A classic restaurant dish.
Dressing
1 garlic clove, mashed
1 anchovy fillet, mashed
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp white wine vinegar
1/2 tsp Worcestershire sauce
2 drops Tabasco sauce
1 egg yolk
1 cup extra-virgin olive oil
Salt and ground black pepper
Salad
2 boneless, skinless chicken breast halves, grilled
2 cups baby Romaine lettuce leaves
1/2 cup croutons
Shaved Parmesan cheese
8 whole anchovy fillets
Dressing
Step 1: In a medium bowl, combine garlic, anchovy, lemon juice, mustard, white wine vinegar, Worcestershire and Tabasco. Gradually whisk in egg york, then olive oil until well blended and smooth. Add salt and pepper to taste.
Salad
Step 1: Thinly slice chicken breasts.
Step 2: Toss Romaine lettuce with caesar dressing.
Step 3: Arrange chicken and lettuce on serving plates. Top with croutons, Parmesan cheese and anchovies.
See more recipes from Grant MacPherson.
Reprinted with permission from Grant MacPherson's In the Viking Kitchen (2010 Viking Range Corporation).
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