Lemony Chicken Caesar Salad With Garlic-Parmesan Toasts

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
534
FAT
148%
CHOL
28%
SOD
45%

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Ingredients for 4 servings

1/2 cup extra-virgin olive oil

1/8 tsp. crushed red pepper flakes

2 tsp. Dijon mustard

1 tsp. chopped fresh thyme

1/2 baguette, cut into eight 1/2-inch-thick slices on the extreme diagonal so they’re about 6 inches long

2 Tbs. mascarpone (or cream cheese)

Kosher salt and freshly ground black pepper

1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste

1/4 cup freshly grated Parmigiano-Reggiano

2 cups thinly sliced leftover  roast chicken  

2 Tbs. extra-virgin olive oil

3/4 cup freshly grated Parmigiano-Reggiano

1 lemon

Couple dashes of Tabasco

1/4 tsp. Worcestershire sauce

1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces

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