Name: Grilled Chicken Caesar Salad
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 2 large egg yolks; 2 tablespoons Dijon mustard; Juice from 1 lemon; 2 to 3 teaspoons Worcestershire sauce; 4 cloves garlic, crushed; 1 teaspoon anchovy paste; Salt and ground black pepper; 2 tablespoons olive oil; 4 boneless, skinless chicken thighs; Salt and ground black pepper; 1 tablespoon smoked paprika; 1/2 cup grated Parmesan; 1/2 cup grated Romano cheese; 4 romaine lettuce hearts, sliced in half lengthwise; 1 tablespoon olive oil

Directions

For the dressing: Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor. With the processor running, slowly add the oil until the dressing is thick and creamy.
For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat.
Sprinkle the chicken with salt and pepper and dust with the paprika. Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet. Roast in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips.
Heat a nonstick skillet over medium-low heat. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel.
Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.
To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps.