Lemony chicken Caesar

April 18, 2007

Serves 4

CROUTONS

1/2	pound crusty baguette or country bread, torn into 1-inch pieces
2	teaspoons chopped fresh thyme
2	tablespoons olive oil
1/2	teaspoon salt, or to taste

1. Set the oven at 450 degrees. In a medium bowl, toss the bread with the thyme, olive oil, and salt.

2. Spread the bread on a rimmed baking sheet. Toast, tossing often, for 15 minutes or until browned.

VINAIGRETTE

2	tablespoons mascarpone or ricotta cheese
1	teaspoon red wine vinegar
1/2	teaspoon Worcestershire sauce
2	teaspoons Dijon mustard
1	small clove garlic, chopped and mashed to a paste
3/4	cup olive oil
	Juice of 1 lemon
1/3	cup freshly grated Parmesan cheese
1	teaspoon salt, or to taste
1/2	teaspoon pepper, or to taste

1. In a blender, combine the mascarpone or ricotta, vinegar, Worcestershire, mustard, and garlic. Work the mixture into a puree.

2. With the machine running, slowly drizzle in the oil. Add half the lemon juice, the Parmesan, salt, pepper, and some of the remaining lemon juice, if you like. Set aside.

SALAD

2	romaine lettuce hearts (about 3/4 pound)
1/3	cup grated Parmesan cheese
2	cups croutons
2	cups thinly sliced cooked chicken
	Salt and pepper, to taste

1. Trim the lettuces and cut them crosswise into 2-inch-wide strips. In a large bowl combine the lettuce, half the Parmesan, and croutons.

2. Toss with half the vinaigrette and taste for seasoning. Add more salt and pepper, if you like. Set the dressed greens on plates and top each with chicken. Sprinkle with the remaining vinaigrette, Parmesan, and more pepper. Adapted from "150 Things to Make with Roast Chicken"