Italian Chicken And Artichoke Salad
|Salad oil/Olive oil||1 1⁄4 Cup (20 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Cooked chicken||12 Ounce|
|Canned artichoke hearts||7 Ounce, drained (1 Can)|
|Torn romaine||4 Cup (64 tbs)|
|Garlic croutons||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
To make dressing, cream together anchovies, 1 tablespoon of the oil, dry mustard, and a dash pepper.
Blend in lemon juice, Worcestershire, and remaining oil; set aside.
To coddle egg, place whole egg in small saucepan of boiling water; immediately remove from heat and let stand 1 minute.
Remove egg from water; cool slightly.
Break egg into dressing mixture.
Beat till dressing becomes creamy.
Cut chicken in julienne strips according to directions in tip box
Halve artichoke hearts.
In large salad bowl combine chicken, artichokes, romaine, Garlic Croutons, and parmesan.
Pour dressing over and toss to coat.