Categories: Salad

Ingredients

• 1 small garlic clove, finely chopped
• 2 tbsp fresh lemon juice
• 1 egg yolk, at room temp
• 1/2 cup grapeseed oil
• 1 lb. chicken breasts
• 5 tbsp olive oil
• 1 large head romaine, quartered lengthwise
• 1/2 baguette, split and cut on a sharp angle into 1/2-inch thick slices
• 1/2 cup shaved Parmesan

Directions

1. Prepare the grill for medium-high heat. In a large bowl, using a fork, mash the garlic and salt into a paste. Whisk in the lemon juice and egg yolk. Gradually whisk in the oil; season the dressing with salt and pepper.

2. Brush the chicken with 1 tbsp olive oil; season. Grill until cooked through, about 4 minutes per side. Transfer to a cutting board; let cool. Slice crosswise into 1/2-inch strips.

3. Brush the cut sides of the romaine and the baguette slices with the remaining 4 tbsp olive oil; season. Grill, turning occasionally, until charred in spots, 1-2 minutes.

4. Arrange the romaine, baguette slices, and chicken on a platter. Drizzle with one-third of the dressing; season. Top with the Parmesan. Serve with the remaining dressing.

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