Categories: Salad
Ingredients
- 1 small garlic clove, finely chopped
- 2 tbsp fresh lemon juice
- 1 egg yolk, at room temp
- 1/2 cup grapeseed oil
- 1 lb. chicken breasts
- 5 tbsp olive oil
- 1 large head romaine, quartered lengthwise
- 1/2 baguette, split and cut on a sharp angle into 1/2-inch thick slices
- 1/2 cup shaved Parmesan
Directions
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Prepare the grill for medium-high heat. In a large bowl, using a fork, mash the garlic and salt into a paste. Whisk in the lemon juice and egg yolk. Gradually whisk in the oil; season the dressing with salt and pepper.
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Brush the chicken with 1 tbsp olive oil; season. Grill until cooked through, about 4 minutes per side. Transfer to a cutting board; let cool. Slice crosswise into 1/2-inch strips.
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Brush the cut sides of the romaine and the baguette slices with the remaining 4 tbsp olive oil; season. Grill, turning occasionally, until charred in spots, 1-2 minutes.
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Arrange the romaine, baguette slices, and chicken on a platter. Drizzle with one-third of the dressing; season. Top with the Parmesan. Serve with the remaining dressing.