Courtesy of Cooking Light - August 2008 issue
1 large egg (use a pasteurized egg if you have safety concerns)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon of kosher salt
2 canned anchovy fillets (you can leave them out, or use the anchovy paste from a tube)
2 garlic cloves
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon water
1 1/3 cup plain croutons
2 heads hearts of romaine lettuce, leaves separated (about 14 ounces)
3 servings Lemon-Grilled Chicken Breasts, thinly sliced
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
Place egg in a small bowl or coffee mug; cover with boiling water. Let stand 1 minute. Rinse egg with cold water; break egg into a small bowl.
Combine pepper and next 3 ingredients (through garlic) in a mini food processor; process until minced. Add egg and lemon juice; process 1 minute or until thick. Gradually add oil and water, processing until blended.
Combine croutons, lettuce, chicken, and egg mixture in a large bowl; toss gently. Divide salad evenly among 4 plates. Sprinkle each serving with 1 tablespoon of the cheese.
Serving suggestion from magazine: Serve with soft breadsticks and cubed cantaloupe mixed with cracked black pepper.
Yield: 4 servings
10.1 g fat
29.3 g protein
12.5 g carbohydrates
1.8 g fiber
115 mg cholesterol
2.9 mg iron
561 mg sodium
165 mg calcium