Hearts Of Romaine Caesar Salad With Grilled Chicken

• 1 large egg
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 2 canned anchovy fillets
• 2 garlic cloves
• 1 tablespoon fresh lemon juice
• 1 tablespoon extravirgin olive oil
• 1 tablespoon water
• 1 1/3 cups plain croutons
• 2 heads hearts of romaine lettuce, leaves separated (about 14 ounces)
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

1. Place egg in a small bowl or coffee mug; cover with boiling water. Let stand 1 minute. Rinse egg with cold water; break egg into a small bowl.
2. Combine pepper and next 3 ingredients (through garlic) in a mini food processor; process until minced. Add egg and juice; process 1 minute or until thick. Gradually add oil and 1 tablespoon water, processing until blended.
3. Combine croutons, lettuce, Lemon-Grilled Chicken Breasts, and egg mixture in a large bowl; toss gently. Divide salad evenly among 4 plates. Sprinkle each serving with 1 tablespoon cheese.

egg, freshly ground black pepper, kosher salt, anchovy fillets, garlic, lemon juice, extravirgin olive oil, water, croutons, cheese

Taken from www.myrecipes.com/recipe/hearts-of-romaine-caesar-salad-with-grilled-chicken (may not work)