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1
For the dressing: Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor.
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2
With the processor running, slowly add the oil until the dressing is thick and creamy.
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3
For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat.
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4
Sprinkle the chicken with salt and pepper and dust with the paprika.
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5
Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet.
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6
Roast in the oven until cooked through, 15 to 18 minutes.
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7
Slice the chicken into strips.
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8
Heat a nonstick skillet over medium-low heat.
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9
Combine the Parmesan and Romano cheese in a bowl.
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10
Using a tablespoon, make a few piles of cheese in the skillet.
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11
Let the cheese melt, and then flip the crisps.
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12
Cook until lightly browned on both sides.
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13
Place the cheese crisps on a paper towel.
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14
Wipe out the grill pan and heat it over medium-high heat.
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15
Brush the romaine hearts on both sides with the olive oil.
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16
Grill the romaine hearts in batches, turning once, until just charred.
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17
To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps.
