Ingredients
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4 medium eggs
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1 garlic clove
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1/3 cup olive oil
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4 slices Artisan bread
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8 oz. cherry tomatoes on the vine
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4 small heads romaine lettuce
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10 oz skinless, boneless chicken breast
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2 oz. Parmesan cheese
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6 tbsp Caesar salad dressing
Steps
1
Boil eggs for 7 min. Run under cold water and peel.
2
Meanwhile, blend garlic and olive oil and set aside.
3
Cut each bread slice in half and brush with 1/3 of the garlic oil. Using a well heated grill pan, grill the slices for 4 min., turning once.
4
Snip the tomatoes on the vine into small clusters (don’t remove from the vine) and grill for 3 min., or until skins brown and blister.
5
Cut the romaine hearts through the middle into quarters and brush with half of the remaining garlic oil. Grill for 3 min., turning once.
6
Brush the chicken with remaining oil, season with salt (in moderation) and pepper and grill for 4 min., turning once to ensure the meat is cooked through.
7
Arrange the bread, chicken, romaine hearts and tomatoes on 4 plates.
8
Halve the eggs and place on the salad. Shave the Parmesan. Drizzle salad with the dressing and sprinkle with Parmesan.
