Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
2 servings

Ingredients

Directions

In a food processor, add yolks, anchovies, garlic and mustard. Mix and when well incorporated, slowly drizzle in oil to emulsify. Add juice, cheese and mix well. Check for seasoning and adjust. Toss dressing with romaine leaves and chicken strips.

PLATING On an oval plate, lay out salad topped with the chicken. Garnish with sesame seeds.

Wine Suggestion: Viognier Vin de Pays Des Comtes Rhodaniens, 1997

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Leftovers for Brunch: Chicken Frittata with Boston Salad

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Latest Stories