Follow these steps for perfect results
Extra-virgin olive oil
Vegetable oil
White wine vinegar
Garlic clove
peeled
Cooked chicken
diced, skinless, boneless
Canned anchovy filets
liquid removed
Scallions
trimmed, sliced thin
Red bell pepper
washed, seeded, diced
Romaine lettuce
washed, torn
Parmesan cheese
chunk
Garlic croutons
Salt
to taste
Black pepper
freshly ground, to taste
Combine extra virgin olive oil, vegetable oil, white wine vinegar, garlic clove, and anchovy filets in a blender.
Puree the mixture until smooth.
Season the dressing with salt and pepper to taste.
Transfer the dressing to a mixing bowl.
Add diced cooked chicken, sliced scallions, and diced red bell pepper to the mixing bowl.
Marinate the chicken and vegetables in the dressing for at least 10 minutes, or longer if possible.
Just before serving, add torn romaine lettuce to the bowl.
Toss all ingredients together until the lettuce is evenly coated with the dressing.
Season to taste with salt and pepper.
Serve immediately.
Grate fresh Parmesan cheese over each serving.
Garnish with garlic croutons.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes to the dressing.
If you don't have anchovies, you can use a teaspoon of Worcestershire sauce.
Make the dressing ahead of time and store it in the refrigerator for up to 3 days.
Everything you need to know before you start
5 minutes
Dressing can be made ahead.
Serve in a bowl or on a plate. Garnish with extra Parmesan cheese and croutons.
Serve with a side of crusty bread.
Serve as a light lunch or dinner.
Complements the tangy flavor of the salad.
Refreshing and light.
Discover the story behind this recipe
A popular and versatile salad option.
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