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Recipes Salads Poultry
Recipes Salads Poultry
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| Servings: | 4 |
| Author Notes: | This recipe, given us to us by quick and healthy cooking expert Leanne Ely is part of her humorous article "Winning in Domestic Court." Leanne also writes a newspaper column called The Manic Housewife. |
| Ingredients: |
3 to 4 ounces of chicken per person (use whatever you have on hand-leftovers are fine or you can grill some)
1 head romaine lettuce, chopped generous handful of croutons (make yourself with stale bread-recipe included) 2 cloves garlic (or more if you're manic!) pressed 2 teaspoons lemon juice 1/ 2 teaspoon dijon mustard 1 can (2 ounces) anchovy fillets, drain oil off 1/4 cup grated Romano cheese (I use Romano over Parmesan because it's stronger and you can use less) 2 tablespoon red wine vinegar 1/ 3 cup olive oil 1 teaspoon Worcestershire sauce salt and pepper to taste |
| Instructions: |
Make croutons by chopping up stale bread, brushing with olive oil and sprinkling with garlic powder. Toast in 350°F. oven till brown-probably no more than 10 minutes. Check them often, though!
Wash romaine and chop into bite-sized pieces. Normally, you only want to tear lettuce, but if you are going to be serving it quickly-chop away and save yourself some time. In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. Or use your food processor (that's what I do). In a large bowl, toss lettuce and dressing and half the cheese together, along with your tasty croutons. Serve on individual plates and top with chicken and remaining cheese. |
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