1 heart of Romaine, cut in half
2 parmesan crisps (see below)
Caesar dressing as needed
1 chicken breast, pounded flat and marinated with dressing
Sliced parsley as needed
2 slices of white bread, very thin
Olive oil, as needed
1 clove of garlic
3 tablespoons of grated parmesan
3⁄4 cup of Dijon mustard
1 1⁄4 tablespoon of anchovies, made into a paste
3 cups of grated parmesan
2 quarts of mayonnaise
4 cloves of garlic, grated
5 lemons, juiced
Salt to taste
Tabasco sauce to taste
1 tablespoon of Worcestershire sauce
Water if necessary
1 cup of olive oil
Procedure (Parmesan crisps):
Take the slice bread and drizzle with olive oil and rub with the crushed garlic clove, season with salt and pepper and place in the oven. When the bread starts to dry, flip it over and put back in oven. When it starts to crisp, sprinkle with the grated parmesan and finish baking.
Whisk together the mustard, anchovy paste and garlic. Add the mayonnaise and then the lemon juice, continue to whisk and season with salt, tabasco and Worcestershire sauces. Add olive oil and mix in to incorporate.
Check seasonings. You should be able to taste the garlic, lemon, parmesan and get a bit of the anchovy. Thin with water if necessary.
When making the chicken, make sure the grill is oiled and place pounded, marinated chicken on grill and weight down with sizzle platters so the chicken is very flat. Slice half of the Romaine and keep the inside hearts whole, toss everything with the parsley and the dressing. Slice the chicken in a square and chop the scraps and toss with lettuce. Arrange the Romaine heart on the plate with the sliced lettuce and chicken. Garnish with the parmesan crisps.