Very Garlicky Chicken Caesar Salad

Saving Dinner

3 to 4 ounces of chicken per person (use whatever you have on hand--leftovers are fine or you can grill some)
1 head romaine lettuce, chopped
Generous handful of croutons (make yourself with stale bread, recipe included below)
2 cloves garlic, pressed
2 teaspoons lemon juice
1/ 2 teaspoon Dijon mustard
1 (2 ounce) can anchovy fillets, drain oil off
1/4 cup grated Romano cheese (I use Romano over Parmesan because it's stronger and you can use less)
2 tablespoons red wine vinegar
1/ 3 cup olive oil
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Croutons:
Make croutons by chopping up stale bread, brushing with olive oil and sprinkling with garlic powder. Toast in 350 degree oven till brown, probably no more than 10 minutes. Check them often, though!

Salad directions:
Wash romaine and chop into bite-sized pieces. Normally, you only want to tear lettuce, but if you are going to be serving it quickly, chop away and save yourself some time.

In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. Or use your food processor. (That's what I do)

In a large bowl, toss lettuce and dressing and half the cheese together, along with your tasty croutons.

Serves 4