Chicken Caesar Salad
For the dressing:
1 egg yolk
1 tablespoon Dijon mustard
2 cloves garlic
2 whole Anchovy fillets
1 teaspoon black pepper
Juice of 1 lemon
1/2 cup Extra Virgin olive oil
Combine all ingredients except olive oil in a food processor or blender. Once everything is well blended, slowly drizzle in olive oil with motor running to emulsify. Set dressing aside and prepare salad.
For the salad:
Romaine Lettuce, chopped
Bacon, cooked till crisp and crumbled
Parmesan cheese shavings, if desired
Place lettuce in a large bowl, and toss with enough Caesar dressing to coat lettuce. Place salad on plate, top with desired amount of chicken and garnish with bacon crumbles and cheese, if desired.
Note: leftover dressing can be stored in refrigerator for about 1 week.
Slightly adapted from Primal Plate