressed
• 2 teaspoons lemon juice
• ½ teaspoon Dijon mustard
• 1 (2 ounces) can anchovy fillets, drain oil off
• ¼ cup grated Romano cheese (I use Romano over Parmesan because it's stronger and you can use less)
• 2 tablespoon red wine vinegar
• 1/3 cup olive oil
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

Preparation

Step 1

Croutons:
Make croutons by chopping up stale bread, brushing with olive oil and sprinkling with garlic powder. Toast in 350 degree oven till brown -- probably no more than 10 minutes. Check them often, though!

Salad directions:
Wash romaine and chop into bite-sized pieces. Normally, you only want to tear lettuce, but if you are going to be serving it quickly -- chop away and save yourself some time.

In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. Or use your food processor. (That's what I do)