Chef Ferraro: Chicken Paillard with Grilled Asparagus and Romaine, Drizzle of Caesar Vinaigrette


1 (12 ounce) chicken breast (butterflied and pounded thinly)
1 clove garlic (minced)
shallot (thinly sliced)
shallot (chopped)
1 head romaine lettuce
4 asparagus
1 anchovy
1 tablespoon extra virgin olive oil
1 teaspoon dijion mustard
teaspoon sherry vinegar
lemon (juiced)
1 teaspoon parmesan
1 sprig fresh rosemary (chop leaves)
1 sprig fresh thyme (chop leaves)
1 teaspoon 1 tablespoon water
Non‐stick spray
Salt and pepper


1. Start by spraying chicken with non‐stick spray and then rub with sliced shallot, chopped herbs, salt and pepper.

2. Grill chicken breast on high heat for 4 minutes on each side.

3. In a blender, combine chopped shallot, 1 teaspoon garlic, dijion mustard, lemon juice, sherry vinegar and anchovy until its a smooth paste.

4. Place into a bowl; whisk in 1 tablespoon extra virgin olive oil, parmesan cheese, 1 teaspoon 1 tablespoon of water to achieve a light consistency and finish with fresh cracked pepper.

5. Drizzle romaine and asparagus with tablespoon olive oil, salt and pepper.

6. Grill one side of romaine for 1 minutes to achieve a nice char then remove and grill asparagus for 4 minutes; set them aside.

7. Assemble dish with chicken breast topped with the grilled vegetables and drizzled Caesar vinaigrette.