3 tbsp. lemon juice
2 tsp. Dijon mustard
3 anchovies,, coarsely chopped
1 small clove garlic, coarsely chopped
2 tbsp. extra virgin olive oil
¼ cup grated parmesan cheese
½ tsp. freshly ground black pepper
7 cups chopped romaine hearts
1 lb. boneless, skinless chicken breasts, roasted and sliced
1 cup croutons (preferably whole-grain)
1 whole lemon, cut into wedges
To prepare the dressing, blend lemon juice, mustard, anchovies, and garlic in a food processor until smooth. Gradually add olive oil and process until creamy. Add cheese and pepper; pulse until combined. For the salad, combine romaine, chicken and croutons in a large bowl. Add dressing and toss well. Serve and garnish with lemon wedges.
Extra Tip: To make your own whole-grain croutons, cut fresh whole-grain bread into cubes (about 1 cup) and place in a bowl. Add 1 tbsp. olive oil and a pinch each of sea salt, fresh-ground pepper and garlic powder. Toss well. Pour onto a baking sheet and toast at 350° until crispy (approximately 10-20 minutes), turning occasionally.
