INGREDIENTS
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1 pinch cold chicken breast, diced
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1 head of romaine lettuce, washed dried and cut into bite sized pieces
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8 ounces short pasta, cooked according to the package and tossed with 2 tablespoons dressing to keep it from sticking as it cools
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1/2 cup black olives
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1 plum tomato, cut into bite sized pieces
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1/2 cup roasted red peppers, cut into small strips
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FOR THE DRESSING:
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2 anchovy fillets, or 2 teaspoons anchovy paste
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1 garlic clove, grated
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1 lemon, juice and zest
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2 tablespoons red wine vinegar
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1/2 teaspoon mustard
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1 tablespoon Worcestershire sauce
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1 tablespoon sour cream
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1 teaspoon Italian seasoning
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1/2 teaspoon red pepper flakes
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Salt and black pepper, to taste
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1/4 cup pecorino Romano cheese, grated
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1/3 cup olive oil