Quick Chicken, Leftovers: Chicken with Sesame Caesar Salad

Copyright 1999, Ming Tsai, All Rights Reserved

Ingredients:

2 cooked chicken paillards, chilled and cut into 1/4-inch slices (pan seared)
2 egg yolks
2 anchovy fillets
2 cloves garlic
1 tablespoon pommery mustard
1 cup canola oil plus 1/2 tablespoon sesame oil, mix together
Juice of 1 lemon
1/3 cup shaved reggiano Parmesan
Salt and black pepper to taste
2 heads baby romaine, prepped into whole, washed leaves
1 tablespoon toasted sesame seeds

Instructions:

1. In a food processor, add yolks, anchovies, garlic and mustard.
   
2. Mix and when well incorporated, slowly drizzle in oil to emulsify.
   
3. Add juice, cheese and mix well. Check for seasoning and adjust.
   
4. Toss dressing with romaine leaves and chicken strips.

To plate: On an oval plate, lay out salad topped with the chicken. Garnish with sesame seeds.