Universal Food Shop

Ingredients

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3 cloves garlic

1/2 cup extra-virgin olive oil, plus more for brushing

2 to 4 anchovy fillets, chopped

Juice of 1 lemon

Kosher salt and freshly ground pepper

1 pound skin-on, boneless chicken breasts

4 (1/2-inch-thick) slices focaccia or whole-wheat Italian bread

4 romaine lettuce hearts, halved lengthwise

3/4 cup freshly grated parmesan cheese, plus more for garnish

Directions
Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

Ingredients

2 large eggs coddled (directions below)
1 clove garlic pressed
4 anchovy filets in oil roughly chopped, or 1 teaspoon anchovy paste
Juice of 1/2 lemon
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
Kosher salt and freshly ground black pepper
1/3 cup extra virgin olive oil

10 cups romaine lettuce chopped into 1/2 inch pieces (about 2 heads of romaine)
4 cups cooked shredded chicken breast
1 cucumber sliced into coins
1 cup croutons
1/2 cup grated Parmesan cheese

Instructions

Try one of these methods for coddling eggs. 1) Separate the yolks from the whites and save the whites for another use. Place the egg yolks in a microwave safe dish and microwave on HIGH for about 12 seconds. Remove and whisk. Or, 2) Placing whole eggs in shell into warm water. Boil enough water in a pan to cover eggs completely. Immerse the eggs in the boiling water with a slotted spoon then remove from heat. Cover and let stand for 30 seconds, then plunge into cold water to prevent further cooking. Divide the yolks from the whites.
Place the eggs in a blender. Add the pressed garlic, anchovy filets or paste, lemon juice, Worcestershire sauce, dry mustard, salt and pepper to the blender. Blend on high until combined. Slowly drizzle the olive oil into the blender until the dressing is emulsified. Pour into a small jar and set aside or refrigerate until ready to use.
In a large bowl, add the romaine lettuce, chicken breast and cucumber. Add about 2/3 of the dressing and toss to coat. Add the croutons and Parmesan cheese, toss lightly and season with more salt and pepper to taste.