Grilled Caesar Salad

Ingredients for dressing: 

6 TBSP Mayo
4 TBSP worcesteshire
Juice from 1 lemon
2 TBSP dijon mustard
1 tsp anchovy paste
2 tsp red wine vinegar
4 cloves of garlic, minced
1 - 1 and half cups of olive oil streamed in as you whisk
1/2 cup grated parmesan (from the canister is fine here)
salt and pepper

Other ingredients: 

4 thin chicken breasts, seasoned with salt, pepper, garlic powder
1 lemon, cut in half
1 TBSP sugar
2 hearts of Romaine, cut in half lengthwise, washed and dried
4 oz of parmesan, shaved

4 thick slices of bread, seasoned with olive oil, salt, pepper, garlic powder

Directions: 

1. Preheat the grill to medium high heat. Grill the bread about 2-4 minutes per side or until grill marks appear and outside if crisp.  Remove from the grill, cool and cut into big bite-size pieces. 

2. Grill your chicken breasts over direct medium high heat for 5-6 minutes per side or until internal temp reaches 165. Let rest for a few minutes and cut to plate. 

3. Drizzle Romaine with olive oil, sprinkle with salt and pepper. Grill 2-3 minutes cut side down or until char marks appear. 

4. While you have the romaine on, dab the cut lemon halves in sugar and place directly on the grill for 2-3 minutes. 

5. To plate, serve your chicken slices on the side of the plate. Put on half of Romaine in the middle of the plate.  Drizzle with dressing. Top with shaved parmesan and croutons. To finish, squeeze some grilled lemon over the dish.