“Going through some old Food Network magazines. Putting this here for safe-keeping. I would use some good artisan sour-dough bread for the croutons. I also might brush the croutons with the dressing rather than the oil before grilling.”

Ingredients Nutrition


  1. Preheat a grill or grill pan to medium high.
  2. Make the dressing: Finely chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with kosher salt and pepper.
  3. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing.
  4. Grill the chicken until golden and crisp, 3 to 4 minutes per side.
  5. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes.
  6. Rub with the remaining garlic clove.
  7. Brush the Romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side.
  8. Chop the lettuce and transfer to a bowl.
  9. Cut the bread and chicken into bite-size pieces and add to the bowl.
  10. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a