Serves One. This page is printer friendly.
1 Wolferman’s 1910 Original Recipe Signature English Muffin
1 tsp. red wine vinegar
½ tsp. dry Dijon-style mustard
1 egg yolk
1 Tbsp. olive oil
1 tsp. fresh lemon juice
Black pepper, freshly ground
1 Tbsp. Parmesan cheese, freshly grated
1 heart of Romaine lettuce
1 grilled or roasted chicken breast, shredded
Slice muffin in half; carefully scoop center from each half, leaving outside intact; toast. Combine vinegar, mustard and egg yolk in bowl; stir until smooth. Whisk in olive oil; season with lemon juice, salt and pepper; stir in Parmesan. Add Romaine to bowl, toss well. To serve, place muffin halves on plate; arrange Romaine on both halves; top with chicken; dust plate with chopped parsley.