From Cooking Light August 2008. Coddling the egg makes it creamy but does not heat it to 160 degrees, the temperature required to kill bacteria. Use a pasteurized whole egg if you have safety concerns.
If the chicken is already prepared it makes a super quick meal. It took me more time because I was waiting for the ingredients to lose some of the chill of the refrigerator. I made the salad dressing as directed and we thought it had wonderful garlicky flavor and liked that it was not the thick and creamy type of dressing. In step 2 when I added the egg and lemon juice, my dressing did not become “thick”. Not sure I understand what the directions mean there. I plated my salads and individually added ingredients and then dressing since I prefer that method.
Ingredients: [‘egg’, ‘black pepper’, ‘kosher salt’, ‘canned anchovy fillets’, ‘garlic cloves’, ‘fresh lemon juice’, ‘extra virgin olive oil’, ‘water’, ‘croutons’, ‘romaine lettuce hearts’, ‘boneless skinless chicken breast halves’, ‘parmigiano-reggiano cheese’]
Quantity of Ingredients: [“1 large egg”,”1/2 teaspoon black pepper, freshly ground “,”1/4 teaspoon kosher salt”,”2 canned anchovy fillets”,”2 garlic cloves”,”1 tablespoon fresh lemon juice”,”1 tablespoon extra virgin olive oil”,”1 tablespoon water”,”1 1/3 cups croutons”,”2 heads romaine lettuce hearts, leaves separated (about 14 ounces)”,”3 boneless skinless chicken breast halves (use u003ca hrefu003d”https://www.geniuskitchen.com/recipe/lemon-grilled-chicken-breasts-317745″”u003eLemon-Grilled Chicken Breastsu003c/au003e)””
Number of Servings: grated (1 ounce)””]”
Steps: 1 (444 g)