Ingredients
3 to 4 ounces of chicken per person
1 head romaine lettuce, chopped
Generous handful of croutons
2 cloves garlic, pressed
2 teaspoons lemon juice
1/ 2 teaspoon Dijon mustard
1 (2 ounces) can anchovy fillets, drain
1/4 cup grated Romano cheese
2 tablespoon red wine vinegar
1/ 3 cup olive oil
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Instructions
Croutons: Make croutons by chopping up stale bread, brushing with olive oil and sprinkling with garlic powder. Toast in 350 degree oven till brown — probably no more than 10 minutes. Check them often, though! Salad directions: Wash romaine and chop into bite-sized pieces. Normally, you only want to tear lettuce, but if you are going to be serving it quickly — chop away and save yourself some time. In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. Or use your food processor. (That’s what I do)
