Recipe by Colu Henry
Start to Finish: 30 minutes
4 anchovy fillets, chopped
1 small clove garlic, finely chopped
2 tbsp. fresh lemon juice (from about 1/2 lemon)
1 egg yolk (pasteurized, if desired), at room temperature
1/2 cup grapeseed oil
1 lb. boneless, skinless chicken breasts
5 tbsp. olive oil
1 large head romaine, quartered lengthwise, or 4 romaine hearts, halved lengthwise
1/2 baguette, split and cut on a sharp angle into 1/2-inch-thick slices
1/2 cup shaved Parmesan
1. Prepare the grill for medium-high heat. In a large bowl, using a fork, mash the anchovies, garlic, and 1/2 tsp. salt into a paste. Whisk in the lemon juice and egg yolk. Gradually whisk in the grapeseed oil; season the dressing with salt and pepper.
2. Brush the chicken with 1 tbsp. olive oil; season. Grill until cooked through, about 4 minutes per side. Transfer to a cutting board; let cool. Slice crosswise into 1/2-inch strips.
3. Brush the cut sides of the romaine and the baguette slices with the remaining 4 tbsp. olive oil; season. Grill, turning occasionally, until charred in spots, 1 to 2 minutes.
4. Arrange the romaine, baguette slices, and chicken on a platter. Drizzle with one-third of the dressing; season. Top with the Parmesan. Serve with the remaining dressing.