Hearts of Romaine Caesar Salad with Grilled Chicken

Ingredients

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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.

Source:  cookinglight.com