Don’t read any further if you are averse to eating raw eggs as they are key to this dressing (use the freshest, most organic eggs possible). This classic recipe contains anchovies, garlic, egg yolks, lemon juice, parmesan cheese (apparently lactose free) and oil. I tossed poached chicken and Romaine lettuce in the dressing and topped with thinly shaved pieces of parmesan. Make the dressing an hour ahead so the flavors can mingle. Such a success that I was asked if I could make it once a week!
2 chicken breasts – poached and cut into bite size pieces
2 heads of Romaine lettuce – finely sliced
6 anchovies (the salted kind)
2 egg yolks
Juice of 1 lemon
1 tsp. Dijon mustard
3 tbsp. parmesan cheese – grated
2 tbsp. olive oil
Salt and freshly ground black pepper
Shaved parmesan for the topping
Place anchovies, egg yolks, lemon juice, mustard, grated cheese, oil and salt and pepper in a food processor and process until smooth. Cover and leave for an hour.
Toss chicken and lettuce in the dressing and top with shavings of parmesan.
Serve immediately. Throw out any leftovers because of the raw egg.
