Hearts of Romaine Salad w/Grilled Chicken Breasts

By Judy1

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

Preparation

Step 1

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.