Chicken Caesar Salad

sipandfeast.com

Fran

subheading: For the croutons:

3 cups bread cut into 1-inch cubes

3 tablespoons olive oil

½ teaspoon garlic powder

2 tablespoons Parmigiano Reggiano finely grated

½ teaspoon kosher salt

¼ teaspoon black pepper

subheading: For the dressing:

6 anchovies mashed into paste

½ cup olive oil

1 teaspoon Worcestershire sauce

2 large pasteurized egg yolks

1 clove garlic grated

2 tablespoons lemon juice

salt and pepper to taste

subheading: For the salad:

1 ½ pounds chicken cutlets thin sliced

1 teaspoon kosher salt

½ teaspoon black pepper

2 tablespoons olive oil

3 heads romaine outer leaves removed and torn into 3-inch long pieces

3 tablespoons Parmigiano Reggiano thinly shredded (the hole side of a box grater)

1 ounce Parmigiano Reggiano shaved - for finishing

Directions at sipandfeast.com

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