Chicken Caesar Salad

Makes 6 to 8 servings

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For the croutons

1 tablespoon olive oil

2 cups rustic bread, cut into 1-inch cubes

Salt and freshly ground black pepper

For the chicken

3 boneless, skinless chicken breasts, pounded to 3/4-inch

1 teaspoon olive oil

For the dressing

2 garlic cloves

2 anchovies

Juice of 1/2 lemon

1/2 teaspoon Worcester-

shire sauce

1 egg, coddled (see note)

1/4 cup extra-virgin olive oil

3 heads romaine let-

tuce, outer leaves

discarded, inner leaves washed and dried

2 ounces Parmesan

cheese, shaved with a

vegetable peeler

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1. To make the croutons: Preheat oven to 400 degrees. Place the cubes of bread in a bowl and toss with the olive oil until coated. Sprinkle with salt, and pepper; toss until evenly coated. Spread the bread in a single layer on a baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.

2. To cook the chicken: Salt and pepper chicken breasts. Place olive oil in an oven-proof skillet. Brown the chicken breasts on medium heat for about two minutes. Turn and brown on the other side. Finish in the oven for five minutes, until cooked through.

3. To make the dressing: Smash, then mince the garlic. Mince the anchovies. Add them to a blender or mini-prep Cuisinart with the lemon juice, Worcestershire sauce, and coddled egg. Puree til smooth. Add the olive oil and blend until incorporated.

4. Chop the romaine leaves into 1- to 11/2-inch pieces. Place in the bowl and add the croutons. Drizzle on the dressing. Toss with the cheese. If you wish, grate extra cheese over the top.

Note: To coddle the egg, break it into a small, microwave-safe bowl and cook for 20 seconds. Transfer to another small bowl to let it cool before adding it to the dressing.

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