Rating: 2.5 stars
152 Ratings
  • 5 star values: 28
  • 4 star values: 24
  • 3 star values: 23
  • 2 star values: 32
  • 1 star values: 45

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Credit: Marcus Nilsson

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium-high. Place 1 teaspoon oil and all but 2 cloves of the garlic on a piece of heavy-duty foil and close to form a pouch.

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  • Grill the pouch, shaking occasionally, until the garlic is soft, 12 minutes.

  • Meanwhile, rub the chicken with 1 teaspoon oil and season with ¼ teaspoon each salt and pepper. Grill until cooked through, 5 to 6 minutes per side.

  • Grill the bread for 1 minute per side.

  • Peel and finely chop the 2 raw garlic cloves. Add to a large bowl with the anchovies, lemon juice, mustard, Worcestershire sauce, and remaining oil. Toss with the lettuce.

  • Serve the lettuce with the chicken and Parmesan. Squeeze the grilled garlic cloves from their skins and serve with the toasts.

Nutrition Facts

481 calories; fat 20g; saturated fat 5g; cholesterol 123mg; sodium 1624mg; protein 52g; carbohydrates 23g; fiber 2g.
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