Hearts of Romaine Caesar Salad with Grilled Chicken

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.

Yield: 4 servings

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)
• 3  servings Lemon-Grilled Chicken Breasts, thinly sliced
• 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.

Nutritional Information

Calories:

261 (35% from fat)

Fat:

10.1g (sat 2.8g,mono 5.2g,poly 1.3g)

Protein:

29.3g

Carbohydrate:

12.5g

Fiber:

1.8g

Cholesterol:

115mg

Iron:

2.9mg

Sodium:

561mg

Calcium:

165mg