Turn ordinary romaine lettuce into a delicious meal or side with homemade croutons, a decadent dressing, roasted chicken, and lots of yummy Parmesan cheese.

PREP: 15 minutes
COOK: 10 minutes

INGREDIENTS

• 3 slices white bread, cut into 1-inch pieces
• 3 Tbsp extra-virgin olive oil
• 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese, plus 1/3 cup shaved Parmesan, for serving
• 2 cloves garlic, finely chopped
• 2 anchovy fillets (from a can or jar), finely chopped
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice (from 1 lemon)
• 2 cups chopped rotisserie chicken breast
• 2 hearts of romaine, chopped

DIRECTIONS

1. Preheat oven to 425° F. On a large rimmed baking sheet, toss together bread, oil, and 1/4 teaspoon each of salt and pepper. Spread even on sheet and bake until golden brown, about 10 minutes. Transfer croutons to a bowl and let cool completely.
2. Meanwhile, whisk together mayonnaise, grated Parmesan, garlic, anchovies, mustard, lemon juice, and other 1/4 teaspoon salt and pepper in a large bowl. Add chicken and lettuce and toss to coat.
3. Serve on four salad plates, top with croutons, shaved Parmesan and extra pepper, if desired.

YIELD: 4 servings