When Caesar Met Pancho

We had this little delight last night in an effort for a cheap, delicious dinner that is easy on the tum tum. This is one of Tony's creations, a traditional Caesar salad with a South Western twist.

Ingredients:

2 French Chicken Breasts (skin optional)
2 ears of corn
2 tomatoes, sliced
polenta croutons
1 heart of romaine lettuce, chopped
Ancho aioli

Dressing:
1/2 egg yolk
1 lemon, juiced
2 small cloves garlic, finely chopped
1 1/2 teaspoon Dijon mustard
1 Tablespoon anchovies, finely diced
1 dash Worcestershire sauce
3/4 cup olive oil
2 T canned Hatch chilies (if hatch chilies are not available to you substitute green chilies)
1 tablespoon grated Parmesan cheese
salt and pepper



Directions:

1. Sprinkle chicken breasts with salt and pepper and drizzle with oil. Sprinkle corn cobs with salt, pepper, sugar and drizzle with oil.
2. Grill chicken over high heat for 5 minutes on each side, or until cooked. Grill corn for 3 minutes on each side, until corn begins to caramelize.
3. Allow corn to cool and cut from cob. Allow chicken to rest at least 10 minutes and slice.
4. Place egg yolk, lemon juice, garlic, mustard, anchovies and Worcestershire in bowl and whisk. Slowly drizzle in olive oil until dressing has thickened. Add green chilies and cheese and season to taste.
5. Toss greens with dressing and serve with sliced tomatoes, croutons, chicken and a little extra cheese.
6. Drizzle with ancho aioli and fresh cracked pepper for garnish.
7. Serve with garlic bread.

*serves two, enjoy with a refreshing glass of Riesling.