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1
Place 2 tablespoons of olive oil in a small saucepan.
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2
Add anchovies and cook on low, stirring, until they fall apart and meld with the oil.
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3
Place in a small bowl.
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4
Add the lemon juice, Worcestershire sauce, garlic and remaining olive oil.
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5
Place chicken in a bowl, add 1/4 cup of the olive oil dressing, turn to coat chicken breasts, cover and set aside to marinate 2 hours, longer if refrigerated.
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6
Separate egg whites and yolks.
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7
Place yolks in a small dish, add a little of the dressing, blend until smooth and mix in with the rest of the dressing.
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8
Stir in cheese.
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9
Season with salt and pepper.
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10
Dice whites and keep them separate.
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11
Light a grill.
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12
Remove any tired outer leaves from the romaine, then quarter each head vertically.
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13
Place on a large platter and drizzle cut sides with a little of the dressing.
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14
Grill romaine close to the heat source, turning clusters of leaves and any individual leaves so they wilt a little and become lightly charred.
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15
Remove.
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16
Place bread on grill and sear to toast.
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17
Remove.
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18
Place chicken on grill and cook, turning a few times and basting with the marinade until cooked through, about 15 minutes.
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19
Its best to grill chicken away from the source of heat so it does not char.
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20
Coarsely shred romaine onto a large rimmed platter.
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21
Dice toasted bread and add it, along with the egg whites.
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22
Drizzle with about half the dressing.
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23
Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing.
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24
Serve warm.
