Chicken Ceasar Salad

Words like “epic” and “colossal” are being thrown around by the weathermen as the snowstorm approaches us.

Words like “hysteria” and “panic” are being thrown around in my head as the snowstorm approaches us.

Words like “sissy” and “wimp-o” are being thrown around by my husband’s mouth as the snowstorm approaches us.

Words like, “you’re driving me to work if you can pull me out from underneath the bed, so good luck with that.” are being thrown around by my mouth as the snowstorm approaches.

Yeah, told you!

Chicken Ceasar Salad:

For the dressing:

* 1 egg yolk

* 1 garlic clove, crushed

* 1 Tbs. anchovy paste (or 3 anchovy fillets)

* 1 tsp Dijon mustard

* ½ cup olive oil

* 1 Tbs. lemon juice

* ½ tsp Worcestershire sauce

* 1 Tbs. freshly grated parmesan cheese

For the Salad:

* 2 boneless, skinless chicken breasts

* 2 slices of whole grain bread, cut into crouton sizes

* 2 Ts. Exra virgin olive oil

* 1 garlic clove, halved

* 2 bacon slices, diced

* 1 head romaine lettuce, sliced into 2 inch ribbons

In a mini food processor, pulse the egg yolk, garlic, anchovy paste and Dijon a couple of times. With the motor running, add the oil in a thin stream and process until it thickens. Add the lemon juice, Worcestershire and parmesan. Pulse one more time. Set aside.

Heat a medium skillet over medium and add the bacon. Cook for about 6 minutes until crisp. Transfer with a slotted spoon to a paper towel-lined plate and set aside.

Back in the pan, bring the bacon fat back to a medium heat. Sprinkle the chicken with salt and pepper on both sides and place in the pan. Sear the chicken until browned on both sides and cooked through, about 12 minutes total. Set aside to rest.

In the meantime, drizzle the remaining 2 Tbs. oil over the bread and toast for about 5 minutes. Rub the garlic clove over the croutons and keep warm.

To serve, slice the chicken thinly and place over the romaine lettuce. Top with bacon crumbles, garlic croutons and drizzle with dressing.