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Dressing: 1 clove garlic, minced 1 cup mayonnaise 5/6 rinsed & mashed anchovy fillets 1 tbs. lemon juice 2 tbs. olive oil 1/4 cup grated romano cheese 1 tsp. Worcestershire sauce 1 tbs. Dijon prepared mustard 1/2 tsp. ground black pepper 1/4 tsp.salt Combine all ingredients, refrigerate and allow to marinate at least 1 hour. Chicken: 4 boneless skinless breasts 2 cloves garlic, minced 1/4 cup lemon juice 1/2 cup olive oil 1/2 tsp. ground black pepper 1/2 tsp. salt Combine all ingredients, add chicken and allow to marinate 1 hour or more. Grill or sauté until chicken is no longer pink. Cut chicken into bite sized pieces. Croutons: 1/3 cup olive oil 3 cloves garlic, cut in quarters 2 tbs. butter 1/2 loaf of crusty Italian bread, cut into bite size cubes Heat olive oil and add garlic, brown garlic lightly and remove with a slotted spoon. Add butter to pan. Add bread cubes and sauté until lightly browned. Assemble Salad: Wash & rinse and tear 3 Romaine hearts into bite sized pieces. Add croutons, chicken, dressing, 1/4 cup romano cheese and toss to coat. |
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