Caesar Salad with Chicken and Croutons

Bad Caesar Salad is like bad sex: You just keep wishing it would be better and it never happens…AND there’s way too much of it. Now, for some curious reason every restaurant, regardless of its ethnic specialty, puts Caesar on its menu. I’m waiting to find it next to the Salmon Skin Salad at my favorite Japanese restaurant.

This is the first salad that turned Emma into a salad eater, and we have it for dinner frequently. Personally, I can do without the chicken since we have chicken every which way almost every which night, but Bruce and Emma always want it. So, I go with the flow (as if this should be my worst problem).

serves 3 to 4 for a main course

1 large head Romaine lettuce, washed and dried, cut into big-bite pieces

12 oz. cooked chicken, thickly sliced and cut into pieces

2 to 3 oz. cheese-and-garlic croutons (I either make my own or–usually–but them at Trader Joe’s)

1 cup Parmesan (I happen to like shredded rather than grated)

Caesar dressing (recipe follows)

Put Romaine leaves in a large salad bowl. Add chicken, croutons and cheese. Pour dressing over all and toss well.

Dressing

6 T Olive Oil

2 T fresh-squeezed lemon juice

2 cloves garlic, roughly chopped

2 T Dijon mustard

3 to 4 anchovy fillets

1 egg yolk

Place all ingredients in a blender, and blend well.