Hearts Of Romaine Caesar Salad With Grilled Chicken

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1 large egg

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

2 canned anchovy fillets

2 garlic cloves

1 tablespoon fresh lemon juice

1 tablespoon extravirgin olive oil

1 tablespoon water

1 1/3 cups plain croutons

2 heads hearts of romaine lettuce, leaves separated (about 14 ounces)

3 servings Lemon-Grilled Chicken Breasts, thinly sliced

1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

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