Ingredients:

  • 1/2 cup (120g) high-quality mayonnaise
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 2 cloves garlic, finely minced
  • 1 tsp (5ml) Worcestershire sauce
  • 1/2 tsp (2g) anchovy paste
  • 1/2 tsp (2g) cracked black pepper
  • 1 lb (454g) short pasta such as rotini or fusilli
  • 2 heads Romaine hearts, chopped into 1-inch ribbons
  • 1 cup (100g) shaved Parmesan-Reggiano
  • 1.5 cups (150g) sourdough croutons
  • 2 cups (300g) grilled chicken breast, sliced into strips

Instructions:

  1. Boil the pasta. Cook the 1 lb of rotini in a large pot of salted water until it reaches a firm al dente state. Note: Overcooking here will result in a mushy salad later.
  2. Shock and drain. Drain the pasta and immediately rinse it under cold running water until the noodles are cold to the touch.
  3. Whisk the base. In a large bowl, combine the 1/2 cup mayo, 1 tsp Dijon, 2 minced garlic cloves, 1/2 tsp anchovy paste, and 1 tsp Worcestershire. Note: Mixing these first ensures the garlic is evenly distributed.
  4. Emulsify the oil. Slowly drizzle in the 1/4 cup olive oil and 2 tbsp lemon juice while whisking constantly until the sauce is velvety and thick.
  5. Season the dressing. Add the 1/2 tsp cracked black pepper and whisk again. Taste it; it should be quite salty and tart because the pasta will mellow it out.
  6. Coat the protein. Toss the 2 cups of sliced grilled chicken into the dressing. Note: This allows the meat to absorb the flavors while you prep the rest.
  7. Add the pasta. Fold in the cooled rotini, stirring until every spiral is glistening with sauce.
  8. Prep the greens. Chop the 2 heads of Romaine into 1 inch ribbons and add them to the bowl.
  9. The final toss. Add the 1 cup of shaved Parmesan and 1.5 cups of sourdough croutons, tossing gently until the ingredients are combined but the croutons haven't softened.
  10. Serve immediately. Transfer to a large chilled platter and top with an extra crack of black pepper.