chicken caesar salad

• Cooked sliced chicken (8-12 oz)
• 1 clove garlic- sliced in half
• 2 eggs
• 2 Tbsp. lemon juice
• 6 Tbsp. olive oil
• 3 oil packed anchovies- dices into small pieces
• 1 tsp. Worcestershire sauce
• 1-2 heads romaine lettuce
• 1 cup croutons
• 1/2 cup Parmesan cheese-shredded

Lower the eggs into a small saucepan of boiling water and cook for 60 to 90 seconds, remove the eggs and as soon as you can handle them, crack them open and scrape out the insides. This is called a coddled egg. Beat the eggs with a fork and slowly drizzle in the lemon juice and oil, still beating. Stir in anchovies and Worcestershire sauce, mashing up anchovies. Toss lettuce, dressing and parmesan cheese together, top with croutons and chicken.