Ingredients
Method
- Cook the Chicken: Pat chicken breasts dry and season lightly with salt. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, flipping only once, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a plate and let rest for 5 minutes before slicing into strips against the grain.
- Make the Dressing: While the chicken rests, place minced garlic, anchovy paste, lemon juice, Dijon mustard, and egg yolk in a small bowl. Whisk vigorously until the mixture is smooth and slightly thickened. Slowly drizzle in the 2 tbsp of extra virgin olive oil while whisking constantly to create an emulsion. Stir in the grated Parmesan cheese and black pepper. Taste and adjust seasoning if needed; it should be tangy and savory.
- Prep the Greens: Ensure your romaine is completely dry to help the dressing cling. Place chopped lettuce in a large mixing bowl.
- Assemble: Pour only half of the dressing over the lettuce initially. Toss gently with tongs until leaves are lightly coated. Add more dressing as needed; you want the lettuce glossy but not swimming in liquid.
- Serve: Divide the dressed romaine among plates or a large serving platter. Top with sliced chicken, croutons, and extra shaved Parmesan. Serve immediately to maintain crunch.
Nutrition
Notes
The secret is whisking the anchovy paste into the lemon juice first; it dissolves completely and adds depth rather than fishiness. I toss the romaine with just enough dressing to coat every leaf lightly, ensuring each bite has flavor without becoming soggy before you even pick up your fork.