Romaine Lettuce Salad with Chicken Breast
- 4 Lettuce
- 600 grams Chicken breasts
- 2 tablespoons olive oil
- 1 organic lemon (juice and zest)
- freshly ground peppers
- For the dressing
- 1 garlic
- 2 egg yolks
- 1 teaspoon medium hot Mustard
- 200 milliliters olive oil
- 1 splash lemon juice
- 40 grams freshly grated Parmesan
Preheat grill. Separate lettuce leaves. Rinse, trim and shake lettuce dry.
Rinse chicken, pat dry and place in casserole dish. In a bowl, mix together oil, lemon juice and zest. Season with salt and pepper. Pour mixture over chicken. Cover and marinate in the refrigerator about 30 minutes.
To make dressing: Peel garlic and press through a garlic press into a blender. Blend with egg yolks and mustard. With the motor running, add oil, drop by drop at first, and then in a thin stream. Mix until completely emulsified. Stir in freshly grated Parmesan and season with salt, pepper and a squeeze of lemon juice.
Remove chicken breasts from marinade and drain well. Fry chicken breasts in a hot grill pan until golden brown. Reduce the heat and continue cooking until chicken is done. Remove and cut into pieces.
Broil baguette slices briefly, watching carefully, until crisp. Divide salad leaves and baguette slices among plates, drizzle with dressing and arrange chicken pieces on top. Serve with freshly grated Parmesan.