Prep 10 mins
Cook 1 min
From Cooking Light August 2008. Coddling the egg makes it creamy but does not heat it to 160 degrees, the temperature required to kill bacteria. Use a pasteurized whole egg if you have safety concerns. If the chicken is already prepared it makes a super quick meal. It took me more time because I was waiting for the ingredients to lose some of the chill of the refrigerator. I made the salad dressing as directed and we thought it had wonderful garlicky flavor and liked that it was not the thick and creamy type of dressing. In step 2 when I added the egg and lemon juice, my dressing did not become "thick". Not sure I understand what the directions mean there. I plated my salads and individually added ingredients and then dressing since I prefer that method.
- 1 large egg
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄4 teaspoon kosher salt
- 2 canned anchovy fillets
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon water
- 1 1⁄3 cups croutons
- 2 heads romaine lettuce hearts, leaves separated (about 14 ounces)
- 3 boneless skinless chicken breast halves (use Lemon-Grilled Chicken Breasts)
- 1⁄4 cup parmigiano-reggiano cheese, grated (1 ounce)
- Place egg in a small bowl or coffee mug; cover with boiling water. Let stand 1 minute. Rinse egg with cold water; break egg into a small bowl.
- Combine pepper and next 3 ingredients (through garlic) in a mini food processor; process until minced. Add egg and juice; process 1 minute or until thick. Gradually add oil and 1 tbsp water, processing until blended.
- Combine croutons, lettuce, Lemon-Grilled Chicken Breasts, and egg mixture in a large bowl; toss gently.
- Divide salad evenly amount 4 plates. Sprinkle each serving with 1 tablespoon of cheese.