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.