Serves: 4

Ingredients:

Directions:

Put washed and torn lettuce in a large bowl and refrigerate.Have toasted croutons ready ready for final assembly.

Slice the chicken crosswise into ½ inch strips and refrigerate.

To make dressing:in the jar of a blender combine the lemon juice, grated cheese, Dijon mustard, anchovy fillets, peeled garlic, Worcestershire
sauce, hot sauce, salt and pepper.Whirl these ingredients together to blend well. With the machine running - begin to add the olive oil slowly and
continue to blend until all of the oil is well emulsified.Keep chilled until ready for salad assembly.

To assemble salad: Dress lettuce with enough dressing to coat.Top with chicken slices and croutons and toss again.Add more dressing, if
needed.Sprinkle with grated cheese. Serve immediately.

Serves: 4

Croutons:

1 baguette, cut into 1-inch cubes

3 tablespoons extra-virgin olive oil

Sea salt to taste

Directions:

Preheat oven to 350 degrees

Place bread cubes on a parchment lined baking sheet.Drizzle lightly with a good quality fruity olive oil. Season with salt.Bake until lightly toasted,
about 15 minutes.Cool.