Marinate Chicken: In a bowl, combine Chicken with Extra virgin olive oil, Lemon zest, Fresh thyme, minced Garlic, Sea salt, and Black pepper. Marinate for at least 1 hour.
Prepare Dressing: In a double boiler or heatproof bowl set over simmering water, whisk together Egg yolks, Lemon juice, Dijon mustard, minced Garlic, Worcestershire sauce. Slowly drizzle in Extra virgin olive oil while whisking constantly to create an emulsion. Remove from heat and stir in Parmesan cheese, minced Anchovy fillets, and Black pepper.
Cook Chicken: Grill or pan-fry the marinated Chicken until cooked through (internal temperature of 165°F/74°C). Let rest for 5 minutes, then slice.
Prepare Croutons: Cut bread into cubes, toss with olive oil, herbs, and bake until golden brown and crispy.
Assemble Salad: In a large bowl, combine Romaine lettuce and Dressing. Toss to coat evenly.
Add Toppings: Add sliced Chicken, Croutons, and shaved Parmesan cheese. Toss gently and serve immediately.
Marinate Chicken: In a bowl, combine Chicken with Extra virgin olive oil, Lemon zest, Fresh thyme, minced Garlic, Sea salt, and Black pepper. Marinate for at least 1 hour.
Prepare Dressing: In a double boiler or heatproof bowl set over simmering water, whisk together Egg yolks, Lemon juice, Dijon mustard, minced Garlic, Worcestershire sauce. Slowly drizzle in Extra virgin olive oil while whisking constantly to create an emulsion. Remove from heat and stir in Parmesan cheese, minced Anchovy fillets, and Black pepper.
Cook Chicken: Grill or pan-fry the marinated Chicken until cooked through (internal temperature of 165°F/74°C). Let rest for 5 minutes, then slice.
Prepare Croutons: Cut bread into cubes, toss with olive oil, herbs, and bake until golden brown and crispy.
Assemble Salad: In a large bowl, combine Romaine lettuce and Dressing. Toss to coat evenly.
Add Toppings: Add sliced Chicken, Croutons, and shaved Parmesan cheese. Toss gently and serve immediately.
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