If you need a great tandem for your grilled entree serving, this recipe would be more than satisfying.

INGREDIENTS

* 1 egg
* 1/3 cup chicken broth
* 2 anchovy fillets or 1 teaspoon anchovy paste
* 3 tablespoons olive oil
* 1 teaspoon finely shredded lemon peel
* 2 tablespoons lemon juice
* 1 teaspoon Dijon-style mustard
* 1/4 teaspoon white wine Worcestershire sauce
* 1 clove garlic, halved
* 10 cups torn romaine
* 6 cherry tomatoes, halved
* 1 cup croutons
* 1/4 cup grated Parmesan cheese
* Whole black peppercorns

• Prepare the dressing in a blender, combining egg with chicken broth, anchovy fillets or anchovy paste, olive oil, lemon peel, lemon juice, mustard and Worcestershire sauce. Process until smooth then transfer the mixture into a small saucepan.
• Set the dressing over low heat and cook for about 10 minutes or until thick. Do not boil. Once done, place the dressing in a small bowl and use plastic wrap to cover. Refrigerate for at least 2 hours.
• For serving, cut garlic and rub it inside a wooden salad bowl then discard the used garlic. Place the romaine, cherry tomatoes, croutons and Parmesan cheese into the bowl and pour it with dressing. Toss lightly until coated and serve over individual salad plated. Top with freshly ground peppercorns.
• Makes 6 servings.