Ingredients

The following ingredients have 4 Servings
  • For the Croutons:
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 clove garlic
  • crushed
  • 3 cups white Italian bread
  • cut into 1-inch cubes
  • Coarse black pepper
  • 1/2 cup Pecorino Romano cheese
  • For the Dressing:
  • 4 anchovy filets
  • finely chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 cloves garlic
  • grated or pasted
  • Juice of 1 lemon
  • 2 teaspoons black pepper
  • 1 large egg yolk
  • About 3/4 cup EVOO – Extra Virgin Olive Oil
  • 1/4 cup (a handful) each grated Parmigiano-Reggiano and Pecorino Romano cheeses
  • For the Salad: 2 hearts or 1 large head Romaine
  • 12 slices meaty bacon
  • 1 tablespoon olive oil
  • 3 boneless
  • skinless chicken breasts
  • halved horizontally into 6 thin cutlets
  • Salt and pepper
  • 4 radishes
  • cut into matchsticks or thin half moons
  • 1 1/2 cups crumbled smoked blue cheese (preferred brand Oscar’s Smokehouse) or Maytag blue cheese
  • 8 scallions
  • thinly sliced on bias
  • 4 hard-boiled eggs
  • peeled and chopped

Instruction

  • Preheat oven to 350°F
  • For the croutons, heat a medium-size skillet over medium heat
  • Add oil and melt butter into oil
  • Add garlic and swirl for a minute or two; toss bread cubes in garlic butter
  • Arrange croutons on a baking sheet and season with black pepper and cheese
  • Bake to deeply golden brown, remove and reserve
  • Raise oven temperature to 375°F
  • For the dressing, place anchovies, Dijon, Worcestershire, garlic, lemon, pepper and egg yolk in a food processor and stream in EVOO while machine is running
  • Add cheese and pulse to combine
  • Wash and dry lettuce, coarsely chop and add to large salad bowl
  • Arrange bacon on a slotted baking sheet or broiler pan and bake to crisp, 18 minutes
  • Cool to handle then chop into 1-inch pieces
  • Heat a large, nonstick skillet over medium-high heat
  • Add a drizzle of olive oil, about half a tablespoon, and half the chicken
  • Season with salt and pepper, and brown and cook a couple of minutes on each side until cooked through
  • Repeat with remaining chicken
  • Dice cooked chicken into pieces about the same size as the croutons
  • Add dressing and croutons to lettuce and toss to coat
  • Arrange dressed greens and croutons on large dinner plates then top with some chicken, radishes, bacon, blue cheese, scallions and chopped egg