Serves: 1 Servings
Ingredients:
2 tb Extra virgin olive oil
2 tb Vegetable oil
2 tb White wine vinegar
1 sm Clove garlic,; peeled
3 c Diced skinless, boneless
-cooked
en; bite-sized
-pi
2 oz Canned flat anchovy filets,;
-drained
2 Scallions (green onions),
-trimmed,; thinly sliced
1 Red bell pepper washed,
-seeded and cut; into
-1/2-inch
6 Leaves romaine lettuce,
-washed, torn; into
-3/4-inch pieces
1 oz Chunk fresh Parmesan cheese
1 1/2 c Store-bought or homemade
-garlic croutons; (see
-below)
Salt and freshly ground
-black pepper
Instructions:
in a blender puree the oils, vinegar, anchovies and garlic clove. Season to
taste with salt and pepper and transfer to a mixing bowl. Add the
en,
scallions and peppers, and marinate for as long as possible before serving.
Right before serving, add the romaine lettuce, toss the ingredients
together and season to taste with salt and pepper.
Let each diner grate some Parmesan over their portion of salad and garnish
with croutons.
Caesar Chicken Salad
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