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Chicken Salad With Anchovy Dressing |
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Serves: 6
Print this Recipe
1 chicken breast cooked, skinned and cut into strips
1 6 1/2-ounce jar artichoke hearts drained and cut in half
4 cups romaine lettuce torn
3/4 cup garlic croutons
1/4 pound swiss cheese cut into strips
3 tablespoons parmesan cheese grated
Anchovy Dressing (see below)
Anchovy Dressing:
3 anchovy fillets
1/4 cup vegetable oil or olive oil
1/2 teaspoon dry mustard
Dash black pepper freshly ground
2 tablespoons lemon juice fresh
1 teaspoon worcestershire sauce
1 egg
* See note below.
* In a small mixer bowl, cream together anchovies, 1 tablespoon oil, mustard and pepper. Blend in lemon juice, Worcestershire sauce and remaining oil; set aside. To coddle egg, place whole egg in a small saucepan of boiling water; remove from heat and let stand 1 minute. Remove egg from water; cool. Break egg into dressing mixture; beat until dressing becomes creamy. In a large salad bowl, combine chicken, artichokes, romaine, croutons and cheeses. Pour dressing over salad and toss.
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