- ½ COBS Bread Pane di Casa Loaf
- 1 head of romaine lettuce or 2 romaine lettuce hearts
- 1 garlic clove
- 1 Tbsp olive oil
- 400g boneless and skinless chicken breasts
- 8 slices prosciutto
- 4 eggs
- 1 Tbsp lemon juice
- 1 tsp white wine vinegar
- salt and pepper
- ½ cup grapeseed oil
- 8 anchovies
- freshly shaved parmesan cheese
Wash and dry lettuce leaves.
Slice Pane di Casa loaf, rub with garlic clove, brush with olive oil and grill until crisp and golden. Set aside.
Grill chicken for a few minutes either side until cooked through. Set aside. Grill prosciutto until crisp. Bring a small saucepan of water to boil, add 3 eggs and cook for 11 1/2 minutes. Remove, cool and peel.
Make dressing by combining 1 egg with lemon juice, vinegar, salt and pepper. Slowly whisk in grapeseed oil until smooth and thickened. Place all the ingredients in a large serving bowl and serve with salad dressing.