Yield: 1 Serving

Ingredients

2 tb extra virgin olive oil
2 tb vegetable oil
2 tb white wine vinegar
1 clove garlic; peeled
3 c diced skinless, boneless
-cooked chi; bite-sized pi
2 oz canned flat anchovy filets;
-drained
2 scallions (green onions),
-trimmed; thinly sliced
1 red bell pepper washed,
-seeded and; into 1/2-inch
6 leaves -lettuce, wash; into 3/4-inc
torn
1 oz fresh Parmesan cheese
1 1/2 c store-bought or homemade
-garlic cro; (see below)
Salt and freshly ground
-black peppe

Instructions

in a blender puree the oils, vinegar, anchovies and garlic clove. Season to
taste with salt and pepper and transfer to a mixing bowl. Add the chicken,
scallions and peppers, and marinate for as long as possible before serving.

Right before serving, add the romaine lettuce, toss the ingredients
together and season to taste with salt and pepper.

Let each diner grate some Parmesan over their portion of salad and garnish
with croutons.

Yield: 2 servings