For Dressing: 2 Tbsp red wine vinegar 1 Tbsp mayonnaise 1 clove garlic, minced 2 anchovies (soak in milk for 10 minutes if you want to mellow the flavor)
1 tsp Worcestershire sauce Juice of 1 lemon 6–8 turns of a black- pepper mill 1⁄2 cup olive oil
For Salad: 4 hearts of romaine 2 English muffins, split 2 boneless, skinless chicken breasts (6–8 oz each) Olive oil Salt and black pepper to taste
¼ cup black or green olives, pitted and roughly chopped ¼ cup sun-dried tomatoes, chopped ¼ cup finely grated Parmesan
1. Warm up the grill. In a food processor, combine all of the dressing ingredients except the oil and pulse to combine. Drizzle in the oil carefully while the engine is running.
2. To keep the leaves together, cut the romaine along the center lengthwise, keeping the root end intact.
3. Season the romaine, English muffins, and chicken with salt and pepper after brushing with olive oil.
4. When the grill is hot, place the chicken on it and cook for 4 to 5 minutes each side, or until it is firm and caramelized. Remove the chicken and set it aside to rest.
5. Grill the lettuce and English muffins together. Cook the lettuce for 1 to 2 minutes, or until the leaves are lightly charred and wilted. Cook the English muffins until they are golden brown and crispy.
6. Chicken should be cut into tiny pieces. Make bite-sized portions of the muffins.
7. Arrange both, as well as the olives and sun-dried tomatoes, over the lettuce halves. Drizzle with the dressing and top with the cheese.