Traditional Bruschetta over Salad

Wash and dry the romaine lettuce. Wrap in paper towels or a clean dish towel to dry.

Rub a chilled salad bowl with garlic and anchovy paste (if desired), to season the bowl.

For the dressing: Combine olive oil, lemon. mustard, egg yolks, and Worcestershire sauce and mix well. Pour into the chilled salad bowl.

Tear the lettuce leaves into bite-sized pieces and add to the bowl. Add the sliced chicken and toss well. Add the croutons and anchovies (if desired) to the bowl, and toss again.

Sprinkle with grated or shaved Parmesan cheese. Serve immediately.

For Bruschetts:

Preheat broiler. Adjust the oven rack so it is about 4 inches from the heating element. Slice the baguette on a diagonal about 1/2-inch thick. Toast the bread under the broiler on both sides until golden brown. Brush both sides with olive oil and rub with garlic cloves. Sprinkle with salt and pepper.

Cut the tomatoes in half. Scoop out the seeds, sprinkle with salt, and set them upside down for a few minutes to drain.

Chop the tomatoes in small cubes. Add the torn basil and mix to combine. Arrange tomato mixture on the toast and garnish with the basil, if desired.