Grilled Chicken Caesar with Anchovy Dressing

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts (2 large)
• 5 tbsp olive oil, divided
• 1/4 cup fresh lemon juice (from about 2 lemons), divided
• 1 tsp finely grated lemon zest
• 4 cloves garlic, divided
• 3/4 tsp fine sea salt, divided
• 1 tsp freshly ground black pepper, divided
• 3 oz parmesan, finely grated (about 1 cup), divided
• 5 anchovy fillets packed in olive oil Label: anchovies, olive oil, and salt
• 1/4 cup avocado-oil mayonnaise Label: avocado oil, eggs, vinegar, and salt, with no sugar or seed oils
• 2 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
• 1 tsp avocado oil, for the grates
• 2 large romaine hearts

Instructions

1. Pound and marinate: Lay the chicken between two sheets of parchment and pound the thick end with a meat mallet or a rolling pin until each breast is an even 3/4 inch thick. Whisk 2 tablespoons of the olive oil, 2 tablespoons of the lemon juice, the lemon zest, 2 of the garlic cloves, finely grated, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a shallow dish and turn the chicken in it. Cover and refrigerate for 30 minutes to 4 hours. The salt seasons the meat through, and the oil keeps it from sticking to the grill.
2. Bake the parmesan crisps: Heat the oven to 400°F (200°C) and line a sheet pan with parchment. Drop 2/3 cup of the parmesan in 12 small mounds, 2 inches apart, and flatten each into a thin round. Bake for 5 to 7 minutes, until golden all over and lacy. Let them cool on the pan for 5 minutes, since they crisp as they cool.
3. Make the dressing: Chop the anchovies and the remaining 2 garlic cloves together on a cutting board with the remaining 1/4 teaspoon of salt, then press and drag the flat of your knife over the pile until it turns into a smooth paste. The salt acts like grit and breaks them down. Scrape the paste into a bowl and whisk in the mayonnaise, Dijon, the remaining 2 tablespoons of lemon juice, and the remaining 1/2 teaspoon of pepper, then slowly whisk in the remaining 3 tablespoons of olive oil until creamy. Stir in the remaining 1/3 cup of parmesan. Taste it: it should be bold, since romaine is mild.
4. Grill the chicken: Heat a grill to medium-high, about 425°F to 450°F, and oil the grates with the avocado oil on a folded paper towel held in tongs. Lift the chicken from the marinade, letting the excess drip off, and grill for 5 to 6 minutes a side, turning once, until it is well marked and an instant-read thermometer in the thickest part reads 165°F (74°C).
5. Rest and slice: Move the chicken to a clean board and let it rest for 5 minutes, so the juices settle back into the meat, then slice it across the grain.
6. Toss and serve: Cut the romaine hearts crosswise into 1-inch ribbons and toss them in a large bowl with about two-thirds of the dressing until every leaf is coated. Divide among plates, top with the chicken, break the parmesan crisps over the top, and spoon the rest of the dressing over the chicken.