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Caesar salad is a classic, and ideal for summertime meals. This recipe has a new twist on the old favorite by kicking up the flavor of the grilled chicken with a rub of za'atar. And adding half moons of crisp, peppery radish.

"At the risk of being bossy, you need to accept putting the anchovies in the dressing. It isn't 'Caesar' without them. If it weirds you out to handle the little glistening ribbons, skip making the dressing and purchase a quality one. I won't tell."

Notes: Anchovies are oil-packed.


Ingredients: 4 cups torn romaine, 2 boneless chicken breasts, 2 tsp. olive oil, 2 tsp. za'atar, 1 cup sliced radishes, sea salt and cracked pepper, 1/4 cup grated Parmesan. For the dressing: 1 clove garlic, 1/2 tsp. sea salt, 1 egg yolk, juice of 1 lemon, 1/2 tsp. Dijon mustard, 1/4 cup neutral oil, 2 Tbsp. finely grated Parmesan, 2 anchovy fillets, chopped

Serves 2

1. Rub the chicken breasts on both sides with olive oil. Finely coat with salt, then rub in the za'atar. Grill until done, set aside to cool.

2. Make the dressing: mince the anchovies and garlic. Add with the egg into a bowl (or jar with a lid) and whisk to break the egg. Put the rest of the ingredients into the bowl and whisk (or shake) the devil out of it until golden and emulsified. Taste for seasoning.

3. Toss the romaine into a large bowl and pour over dressing, leaving some back. Using your hands, mix well to ensure even coating on all the lettuce.

4. Slice the chicken into bite sized pieces, slice the radishes. Tip into the romaine, add the Parmesan, and cracked pepper to taste. Toss well. Serve with extra dressing on the side.

Tip: If you pound the chicken between two pieces of plastic wrap or parchment paper before grilling, they will cook faster and more evenly. (A rolling pin or fists work well in place of a meat mallet!)


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