Hearts of Romaine Caeasr Salad with Grilled Chicken

1 lg egg
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
2 anchovy fillets (optional...ick, it's in the recipe tho. I won't use it!)
2 garlic cloves
1 tbsp lemon juice
1 tbsp EVOO
1 tbsp water
2 heads hearts of romaine lettuce, leaves separated (about 14 oz.)
1 1/2 lemon grilled chicken breasts, sliced thin (see recipe in next entry)
1/4 c grated Parmigiano-Reggiano cheese

-Place egg in a small bowl or coffee mug; cover with boiling water. Let stand 1 minute. Rinse egg with cold water; break egg into a small bowl.

-Combine pepper through garlic in a food processor or blender; process until minced. Add egg and juice; process 1 minute or until thick. Gradually add oil and water, processing until blended.

-Combine lettuce and chicken and egg mixture in a large bowl; toss gently. Sprinkle cheese over the individual helpings.

Makes 4 servings.