Shelly's Recipe

PARMESAN CRISPS, GRILLED CHICKEN, ROMAINE AND CAESAR DRESSING

Category: Salads - Meat

For Caesar Dressing:
1/2 cup Dijon mustard
1 1/2 tbsp Anchovies, made into a paste
3 cup grated parmesan
2 quarts Mayonnaise
4 cloves grated garlic
5 juiced lemons
Salt and Tabasco (to taste)
1 tbsp Worcestershire
Water (if necessary)
1 cup olive oil

For Chicken:
1 heart of Romaine cut into half
2 slices of white bread (thin)
Olive oil (as needed)
1 clove of garlic
3 tbsp Grated parmesan
Caesar Dressing (as needed)
1 chicken breast, pounded flat and marinated with dressing
Sliced Parsley (as needed).

Caesar Dressing: Whisk together the mustard, anchovy paste and garlic. Add the mayonnaise and then the lemon juice. Continue to whisk, and season with salt, Tabasco and Worcestershire sauces. Add olive oil and mix in to incorporate. Check seasonings, you should be able to taste the garlic, lemon, parmesan and a bit of the anchovy. Thin with water if necessary.

For Chicken Little Caesars: To make the parmesan crisps, take the sliced bread and drizzle with olive oil and rub with the crushed garlic clove. Season with salt and pepper and place in the oven. When the bread starts to dry, flip it over and put back in the oven. When it starts to get crisp, sprinkle with the grated parmesan and finish baking.

To make the salad (with chicken – also can be made without chicken) first make sure that the grill is oiled and place the pounded, marinated chicken on the grill and weigh down with sizzle platters until the chicken is very flat. Slice half of the Romaine and keep the inside hearts whole. Toss everything with the dressing and parsley. Slice the chicken in a square and chop the remaining chicken pieces and toss with the lettuce. Arrange the Romaine heart on the plate with the sliced lettuce and chicken. Garnish with the parmesan crisps.