April 8th, 2012
Recipe by David Grenier
Photography by David Bagosy
Food styling by David Grenier
Prop styling by Felice Morsillo
Preheat barbecue to medium-high heat.
In a bowl, combine all vinaigrette ingredients except oil. Gradually add oil, whisking to emulsify. Set aside.
Grill chicken skewers, turning occasionally, about 10-12 minutes or until cooked through. Transfer to a serving plate.
While skewers are grilling, toss romaine with cup of dressing in a large salad bowl until lightly dressed, set aside. Arrange eggs, avocado, tomato and cheese on a platter and serve extra dressing on side.