GREEN SALAD WITH PARMESAN LEMON VINAIGRETTE

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VIBES: Jessie Ware “Spotlight”
INGREDIENTS:
Salad:
  • 3 heads romaine or kale, chopped into super thin little slivers (almost shaved)
  • Grilled Chicken
Croutons:
  • A handful of roughly torn/chopped day old bread
  • 1 garlic clove, minced
  • 1 Tbsp olive oil

Dressing:

  • Juice of 1 lemon, strained
  • 1 garlic clove, chopped
  • 3 tablespoons of olive oil
  • 2/3 cup of grated fresh parmesan
  • Pinch of crushed red chili pepper flakes
DIRECTIONS:
Heat olive oil in a pan, add garlic and bread and toast until crisp.
Combine all dressing ingredients and whisk or blend. Toss the romaine with the dressing and top with chicken and croutons.

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