ANOTHER BALMY NIGHT ~ MEDITERRANEAN GRILLED CHICKEN CAESAR SALAD with PUMPERNICKEL CROUTONS

ANOTHER 80-DEGREE DAY!

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GARDENING NOTE: NOW is the time! (if you haven't already)

The grass is sufficiently dry. Grab your rake and remove winter protection and debris from garden and lawn. Cut back winter interest like grasses and dead perennial skeletons. Dream of greeting last autumn bulb faces now peeking through the earth.

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~ Today's spring faces

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MEDITERRANEAN GRILLED CHICKEN CAESAR SALAD

~ Tuck this easy grilled chicken recipe away. Spring, summer, autumn and winter ~ it is very versatile for sandwiches, salad, atop pasta or showcased alone with rice, orzo, etc.

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Marinade:

juice of 1-2 lemons (depending on size) and zest

1/2 cup soy sauce

1/2 cup extra-virgin olive oil

1 Tbsp. dried oregano

1 tsp. garlic powder

1 tsp. coarse ground black pepper

12 halves boneless chicken breasts

Combine marinade ingredients and pour over chicken (the longer the better). Before grilling, bring to room temperature. Place chicken on grill and cook 7 minutes. Flip, baste with marinade and cook an additional 7-10 minutes, depending on thickness. Bring remaining marinade to boil and simmer 5 minutes. Spoon over cooked chicken. Let rest for 5 minutes before serving. (For an earthy flavor, grill over soaked mesquite chips).

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CAESAR VINAIGRETTE

12 Tbsp. extra-virgin olive oil

4 cloves minced garlic

juice of 1 lemon & zest

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1 tin drained anchovy fillets

freshly ground pepper

Combine all ingredients (but olive oil) in blender. Gradually add olive oil and process until creamy.

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Assemble:

Crisp romaine

Chunk of PARMIGIANA REGGIANO

Pumpernickel croutons

Toss crisped bite-sized torn pieces of Romaine with a light coat of dressing.

Slice chicken diagonally in bite-sized pieces. Arrange salad in large chilled bowl surrounded by chicken. Top generously with freshly grated cheese and croutons.

PUMPERNICKEL CROUTONS

Preheat oven to 400-degrees. Toss 2 cups (1/2-inch cubes) pumpernickel bread with 2-3 Tbsp. extra-virgin olive oil. Sprinkle heavily with cracked pepper. Spread on baking sheet and bake 10-15 minutes until crisp, stirring often.