INGREDIENTS1 Romaine lettuce 2 hard-boiled eggs, quartered 1 cup roast chicken, cut into thick slices or cubes (Bacon is usually used in Caesar salad. I replaced it with chicken for healthier version) 2 thick slices bread, cut into cubes handful of almond slices Parmesan cheese, in shavings Dressing: 2 tbsp olive oil, 2 tbsp light cream, 1 cured anchovy fillets(mashed), 1 tbsp lemon juice, 1 tsp minced garlic, 1 tsp Djon Mustard, 1 tbsp white vinegar, dash of Worcestershire Sauce.
METHOD(1) Preheat oven to 430F. Arrange bread cubes on a baking sheet and drizzle with oil. Season with salt and pepper. Bake until crispy and golden brown, about 3 minutes. (2) Put lettuce in a salad. Add toasted bread cubes, almond slices, eggs, chicken, and Parmesan Cheese. (3) Combine all salad dressing ingredients, and whisk lightly with fork. (4) Before serving, drizzle dressing over the salad and serve immediately.