Grilled Chicken Caesar Salad
1 large head romaine lettuce 1 teaspoon sea salt 1 teaspoon fresh ground pepper 3-5 garlic cloves, minced 1 anchovies or 2 teaspoons anchovy paste 1 tablespoon strong Dijon mustard Juice of 1 lemon 2 teaspoons Worchester sauce ½ - 2/3 cup olive oil ½ cup grated Italian Reggiano Parmesan cheese 1 cup croutons 2 boneless, skinless chicken breasts Olive Oil Kosher salt and fresh ground pepper
Grilling Method: Direct/Medium
Wash and dry lettuce leaves, cut into 1-inch pieces, set aside. Meanwhile make the dressing by mixing the salt, pepper, garlic, anchovies and Dijon mustard into a paste. Add the juice of 1 lemon and the Worcestershire Sauce to the paste, mix well. Slowly whisk in the oil until smooth and creamy. Season to taste. Set aside.
Brush chicken with oil, season with salt and pepper. Place on cooking grate over Direct Medium heat for 15-20 minutes or until completely cooked through. Let cool. When cool, slice chicken into strips and set aside. To assemble salads, toss lettuce with enough dressing and cheese to coat the leaves. Top with chicken strips, croutons and a sprinkling of parmesan cheese. Serve immediately.