Sous vide chicken; Grilled Caesar salad

Cook's Illustrated had a decent sounding Grilled Caesar salad recipe, and it turned out really good. I'd do it again, for sure.

And then I decided to add sous vide chicken breast, which I had not tried before. Turned out really nice.

Chicken: Put some olive oil, S&P, fresh thyme, and basil in a zipper freezer bag at 146 degrees for a couple hours (many recipes are okay with less temp and time; I like my chicken for sure not killing me). I dried the breasts, then grilled them for about 2 minute per side, but the grilling was not necessary.



For the salad:

Dressing:
1 tablespoon lemon juice
1 garlic clove, minced
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 anchovy fillets, rinsed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil

Salad:
One 12-inch baguette, cut on bias into 5-inch-long, 1/2-inch-thick slices
3 tablespoons extra-virgin olive oil
3 romaine lettuce hearts (18 ounces), halved lengthwise
(another) 1/4 cup grated Parmesan cheese

Directions

For the Dressing: Combine lemon juice and garlic in bowl and let stand for 10 minutes. (This really works; cuts down on indigestion from raw garlic).

Process mayonnaise, Parmesan, vinegar, Worcestershire, mustard, anchovies, salt, pepper and lemon-garlic mixture in blender for about 30 seconds. With blender running, slowly add oil. Reserve 6 tablespoons dressing for brushing romaine.

Turn all gas grill burners to high: heat about 15 minutes.

Clean and oil cooking grate. Brush bread with oil and grill uncovered, until browned, about 1 minute per side. Transfer to platter.

Brush cut sides of romaine lightly with dressing; place half of romaine, cut side down. Grill, uncovered, until lightly charred, 1 to 2 minutes. Move to platter with bread. Repeat with any other halves or romaine. Drizzle romaine with remaining dressing. Sprinkle with Parmesan. Serve.