Categories: Made
Ingredients
- Dressing:
- 2 garlic cloves
- 3 tbsp Dijon
- 1 tbsp balsamic vinegar
- Juice of 1/2 lemon
- 3 or 4 dashes Worcestershire
- 1/4 tsp Kosher salt
- Black pepper to taste
- 1/4 cup grated Parmesan
- 1/2 cup olive oil
- Croutons:
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1/2 loaf crusty Italian bread, cut into 1-inch cubes
- Kosher salt to taste
- Salad:
- 2 Ready-to-Go Grilled chicken breasts, chilled
- 3 romaine lettuce hearts
- Fresh Parmesan shavings
- Black pepper to taste
Directions
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To make the dressing, combine all the dressing ingredients except the olive oil in a food processor. With the machine on low, drizzle in the olive oil in a small stream until it’s all incorporated. Scrape down the sides, blend it again for a few seconds, then give the dressing a taste and add more of whatever it needs.
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ansfer the dressing to bowl. When it’s getting close to salad time, make the crouton: Preheat oven to 200. In a skillet, gently heat the olive oil with the garlic over medium heat, until the garlic is lightly golden, about 3 minutes. Strain out the garlic so you’re left with perfect, pure garlic oil.
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Spread the bread cubes on a rimmed baking sheet, drizzle on the garlic oil, sprinkle them with salt, and toss to coat. Bake the croutons for 1 hr, shaking the pan a couple times. After 1 hour, crank up the oven to 400 and bake for 5 minutes more. Set the pan aside to cool.
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To assemble the salad, slice the grilled chicken into strips or chunks. Slice the romaine into 2-inch pieces and throw them into a large bowl. Pour on 2/3 of the dressing, add a good amount of fresh Parmesan and sprinkle on some pepper. Toss to combine and give the salad a taste, then add more dressing and/or Parmesan to taste. Finally, toss in the croutons and serve.