Chicken Caesar Salad

1 loaf of french bread
1 large egg
1 garlic clove
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons anchovy paste**
1 pinch salt
1/2 teaspoon pepper
1/3 cup extra virgin olive oil
2 medium heads of romaine lettuce, washed and chopped
1/3 cup Parmesan cheese, freshly grated
rotisserie chicken, shredded

Make the croutons.  Spread cubed bread on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.  Bake at 350 until golden, about 7 minutes.

Coddle the egg (lightly cook).  Bring water to a boil, add egg, and boil for exactly 45 seconds.  Let the egg cool to the touch.

Grate the Parmesan cheese in the food processor.  Cut the block of cheese into big cubes and just pulse the food processor until it’s a fine consistency.  Remove cheese from processor.

Add the garlic clove to the processor and chop.  Add the Worcestershire sauce, lemon juice, mustard, anchovy paste, salt, and pepper, and process until frothy.  Break the egg into the processor and mix.  With the motor running, slowly add the olive oil.  Process for about 10 seconds.

To assemble the salad, toss dry romaine with Parmesan cheese, dressing, and croutons.  Top with shredded chicken.

**Don’t leave out the anchovy paste.  I found it at our local natural foods store.  It’s what gives the dressing the “Caesar” taste.