​​​​​​​Grilled Romaine Alliyum Chicken Salad

Adapted from Florence Fabricant in the NYT


⅔ cup extra-virgin olive oil
½ cup lemon juice
1 medium shallot, minced
1 tsp dijon mustard
1 tbsp vinegar
2 tsp Saltlickers' Alliyum Seasoning or to taste
2 pounds skinless and boneless chicken breasts
¼ cup Parmigiano-Reggiano
Black pepper
2 heads romaine lettuce
4 slices whole-grain bread, without crusts
1/4 cup chopped fresh herbs like parsley, tarragon, or basil

Whisk together the first four ingredients. If you don't use much salt, try 1 tsp of the Alliyum. You can always add more when you're done. Place chicken in a bowl, pour 1/4 cup of the dressing over the chicken, cover and marinade 2 hour, turning the chicken once. If you're on the fly, you can eliminate the marinating, but it does taste better.

Oil the grill and heat grill to high. If you can leave one of the burners off, do so. Remove any wilted outer leaves from the romaine, then quarter each head vertically, and drizzle cut sides with the dressing. Grill the romaine close to the heat source, turning the leaves so they wilt a little and become lightly charred. Remove to a platter or big bowl. Toast the bread on the grill or use the recipe above for Cy Bread. Remove. Place chicken on grill at the lowest heat point, turning a few times and basting with the marinade until cooked through, about 15 minutes.

Shred romaine onto a large rimmed platter. Dice toasted bread and add it. Drizzle with about half the dressing. Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing. Add Parmigiano-Reggiano, herbs and black pepper. Taste for seasoning. Add more Alliyum if you need it. Toss and serve.