1 1/2 pounds chicken tenders or boneless breast meat
2 tablespoons extra virgin olive oil (EVOO)
1/4 teaspoon crushed red pepper flakes (a couple of pinches)
4 cloves garlic, crushed
1/2 cup dry white wine (a generous splash)
1/2 lemon, juiced
A handful of chopped flat leaf parsley
Coarse salt and black pepper
1 tin anchovies, drained (2 ounces)
4 large cloves garlic, cracked away from skins and finely chopped
1/2 cup extra virgin olive oil (EVOO)
2 teaspoons Worcestershire sauce (several drops)
1 lemon, juiced
1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle
Coarsely ground black pepper, to your taste
1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
2 large heads romaine lettuce, trimmed to hearts and coarsely chopped
If you are using chicken breasts instead of tenders, cut into long, thick strips, about four per breast.
Heat a large nonstick skillet over medium high heat. Add EVOO in a slow steady stream, about two turns around the pan. Add crushed pepper, crushed garlic and chicken tenders. Sauté chicken tenders or breast slices in garlic oil until lightly browned on all sides, about 5-6 minutes. Add wine to the pan and reduce heat to medium low. Let the liquid cook out and tenders cook through, about 3-4 minutes more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper. Pile tenders along side a generous portion of Caesar greens.
To make dressing, combine anchovies, garlic, and EVOO in a metal or heat-proof glass bowl. Place bowl on grill top and cover grill. Cook EVOO mixture 2-3 minutes, or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipate in the oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty.
Transfer oil mixture to a large salad bowl. Add Worcestershire sauce, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.