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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.