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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe makes about 8 large servings, but you can cut it down easily. The dressing will keep in the refrigerator for a month or two quite nicely. Ingredients:
4 chicken breast halves |
4 romaine lettuce hearts, tough outer leaves removed,torn into bite-sized pieces |
4 small tomatoes, cut into small wedges |
1 -2 orange sweet bell pepper or 1 -2 yellow sweet pepper, cut into strips |
2 hard-boiled eggs, thinly sliced |
1 cup freshly grated parmesan cheese |
salt and pepper |
crouton |
1 cup virgin olive oil |
3 cloves garlic, peeled |
2 teaspoons dijon mustard |
2 tablespoons feta cheese, crumbled |
4 anchovy fillets |
1 teaspoon worcestershire sauce |
1 lemon, juice of |
6 -8 drops tabasco sauce |
Directions:
1. Grill the chicken breasts.
2. Cut in half horizontally and grill the inside surfaces briefly also.
3. Allow to cool somewhat and then cut into slices across the grain so they won't fall apart.
4. Place the lettuce in the bottom of a very large salad bowl or in two bowls.
5. Drizzle dressing over the lettuce and toss well.
6. Don't overdress.
7. Arrange chicken slices, tomato wedges, pepper slices, egg slices, and croutons on top.
8. Sprinkle with parmesan cheese.
9. Grate pepper over the surface, but it probably won't need any salt.
10. Dressing: Put everything in a food processor or blender and blend until smooth.
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