For the dressing: Combine the egg
yolks, mustard, lemon juice
, Worcestershire sauce
, garlic, anchovy paste and some salt and pepper in a food processor
. With the processor running, slowly add the oil until the dressing is thick and creamy.
For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat.
Sprinkle the chicken with salt and pepper and dust
with the paprika. Brown the chicken on the grill pan
on both sides, then transfer the chicken to a baking sheet. Roast
in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips.
Heat a nonstick skillet over medium-low heat. Combine the Parmesan
and Romano cheese
in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt
, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel.
Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.
To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle
with the dressing
with the cheese crisps.