0.5 cup cooking wine dry white generous a 1 tablespoon
0.3 cup pasteurized cholesterol-free egg product
1 handful flat parsley chopped
4 cloves garlic crushed
4 large cloves garlic finely chopped
4 servings coarsely ground pepper black
0.5 juice of lemon juiced
1 juice of lemon juiced
0.5 cup olive oil extra-virgin
2 tablespoons olive oil extra-virgin 2 turns around the pan
0.5 cup parmigiano grated a couple of handfuls
0.3 teaspoon pepper flakes red crushed a couple of pinches
2 large heads romaine lettuce trimmed to hearts and coarsely chopped
2 teaspoons worcestershire sauce several drops
Equipment
bowl
frying pan
grill
Directions
If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast.
Heat a large nonstick skillet over medium high heat.
Add extra-virgin olive oil in a slow steady stream.
Add crushed pepper, crushed garlic, and chicken tenders.
Saute chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5 to 6 minutes.
Add wine to the pan and reduce heat to medium low.
Let the liquid cook out and tenders cook through, about 3 to 4 minutes more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper. Pile tenders along side a generous portion of Caesar greens and serve.
To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl.
Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil.
Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty.
Transfer oil mixture to a large salad bowl.
Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.
