Ingredients

  • 1 /

    HEAD OF ROMAINE LETTUCE

  • 4 /

    SLICES OF BREAD, DICED

  • 3.5 OZ (100G) /

    PARMIGIANO REGGIANO CHEESE


  • 14 OZ (400G) /

    BONELESS CHICKEN BREAST

  • FRESH LARGE EGGS


  • 1 TABLESPOON /

    MUSTARD

  • 1/2 /

    LEMON

  • 1 /

    CLOVE OF GARLIC, MINCED


  • A DASH OF /

    WORCESTER SAUCE

  • TO TASTE /

    SALT

  • TO TASTE /

    PEPPER

  • AS NEEDED /

    SINFONIA EXTRA VIRGIN OLIVE OIL

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Instructions

Rinse and dry the lettuce then tear the leaves into large pieces (trying to use mainly the inside ones, which are more tender.)
Heat 4 tablespoons of extra virgin olive oil in a non-stick frying-pan. Add the bread and toast over low heat, turning often, until the bread is an even golden brown color.

To make the dressing, place the egg yolk, the mustard and the lemon juice in a bowl. Mix with a hand whisk or immersion mixer. Pour in ½ cup a extra virgin olive oil, until the consistency is creamy. Add the garlic to the bowl and season with the Worcester sauce, a pinch of salt and a dash of pepper; stir thoroughly. Place the lettuce, the croutons, the Parmigiano Reggiano cheese and almost all the dressing in a large salad bowl. Mix thoroughly and set aside for the flavors to blend while you cook the chicken.

Slice the chicken fairly thick and season it on both sides with salt, pepper and extra virgin olive oil. Cook on a hot griddle for about 3-4 minutes per side, so that it is gold brown on the outside and the chicken in cooked through but is still tender. Take off the heat and coat the chicken with the remaining dressing that was set aside. Cut the chicken into strips, arrange on the lettuce and serve while hot.

THE CHEF:

ZUCCHI

The recipes suggested by Zucchi promote the culture of olive oil, a real art which expresses all the values of Italian quality and passion.