This version of the classic salad shows why it is a favorite across America. Recipe courtesy of Gourmet magazine.
Print PDF of recipe here.
1-1/2 lb skinless boneless chicken breast halves
1/2 cup olive oil
1 teaspoon salt
3/4 teaspoon black pepper
2 garlic cloves, smashed
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
2 (10-oz) packages hearts of romaine
1/2 cup grated Parmigiano-Reggiano
1-1/2 cups plain or flavored croutons
Special equipment: a well-seasoned large (2-burner) ridged grill pan
Heat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total.
While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified.
Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.
Makes 4 servings.