Hearts of Romaine Caesar Salad with Grilled Chicken

Hearts of Romaine Caesar Salad with Grilled Chicken Recipe
Photo: Randy Mayor; Styling: Jan Gautro
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.
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Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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)
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

Preparation

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.

Note:

Diane Morgan,

August 2008
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