- 2 large hearts of romaine
- 1 lemon, juiced (about 1/4 cup)
- 1 tablespoon white balsamic vinegar
- 2 teaspoons coarsely ground black pepper
- About 1 to 1 1/2 tsp. Worcestershire sauce
- 2 cloves garlic, pasted
- 4 anchovy fillets, minced, or 1 rounded tsp. anchovy paste
- 1 rounded tsp. Dijon mustard
- 1/2 cup EVOO
- 8 ounces smoked blue cheese, preferably Oscar's (oscarsadksmokehouse.com), or Maytag blue cheese, crumbled (about 1 1/2 cups)
- About 1/4 cup (a handful) freshly grated Pecorino Romano
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken thighs, diced into 1/2-inch pieces
- Salt and pepper
- 1 scant tsp. granulated garlic (a conservative 1/3 palmful)
- 1 scant tsp. dried oregano (a conservative 1/3 palmful)
- A small handful flat-leaf parsley, chopped
Rinse the romaine hearts, with core trimmed but attached, in cold water. Pat dry, then halve each romaine heart lengthwise. Transfer to plates or a serving platter.
In a medium bowl, whisk the lemon juice, vinegar, pepper, Worcestershire, garlic, anchovies and Dijon. Gradually whisk in the EVOO. Stir in half the blue cheese crumbles and all the Pecorino Romano.
In a large nonstick skillet, heat the olive oil, one turn of the pan, over medium-high. Add the chicken and season with the salt, pepper, granulated garlic and oregano. Cook, stirring occasionally, until the chicken is browned and cooked through, 5 to 8 minutes. Stir in the parsley.
Pour the dressing over the hearts of romaine; top with the chicken "croutons" and the remaining blue cheese crumbles.