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Chicken Ceasar salad

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A classic in the salad world. This creamy version is a healthy lunch or dinner option and can be combined with any meat/grilled veggies of your preference.


  • 1 egg yolk

  • 2 cloves garlic, minced

  • 2 tablespoons anchovy paste, or to taste

  • ½ cup freshly grated Parmesan

  • 2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon Worcestershire sauce¼ cup olive oil

  • About ½ cup extra virgin olive oil

  • 2 cups leftover rustic bread, cut into 1-inch cubes

  • Salt, to taste

  • freshly ground black pepper

  • 1 head romaine lettuce, chopped

  • 2 grilled chicken breasts, sliced.

  • Parmesan, peeled


1. Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.

2. Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil.

3. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.

4. Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Top with chicken breasts. Serve immediately.


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