Caesar Salad

Ingredients:

• 1 large head of romaine lettuce (chopped into bite-size pieces)
• 1 cup croutons (preferably homemade)
• ½ cup Parmesan cheese (freshly grated)

For the Dressing:

• 2-3 anchovy fillets (or 1 tsp anchovy paste)
• 1 clove garlic (minced)
• 1 egg yolk (room temperature)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice (freshly squeezed)
• ½ tsp Worcestershire sauce
• ¼ cup olive oil (extra virgin)
• Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the Dressing:
   • Mash the anchovies and garlic into a paste in a bowl (or use anchovy paste).
   • Whisk in the egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce.
   • Slowly add olive oil while continuously whisking until the dressing is thick and emulsified.
   • Season with salt and pepper.
2. Assemble the Salad:
   • In a large salad bowl, toss the romaine lettuce with the dressing until evenly coated.
   • Add the croutons and half the Parmesan cheese. Toss again.
3. Serve:
   • Divide the salad into portions, sprinkle the remaining Parmesan cheese on top, and serve immediately with more freshly ground black pepper if desired.

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Grilled Chicken Caesar Salad

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 large head of romaine lettuce (chopped)
• 1 cup croutons
• ½ cup Parmesan cheese (shaved or grated)

For the Dressing:

• 2-3 anchovy fillets (or 1 tsp anchovy paste)
• 1 garlic clove (minced)
• 1 egg yolk
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• ½ tsp Worcestershire sauce
• ¼ cup olive oil (extra virgin)
• Salt and freshly ground black pepper

Instructions:

1. Prepare the Chicken:
   • Rub the chicken breasts with olive oil, garlic powder, salt, and pepper.
   • Grill over medium-high heat for 5-6 minutes on each side, or until cooked through (internal temperature of 165°F/74°C).
   • Let the chicken rest for 5 minutes, then slice.
2. Make the Dressing:
   • Mash the anchovies and garlic into a paste.
   • Whisk in the egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce.
   • Gradually whisk in the olive oil until the dressing is smooth and thick.
   • Season with salt and pepper.
3. Assemble the Salad:
   • Toss the romaine lettuce with the dressing in a large bowl.
   • Add the croutons and Parmesan cheese, tossing lightly.
4. Serve:
   • Divide the salad into portions and top each with sliced grilled chicken.
   • Garnish with extra Parmesan and black pepper, and serve immediately.