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    A Very Garlic Chicken Salad

    List of Ingredients





    3 to 4 ounces of chicken per person (use whatever you have on hand-leftovers are fine or you can grill some)
    1 head romaine lettuce, chopped
    generous handful of croutons (make yourself with stale bread-recipe included)
    2 cloves garlic ,pressed (or more, to taste)
    2 teaspoons lemon juice
    1/ 2 teaspoon dijon mustard
    1 can (2 oz.) anchovy fillets, drain oil off
    1/4 cup grated Romano cheese (or Parmesan)
    2 tablespoon red wine vinegar
    1/ 3 cup olive oil
    1 teaspoon Worcestershire sauce
    salt and pepper to taste




    Recipe



    Serves 4

    Make croutons by chopping up stale bread, brushing with olive oil and sprinkling with garlic powder. Toast in 350°F. oven till brown-probably no more than 10 minutes. Check them often, so they wont burn

    Wash romaine and chop into bite-sized pieces. Normally, you only want to tear lettuce, but if you are going to be serving it quickly-chop away and save yourself some time.

    In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. (or use your food processor)

    In a large bowl, toss lettuce and dressing and half the cheese together, along with your tasty croutons. Serve on individual plates and top with chicken and remaining cheese.




 

 

 


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