This recipe transforms the high-calorie dressing into a lighter vinaigrette and adds substance, flavor, and nutrition in the form of sun-dried tomatoes and olives. reimagined salad
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
4 hearts of romaine
2 English muffins, split
2 boneless, skinless chicken breasts (6–8 oz each)
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
HOW TO MAKE IT
- Preheat the grill.
- Combine all the dressing ingredients except the oil in a food processor, and pulse to blend. With the motor running, slowly drizzle in the oil.
- Cut the romaine down the middle lengthwise, leaving the root end intact so the leaves hold together.
- Brush the romaine, English muffins, and chicken with olive oil and season with salt and pepper.
- When the grill is hot, add the chicken and grill for 4 to 5 minutes per side until firm and caramelized. Remove the chicken and allow to rest.
- Place the lettuce and English muffins on the grill. Cook the lettuce for 1 to 2 minutes, just enough to lightly char and wilt the leaves. Cook the English muffins until brown and crispy.
- Slice the chicken into thin strips.
- Cut the muffins into bite-size pieces.
- Arrange both, along with the olives and sun-dried tomatoes, over the individual lettuce halves. Drizzle with dressing and sprinkle with cheese.
**** An English muffin is a small, round and flat yeast-leavened bread that is commonly 4 in the round and 1.5 in tall. It is generally sliced horizontally and served toasted.