GRILLED CHICKEN-CAESAR SALAD - No raw eggs!

INGREDIENTS: Servings:4

YIELD: Makes 4 servings

INGREDIENTS:

EGGLESS DRESSING & MARINADE:
2 Teaspoons anchovy paste or 2 flat anchovy fillets, drained and chopped fine
2 large garlic clove, chopped fine
1/2 cup very good extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons fresh lemon juice, or to taste
Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.

• Take 1/3 of the dressing/marinade and the chicken* and place in a Ziploc® bag.

•Distribute the marinade over the chicken and let marinate, refrigerated, for two hours.

*CHICKEN:
4 large boneless and skinless chicken 1/2 breasts

ADD TO THE DRESSING/MARINADE:
1/4 cup from a small pkg. of firm tofu
1 Tablespoon Dijon Mustard
•• Place back into the blender to complete the salad dressing

4 hearts of romaine
•Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas
grill, until grill marks just appear, about 2 -3 minutes. Cut romaine crosswise into  1 1/2 inch-wide
strips and transfer to a bowl.

1 /2 cup  or 1 oz. finely grated Parmigiano-Reggiano cheese
1 cup purchased garlic croutons or make your own-**Recipe follows
4 lemon slices or wedges for garnish

•Toss salad with just enough dressing to coat and serve immediately.

METHOD:

•Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.
Ready your grill for direct-heat cooking over medium-hot charcoal or for gas.

•Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until
grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to
a bowl.  Make or buy croutons and add to romaine along with Parmigiano-Reggiano.

1 cup purchased garlic croutons or make your own-**Recipe follows

•Toss salad with just enough dressing to coat and serve immediately.

HOME MADE GARLIC CROUTONS
INGREDIENTS:
	•	Day old Sourdough, French, Asiago or another favorite bread*
	•	Extra Virgin Olive oil
	•	Sea Salt and freshly ground black pepper
	•	2 teaspoons garlic powder
	•	1/2 teaspoon cayenne or red pepper flakes
METHOD:
Preheat your oven to 400º degrees F.
Cut bread into 3/4 to 1 inch cubes and place in a large bowl. Drizzle the cubes with olive oil, garlic
powder, salt, pepper and cayenne or red pepper flakes. Mix well.
Spread seasoned bread cubes onto a foil or parchment lined cookie sheet and bake for about 15-20
minutes.
* For the above salad I would use no less than 10 croutons/person