Chicken Caesar Salad

• Meat

  • 4 cups Chicken breast, cooked

• Seafood

  • 4 Anchovy filets in oil

• Produce

  • 1 Cucumber
  • 1 clove Garlic
  • 1/2 Lemon, Juice of
  • 10 cups Romaine lettuce

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 tsp Mustard, dry
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 cup Croutons

• Dairy

  • 1/2 cup Parmesan cheese, grated

Found on foodiecrush.com

Description

Ingredients

• 2 large eggs, coddled (directions below)
• 1 clove garlic, pressed
• 4 anchovy filets in oil, roughly chopped
• Juice of ½ lemon
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon dry mustard
• Kosher salt and freshly ground black pepper
• ⅓ cup extra virgin olive oil
• 10 cups romaine lettuce, chopped into ½ inch pieces (about 2 heads of romaine)
• 4 cups cooked, shredded chicken breast
• 1 cucumber, sliced into coins
• 1 cup croutons
• ½ cup grated Parmesan cheese

Directions

• Prepare the coddled eggs by placing the cold eggs in warm water. Heat enough water in a pan to boiling to cover eggs completely. Immerse the eggs in the boiling with a slotted spoon then remove from heat. Cover and let stand for 30 seconds then plunge into cold water to prevent further cooking.
• Crack the eggs open and divide the eggs from the whites. Place the eggs in a blender, and save the whites for another use. Add the pressed garlic, anchovy filets, lemon juice, Worcestershire sauce, dry mustard, salt and pepper to the blender. Blend on high until combined. Slowly drizzle the olive oil into the blender until the dressing is emulsified. Pour into a small jar and set aside or refrigerate until ready to use.
• In a large bowl, add the romaine lettuce, chicken breast and cucumber. Add about ⅔ of the dressing and toss to coat. Add the croutons and Parmesan cheese, toss lightly and season with more salt and pepper to taste.