Real Simple FEBRUARY 2004
In a small bowl, whisk together the garlic, lemon juice, mustard, anchovy paste, Parmesan, oil, and a few grinds of pepper. Set aside.
Place half a romaine heart on each plate and top with some of the chicken, chickpeas, avocado, and walnuts. Drizzle with the dressing. Top with shaved Parmesan, if desired.
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