California Caesar Salad

• Yield - 3 cups of dressing

Ingredients

• 12 each chicken breasts, boneless
• 12 cups romaine lettuce, bite size pieces
• 12 oz Caesar dressing (recipe follows)
• 3 each California avocados
• 36 croutons
• 12 oz parmesan cheese, grated

Caesar dressing

• 1 egg yolk
• 1 oz red wine vinegar
• 1 tbsp lemon juice
• 2 tbsp water
• 1 anchovy fillet each
• 1 clove garlic
• ½ cup olive oil
• 2 oz Parmesan cheese, grated
• salt and pepper to taste
• 3 drops tabasco

Directions

1. Grill chicken breasts.
2. Dress lettuce with Caesar dressing.
3. Seed, peel and slice the California avocado.
4. Place greens in the center of the plate.
5. Place avocado on top.
6. Place chicken at the base of the avocado.
7. Garnish with croutons and grated cheese.

Caesar dressing

1. Combine egg, vinegar, lemon juice, water, anchovy and garlic in blender blend on high for 30 seconds.
2. Slowly add the olive oil.
3. Remove from blender and stir in cheese.
4. Season with salt, pepper and tabasco.