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Chicken Caesar Salad

Ingredients

  • Dressing:
  • 2 cloves garlic, minced
  • 1 cup mayonnaise
  • 1 t. anchovy paste
  • 2 t. lemon zest
  • 2 T. lemon juice
  • 1 t. Dijon mustard
  • 1 t. Worcestershire sauce
  • 1 t. honey
  • ½ cup grated parmesan
  • ¼ t. each salt and pepper
  • Croutons:
  • 3 cups day-old bread in 1" cubes
  • drizzle of olive oil
  • salt and pepper to taste
  • Salad:
  • 5 cups romaine lettuce, sliced
  • ⅓ cup parmesan cheese
  • homemade croutons
  • 1 lb. cooked chicken breast, sliced
  • homemade Caesar dressing
  • cracked black pepper

Instructions

  • Combine all dressing ingredients in a small mixing bowl. Stir well to combine. Dressing may be made a day ahead. Refrigerate.
  • Preheat oven to 375°. In a bowl or on the sheet pan, toss the bread cubes, a drizzle of olive oil, and salt and pepper to taste. Spread out in one layer on a sheet pan and bake about 15 minutes until crisp and beginning to brown, but not hard. Cool completely on the pan.
  • When you're ready to serve the salad, put lettuce, parmesan, and a few tablespoons of dressing in a bowl and toss. The salad should be well-dressed. Add a little more dressing if you think it needs it. Pile the dressed salad on a serving platter, top with lettuce, the sliced chicken, a couple of handfuls of croutons, and several turns of the peppermill. Enjoy!