By Chef Dean Dellaventura
3 Heads fresh Romaine lettuce (roughly chopped)
1 clove garlic (minced)
½ cup good extra virgin olive oil
¾ tsp. salt
¼ tsp. fresh ground pepper
¼ tsp. dry mustard
½ tsp. Worcestershire sauce
3 anchovies (these can be left out)
2 egg yolks
½ cup parmigianna reggiano
2 Tbsp. lemon juice
1 bag of your favorite croutons (or make your own)
4 to 6 grilled chicken breasts (can be done in advance and chilled) season with salt and pepper
Put the garlic, olive oil, salt, pepper, dry mustard, Worcestershire sauce, anchovies, egg yolks, lemon juice and 2 Tbsp. of parmigianna reggiano in a blender and emulsify.
Place in the refrigerator for 2 to 4 hours.
In a large bowl place the lettuce and drizzle the dressing over the lettuce as you toss it (get the kids involved, let them toss while you drizzle)
Separate onto plates and top each with more parmigianna reggiano and croutons.
Slice 1 chicken breast for each salad and place on top.
Serve and Enjoy!