1 head Romaine lettuce, washed, spun dry, and torn
1 large garlic clove (or 2 smaller), pressed
1/2 c. plain yogurt or mayonnaise
1-2 Tbs. lemon juice
1-2 tsp. Dijon mustard
1-2 tsp. anchovy paste
1/2 t. Worcestershire sauce
1/3 c. freshly grated Parmesan or Pecorino Romano
about 1/4 c. extra virgin olive oil
freshly ground pepper to taste
about 1 cup shredded chicken leftover from a roast (you can use other shredded chicken, but the bits from a roasted bird always taste the best)
Combine garlic, yogurt (or mayo), lemon juice, mustard, anchovy paste, Worcestershire sauce, and grated cheese in a small bowl. Slowly whisk in the oil, adding as much as you need to get a creamy but slightly runny consistency. Add pepper. Just before serving, toss lettuce with chicken and dressing.
You can add croutons if you like (or make your own), but my family is not fond of them. We prefer to serve this with a fresh loaf of olive bread. A bowl of fresh berries makes the perfect dessert for this simple, no-cook summer meal.