Chicken Caesar Salad With Anchovy-Caesar Vinaigrette And Garlic-Parmesan Croutons

1. 1

   Preheat the oven to 425u00b0 F.

2. 2

   Blend anchovies, 2 cloves of the minced garlic, lemon juice, mustard, sugar, 6 tablespoons of the finely grated Parmesan, and the Worcestershire sauce until smooth.

3. 3

   With the blender running, stream in 1/2 cup olive oil until the dressing is thick and fully emulsified.

4. 4

   Brush chicken breasts with a few tablespoons of the dressing and grill or broil until cooked through. Cool and slice or chop.

5. 5

   Wash and dry lettuce, then cut it however you like (I prefer chopping it into 1-inch pieces).

6. 6

   Open baguette by cutting it in half, cut each half into 1-inch croutons, and toss it with 2 tablespoons olive oil and 1 clove minced garlic. Bake in the preheated oven until crunchy, about 10 minutes (be careful to make sure the garlic doesn't burn!). Sprinkle the remaining 2 tablespoons of finely grated Parmesan on top of the croutons, then put back in oven until the cheese is melted.

7. 7

   Assemble the salad by dressing the romaine to taste, mixing in the croutons and the grilled chicken, and topping with shaved Parmesan. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.