Simple Caesar Salad

I love a nice fresh salad. It's always nice to have a break from heavy meals during the week, and enjoy a light simple salad. I never really enjoyed Caesar Salad's until I had one made right in front of me at a fancy restaraunt many years ago. Luckily I missed the part where the chef added the anchovies, or I probably wouldn't have eaten it. Anchovies freak me out, don't ask me why. My husband decided to wait until I devoured the entire salad before telling me what the secret ingredient was. I was glad, but ever since then, I can tell if it is a good homemade Caesar Dressing instead of a poor one. If I can taste the fishy anchovies instead of a nutty accent, then I'm totally turned off by the taste. But I believe it is essential in a good Caesar Dressing to have anchovies added in the mix. It adds a nutty flavor and if it is made just right, it will make the perfect addition. Here is a great recipe, I use a store bought rotisserie chicken (Costco-$4.99) and chop up enough chicken to top the salad. And homemade croutons are a must!

Chicken Caesar Salad

Dressing:
adapted from Great Food Fast
1/4 cup reduced fat mayonnaise
1/4 cup fresh lemon juice
1/4 cup parmesan cheese
1 small garlic clove
2 anchovy fillets, coarsely chopped

Croutons:
Italian Bread, cut in 3/4 inch cubes (about 4 cups)
2 tablespoons olive oil
salt and pepper

Salad:
1 package romaine hearts
either 4 chicken cutlets, cooked the way you like or the breast meat from a rotisserie chicken

1. Make the croutons: Preheat the oven to 375 degrees. Place the bread on a rimmed baking sheet. Drizzle with the olive oil and salt and pepper, toss to coat. Bake, tossing occasionally, until golden, 12-15 minutes. Remove the croutons from the oven and let cool.
2. Prepare the lettuce: Cut the romaine hearts crosswise into 1 inch ribbons; wash and dry.
3. Make the dressing in the blender, combine the lemon juice, mayonnaise, parmesan, anchovy fillets and garlic; blend until smooth.
4. Toss lettuce, chicken, dressing and croutons. Enjoy!