1 1/4poundsromaine lettuce, torn (about 12 cups), chopped or torn and well-rinsed (no watery lettuce)
Grape tomatoes
1/2small red onion, thinly sliced
Balsamic vinegar
2ounces1/2 cup grated fresh Parmesan cheese
1 1/2cupsplain croutons
1lemon
For Dressing: 1 cup salad oil
1/2cupfreshly squeezed lemon juice
1Twhite vinegar
anchovies to taste, I put in 4 or 5, plus a little of the oil – yum! – optional
4 to 6clovespressed garlic, to taste – we like garlic, so I go heavy on it
1Tdijon mustard
2tsp.worcestershire sauce
2large or 3 small egg yolks
1cupcanned parmesan cheese, the kind you put on spaghetti sauce
Instructions
Remove rotisserie chicken from bones; then shred with 2 forks, or chop, until you have 3 cups of meat. If you have leftover chicken, reserve for another use.
In a large bowl, toss together lettuce, shredded chicken, grape tomatoes, and red onion.
For the dressing, mix the oil, lemon juice, white vinegar, anchovies (optional), garlic, dijon mustard, worcestershire sauce, egg yolks, and canned Parmesan cheese in the blender or food processor. Salt and pepper to taste. Chill dressing before using.
Before serving, pour the dressing over the salad. Drizzle balsamic vinegar over salad, squeeze 1/2 lemon, then gently toss to combine.
Sprinkle with fresh Parmesan cheese and croutons. Serve!