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Lemony Caesar Salad with Chicken

Source of Recipe

Fine Cooking


List of Ingredients

For the croutons:
3 Tbs. extra-virgin olive oil
1 1/2 cups torn pieces from a baguette or other crusty bread
Coarse salt and freshly ground black pepper

For the salad:
2 large hearts of romaine lettuce
2 small cloves garlic
Coarse salt and freshly ground black pepper
4 oil-packed anchovy filets, rinsed and patted dry
1 tsp. Dijon mustard
Juice of 1 lemon
1 tsp. grated lemon zest
Dash of Tabasco or other hot sauce
1/4 tsp. Worcestershire sauce
6 Tbs. extra-virgin olive oil
1/3 cup loosely packed flat-leaf parsley
1/2 cup freshly grated Parmesan, preferably parmigiano reggiano
2 cups shredded chicken from a roasted chicken


Recipe

For the croutons, warm the oil in a medium skillet over medium-low heat. Add the bread pieces, toss to coat, and cook, turning periodically, until golden on the outside but still tender inside, 10 to 12 min. Let them cool in one layer on paper towels. Season with salt and pepper to taste.

Separate the romaine leaves and slice them into pieces about 3 inches long (leave the smallest leaves whole) to yield a heaping 8 cups of loosely packed leaves. Rinse and dry very thoroughly.

Mash the garlic and a pinch of coarse salt into a creamy, juicy paste on a cutting board with the side of a chef's knife (or use a garlic press). Add the anchovies, mashing until they're broken down into bits. Transfer to a small bowl and whisk in the mustard and then the lemon juice and zest. Add a pinch of black pepper, the Tabasco, and the Worcestershire. Drizzle in the olive oil whisking until blended and creamy.

Put the lettuce, parsley, chicken, and croutons in a large bowl. Season with salt and pepper and toss. Add the dressing and toss to coat thoroughly. Sprinkle with 2 to 3 Tbs. of the Parmesan and toss again. Serve immediately with the remaining cheese on the side.