1 large head romaine lettuce
Parmesan cheese, shredded
4 slices of homemade bread (or one slice per person)
Butter
Garlic powder
4 cooked chicken breasts (or one per person)
1 lemon
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon fish sauce
1 teaspoon freshly ground black pepper
1 clove garlic
1/2 cup olive oil
Preheat oven to 350°F. Spread butter on each slice of bread. Sprinkle with garlic powder. Slice into cubes, then toast in the oven on a cookie sheet for 10 minutes, stirring a couple times. Allow to cool slightly.
Core the lettuce, then rinse it, drain and pat dry. Tear the leaves into bite-size pieces and place on individual serving plates.
Sprinkle plenty of parmesan cheese on each serving of lettuce. Sprinkle toasted bread cubes over the cheese.
Slice each chicken breast lengthwise into about 8 pieces. Arrange on top of salads.
Cut the lemon in half and squeeze the juice of the lemon into a bowl. Add vinegar, mustard, fish sauce, and pepper. Peel the garlic and finely chop it; add to the bowl. Whisk until well combined. Add the olive oil slowly in a thin stream, whisking constantly until it is thoroughly blended in and the mixture is thickened.
Pour dressing over salads, then toss each to coat. Enjoy!
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