Ingredients
1tbspshallots,finely chopped
2tbsplemon juice
¼tspsalt
⅛tspground black pepper
½cupmayonnaise
½cupbuttermilk
2tbspchives,chopped
4slicescrusty artisan style bread
2tbspolive oil
1garlic clove,peeled
2hearts of romaine,leaves torn in half, or any other crunchy leafy salad green
2cupsleftover chicken,shredded or sliced
2medium ripe avocadoes,sliced
1small parmesan,shaved with a vegetable peeler
Preparation
In a small mixing bowl or a jam jar, combine the shallots, lemon juice, salt, and pepper. Let stand for 5 minutes. Add the mayonnaise and buttermilk, and whisk to combine.
Add the chives. Taste and add more salt and pepper if needed.
Preheat the oven to 375 degrees F. Brush the bread slices with oil and place on a rimless baking sheet. Bake for 12 to 15 minutes until golden and crispy on the outside.
Remove from the oven and cool them on the pan. Rub the garlic clove over each slice.
Divide the romaine between 4 bowls or plates. Top each with avocado, chicken, and Parmesan. Drizzle with the dressing.
Serve with the garlic toasts.
