"A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!"
Ingredients
Croutons
Half a baguette, cut into 1" cubes
1 tablespoon dried oregano
Olive oil for drizzling
Salt and pepper
Dressing
Zest and juice of 1 lemon
1/2 cup olive oil
1/4 cup mayonnaise
5 anchovies, packed in oil
2 cloves garlic, peeled
3 large splashes of Worcestershire sauce
Chicken
3 tablespoons olive oil
Salt and pepper
3 boneless skinless chicken breasts
Salad
1 head of romaine lettuce
1 cup chunk of Grana Padano Parmesan cheese
Method
Croutons
- Preheat oven to 375°F.
- Place baguette chunks in a large bowl and add oregano, oil and season with salt and pepper.
- Toss well, making sure they bread is well coated with oil and spread out on a baking sheet.
- Toast in oven until they are crisp and golden, about 20 minutes.
Dressing
Place dressing ingredients in a bowl and whisk well or alternately, puree with an immersion blender until smooth.
Chicken
- Heat a skillet over medium-high heat and add oil.
- When it is hot, season chicken breasts with salt and pepper and then sear them for 8 minutes per side, or until they are cooked through. Let cool slightly.
Salad
- Tear romaine into large pieces and put into a large salad bowl.
- Add croutons, slice chicken breasts, and then add.
- Pour in dressing and toss well.
- Garnish with the cheese by slicing it into ribbons with a vegetable peeler.
Source
Michael Smith, "Chef at Home" television series