Dressing:

2 large garlic cloves

3 anchovy fillets

2 teaspoons Dijon mustard

1 large pasteurized egg yolk

1/2 cup extra-virgin olive oil

1/4 cup crumbled blue cheese

1 tablespoon fresh lemon juice

1/4 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

Paste:

2 teaspoons extra-virgin olive oil

2 teaspoons Dijon mustard

1/2 teaspoon prepared chili powder

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 boneless, skinless chicken breast halves, about 6 ounces each

1/2 baguette, cut into 1/2-inch-thick slices

2 large hearts of romaine lettuce, cut into 1-inch pieces

1/2 small red onion, thinly sliced

Procedure:

1. In a food processor mince the garlic. Add the anchovies, mustard, and egg yolk and process until smooth. With the processor running, very slowly add the oil in a thin stream to emulsify the ingredients. Add the remaining dressing ingredients and pulse to combine. Refrigerate the dressing until ready to use.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. In a small bowl mix the paste ingredients and spread it all over the chicken. Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice (if flare-ups occur, move the chicken temporarily over indirect heat). Cut into bite-sized pieces.

4. Grill the baguette slices over direct medium heat until toasted, 1 to 2 minutes, turning once.

5. In a large bowl combine the lettuce, onion, and chicken. Add enough of the dressing to coat the leaves lightly (you may not need all of the dressing). Add the toasted baguette slices. Season with pepper. Toss. Serve immediately.

Makes 4 servings