20-Minute Homemade Classic Chicken Caesar Salad
Serving Size / Yield
- 4 Whole anchovy fillets
- 2 Tbs Dijon mustard
- 1 Tbs balsamic
- 1 tsp Worcestershire sauce
- 2 Cloves fresh garlic, peeled
- ½ Whole lemom, juiced
- ½ Cup olive oil
- ¼ Cup Parmesan cheese, grated
- Dash salt
- Dash pepper
- Hearts of romaine
- Pre-cooked chicken breast, cut and warmed
Been anchovies. Then add mustard, vinegar, Worcestershire, garlic and lemon juice. Blend are the ingredients very well, until smooth.
With the food processor or blender on, add olive oil into the mixture in a small stream so it evenly distributes.
Add the Parmesan, salt and a generous amount of pepper pepper. Mix again until the entire batch is mixed throughout.
Wash and dry the hearts of romaine lettuce.
Add dressing on top.
Throw in a good handful of the Parmesan shavings if desired.
Toss a few times.
Add croutons and chicken and toss again until evenly mixed.