in a blender puree the oils, vinegar, anchovies and garlic clove. Season to taste with salt and pepper and transfer to a mixing bowl. Add the chicken, scallions and peppers, and marinate for as long as possible before serving.
Right before serving, add the romaine lettuce, toss the ingredients together and season to taste with salt and pepper.
Let each diner grate some Parmesan over their portion of salad and garnish with croutons.
Recipe Courtesy of �Michelle Urvater