Cesar salad:
1 anchovy filet
1 egg yolk
4 garlic cloves
2 tsp salt
1 tsp pepper
1/3 cup vegetable oil
juice of 1 1/2 lemon
2 romaine heads

Blackened chicken:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
2 chicken breasts

Ok, don’t get scared! That blackening recipe is great for everything too! Just use what you need and keep the rest for later usage!

To make the dressing, in a blender put the anchovy fillet, 1 egg yolk, 4 garlic cloves, salt, and pepper and puree until smooth. While the blender is still on, add the vegetable oil in a slow stream. That’s it!! You can keep this until you need it or do it right away! For the blackened chicken, heat a skillet on medium high heat and drizzle a little oil in the pan. When hot, put the chicken on and cook for about 2-4 minutes on each side until done. To get everything together, cut up the romaine lettuce and put in a bowl and toss with dressing. Add the chicken and serve! To give it an extra kick squeeze a little lemon over the top. Enjoy!