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Salad
1
(12 ounce) bag three hearts of romaine
lettuce, rinsed,
torn into pieces and spun dry
1
(9 ounce) package Louis Rich grilled chicken breast strips,
cut
into smaller pieces
1
red bell pepper, seeded and sliced
1/2
cup freshly grated Parmesan or Pecorino Romano cheese (sharper
and tangy)
Lemon
Dressing
3
tablespoons extra-light (mild
flavored) olive oil or your favorite olive oil for dressings
2
tablespoons fresh lemon juice (or less to taste)
2
teaspoons Worcestershire
sauce
1
1/4 teaspoons Dijon
mustard
1
clove garlic,
crushed
1/4
teaspoon sugar
1/4
teaspoon salt
1/4
teaspoon freshly ground Tellicherry peppercorns
Croutons
6
pieces whole wheat bread, crust removed and cut into 1-inch
pieces
1
tablespoon butter, or more if needed
For
each salad
Seasoning
salt
Freshly
ground Tellicherry
peppercorns
1.
In a extra-large stainless bowl, toss the lettuce, chicken, bell
pepper and cheese.
2.
In a medium bowl, whisk the olive oil, lemon juice,
Worcestershire sauce,
Dijon mustard, crushed garlic, sugar, salt and pepper until well blended.
3.
In a large fry pan, melt the butter and fry the bread pieces
until toasted.
4.
At the last minute, pour the dressing over the tossed salad and
toss again.
5.
Serve individual plates of salad with warm croutons. That is
what makes this
salad so good. Yes, warm croutons!
Serves 6 as a dinner salad or 2-3 as a "meal"
salad
Click
here for a printable version
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