1/3 cup Plus 1 tb extra-virgin olive oil, divided
2 slice French bread, crusts removed cut into 1/2" cubes
1 lb Cooked boneless, skinless chicken breasts, cut cross- wise into 1/2" thick slices
1/2 tsp Salt and pepper (ea)
4 Anchovy fillets, chopped
2 tsp Minced garlic
2 tbsp Fresh lemon juice
1 tbsp Dijon mustard
2 dash Red pepper sauce
1 large Head romaine lettuce, torn
3 tbsp Freshly grated Parmesan cheese
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Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread cubes and cook, stirring occasionally, until lightly browned, about 5 minutes. Drain on paper towels and set aside. Mash anchovies, garlic, and remaining 1/4 teaspoon salt into a paste in a large salad bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 ts pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and croutons; toss well.
Nutritional info per serving: 474 cal; 41g pro, 12g carb, 28g fat
Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96 Posted to MM-Recipes Digest V3 #211
Date: 04 Aug 96 19:26:42 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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