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Hearts of Romaine Caesar Salad with Grilled Chicken

Photo: Randy Mayor; Styling: Jan Gautro
Yield 4 servings
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

Nutrition Information

  • calories 261
  • caloriesfromfat 35 %
  • fat 10.1 g
  • satfat 2.8 g
  • monofat 5.2 g
  • polyfat 1.3 g
  • protein 29.3 g
  • carbohydrate 12.5 g
  • fiber 1.8 g
  • cholesterol 115 mg
  • iron 2.9 mg
  • sodium 561 mg
  • calcium 165 mg

How to Make It

  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.