CHICKEN CAESAR

CHICKEN CAESAR 1. Dressing: In the bowl of a food processor add ½  C grated Parmesan + 2 minced cloves garlic + 4 anchovies + 1 tsp Worcestershire + 1 tsp Dijon mustard + juice of ½  lemon (1 tbsp). Whirl until combined. With the motor on, drizzle in ½  C extra-virgin olive oil. Add a big pinch of kosher salt + more to taste 2. Place 1 lb thinly sliced chicken breasts in a ziploc plastic bag. Add half of the dressing, close and marinate in the fridge 30 minutes and up to 2 hours. Reserve remaining dressing 3. Croutons: Cut bread into 1-inch cubes (I like ️sourdough) to about 3 cups. In a medium saucepan over medium heat, add 2 tbsp unsalted butter. When foamy, add bread cubes and toast in an even layer, 5 minutes. Set aside 4. Heat a dry skillet or grill pan to medium high heat. When barely smoking, lay marinated chicken in an even layer and cook until brown, 3 min per side. Remove and cut into 1-inch slices, crosswise 5. Remove tough inner ribs from 1 bunch kale (I like ️lacinato) then stack leaves and slice into thin strips crosswise. Toss in a bowl with remaining dressing. Top with chicken and croutons. Garnish with grated Parmesan and cracked black pepper. Serves 6