Caesar Salad with grilled garlic and chicken

By contessawannabe

Ingredients

• 2 teaspoons plus 2 tablespoons olive oil
• 1 head garlic, cloves separated
• 4 6-ounce boneless, skinless chicken breasts
• Kosher salt and black pepper
• 1/2 baguette, cut into 1/2-inch-thick slices
• 2 anchovy fillets, finely chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 2 hearts of romaine lettuce, trimmed and quartered lengthwise
• 1/2 cup shaved Parmesan (2 ounces)

Preparation

Step 1

Heat grill to medium-high. Place 1 teaspoon of the oil and all but 2 cloves of the garlic on a piece of heavy-duty foil. Close the foil to form a pouch. Grill, shaking occasionally, until the garlic is soft, 12 minutes. Rub the chicken with 1 teaspoon of the oil and season with ¼ teaspoon each salt and pepper. Grill the chicken until cooked through, 5 to 6 minutes per side, and the baguette for 1 minute per side.
Finely chop the 2 raw garlic cloves and combine with the anchovies, lemon juice, mustard, Worcestershire, and the remaining 2 tablespoons of the oil in a large bowl. Toss with the lettuce. Serve with the chicken and Parmesan. Squeeze the grilled garlic cloves from their skins and serve with the toasts.