Ingredients:

1 cooked chicken breast
2 heads romaine lettuce
2 celery stalks
1 tomato
1 lemon juiced
2 egg yolks
½ teaspoon salt
½ teaspoon pepper
½ cup olive oil
1 cup croutons
2 tablespoons parmesan cheese shavings (optional)


Wash and cut all vegetables and place in a bowl. Prepare salad dressing by putting two anchovy fillets and the lemon juice in a separate bowl. Use a whisk to break up the fillets. Crack eggs and separate the yolks from the whites. Set aside egg whites for use for with another recipe or discard. Add egg yolks* to the bowl. Season with salt and pepper. Slowly drizzle olive oil into the dressing whisking vigorously until thickened. Pour dressing over the lettuce and other vegetables, gently tossing to dress the salad. After plating the salad, top with croutons, shaved parmesan cheese and sliced chicken.

*Note- raw eggs can be a source of salmonella. Pasteurized eggs or egg products can be substituted if desired.