Roast chicken

2 heads Organic romaine lettuce

Sourdough bread or gluten free bread like Bread Srsly 

6 Tbsp avocado oil, plus more for croutons

2 Tbsp olive oil

2 Tbsp vinegar

2 Tbsp lemon juice

1 small tin anchovies

Pinch: pepper, dry mustard, terragon

Dash: tabasco, Worcestershire sauce

salt and pepper

1 tsp parsley

2 cloves garlic

1 raw pastured egg

Roast chicken. Shred lettuce into a bowl. Make croutons by cutting up a couple pieces of bread and placing on a greased cookie sheet. Drizzle with avocado oil and sprinkle with garlic powder, salt and pepper. Bake for 5-10 minutes at 375-400 degrees.

Put avocado oil, olive oil, lemon juice, vinegar, pepper, dry musturd, tarragon, tabasco, Worcestershire sauce, raw egg, parsley, garlic cloves and anchovies in a blender and blend for 30 seconds.

Dress salad, add chicken and sprinkle with cheese and croutons.


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