Serves 2-4 

For Salad:

3 heads of romaine hearts
Handful of parsley, minced

For dressing:
Optional: 1 egg yolk
1/2 cup of grated pecorino romano cheese
4 anchovies, chopped
Tablespoon of dijon mustard
1 few drops of Worstershire sauce

2-3 garlic cloves minced

2 tablespoons olive oil

juice of 2 lemons

1/4 cup water
Salt and pepper to taste
Optional: Red pepper flakes or Cholula Hot sauce



In small food processor or bowl, combine and mix garlic, lemon juice, dijon, parsley, Worstershire, egg yolk, anchovies, hot sauce (if using), and salt/pepper. Add half the cheese and mix until a creamy consistency. Set aside.

Chop romaine into bite-sized pieces. We like to slice it very thin, almost a chiffonade. Refrigerate or keep on ice. (The secret to a great Ceaser is cold, cold, cold romaine.)

For Chicken:

Pre-heat oven to 375 degrees. On a flat surface, wrap chicken breasts in saran wrap and pound on both sides until flat and about 1/4 inch thick. In a large bowl mix olive oil, lemon juice, garlic, herbs, salt and pepper to make marinade. Add chicken breasts and let marinate for 1-4 hours in refrigerator.

After marinated, remove chicken breasts and let sit in room temp for 30 minutes. Place breasts on a baking sheet and bake for about 20 minutes or until chicken is cooked but not dry. Remove from oven and let cool.

In a large bowl, combine dressing and romaine lettuce and serve in individual bowls or plates. Slice chicken into strips and place on top of salad. Garnish with more shaved pecorino cheese. Enjoy!