I found this recipe at Cafe Fernando and it looks terrific. This is my kind of salad. I can’t wait to try it out!


*Brine Chicken 1/2 hour before: For two chicken breasts, use 2 tablespoons of kosher salt and 2 tablespoons of sugar dissolved in a quart of cold water. Place them in a large pot, cover and store in the refrigerator for 30 minutes (not longer).


  • 2 chicken breasts (approximately 1 pound), brined (explained above)
  • 6 romaine hearts, washed and thoroughly dried
  • 2 slices organic rye bread
  • 3 garlic cloves, divided
  • 3 oz Parmesan cheese, grated
  • 1/4 cup + 2 tbsp extra virgin olive oil, divided
  • 1 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1 + 1/2 tsp Worcestershire sauce
  • 3 tbsp buttermilk
  • salt and pepper


  1. To prepare the croutons, preheat your broiler. Cut each slice into small cubes, place on a baking sheet and broil until golden. Mash a clove of garlic with some salt to a smooth paste. Place into a frying pan together with a tablespoon of olive oil and heat just to warm. Toss with croutons and set aside.
  2. Place the remaining 2 garlic cloves, mustard, buttermilk, Worcestershire sauce and lemon juice in a blender and puree until smooth.
  3. While the blender is working, drizzle ¼ cup of olive oil from the feeding tube.
  4. Add the grated Parmesan cheese and puree until thoroughly combined.
  5. Add salt and pepper to taste. Set aside.
  6. Drain the brined chicken breasts and pat dry with a paper towel. Transfer to a bowl and rub with a tablespoon of olive oil and salt & pepper.
  7. Heat a frying pan (preferably cast iron) over medium-high heat. Add the chicken and cook for 8-10 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain..
  8. Toss the romaine hearts with the Caesar dressing and arrange on your serving plates.
  9. Top with chicken pieces and croutons and serve warm.