Ingredients
- FOR THE DRESSING:
- 2 whole Egg Yolks As Fresh As You Can Get
- 2 Tablespoons Raw Apple Cider Vinegar
- 2 teaspoons Worcestershire Sauce
- 1 Lemon, Zested
- 1 Tablespoon Fresh Squeezed Lemon Juice
- ¼ teaspoons Freshly Cracked Black Pepper
- 2 cloves Garlic
- 2 Tablespoons Parmesan Cheese, Grated
- 2 teaspoons Anchovy Paste
- 3 Tablespoons Extra Virgin Olive Oil
- FOR THE SALAD:
- 2 teaspoons Extra Virgin Olive Oil
- 1 pound Boneless, Skinless Chicken Breasts
- 1 head Romaine Lettuce (large), Washed And Cut Into 1 Inch Strips (or 4 Cups Per Salad)
- ½ cups Shaved Parmesan Cheese (peeled With A Vegetable Peeler)
- 2 cups Croutons (Optional)
- Salt And Pepper, to taste
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