Chicken Caesar Salad Croutons and Creamy Caesar Dressing

Ingredients

• 1 head romaine lettuce hearts, chopped
• 1 rotisserie chicken breast meat, chopped (or two boneless, skinless breasts, baked)
• For the dressing:
• 1 cup greek style plain yogurt
• ¼ cup mayonnaise
• ½ lemon, juiced (about 1 tablespoon)
• 2 cloves garlic, minced
• 6 fillets of anchovy (about ½ of a 2 ounce tin) plus two fillets for garnish
• 1 teaspoon dijon mustard
• ½ teaspoon worcestershire sauce
• A dash of tabasco sauce (or other hot sauce – i used about 4 shakes)
• A pinch of herbes de provence
• Coarse ground black pepper, to taste*
• For the croutons:
• 2 cups fresh french bread, cubed (i used the remnants of a mini boule)
• 2 tablespoons butter, melted
• 2 tablespoons chicken stock**
• A pinch of rosemary, crushed (or minced finely, if fresh)
• 1 clove garlic, minced and crushed
• For salad garnish:
• 1 ounce (about) parmesan cheese, shaved or coarsely grated

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