No Champagne vinegar? Use white balsamic vinegar as a fine substitute. If you have leftover cooked chicken, use that. A 1½-pound rotisserie chicken works well.
Start to finish: 15 minutes
10-ounce package fresh cheese tortellini
2-ounce tin oil-packed anchovy fillets, drained
3 cloves garlic
3 tablespoons Dijon mustard
¼ cup Champagne vinegar
1 large egg
1 cup canola or olive oil
Ground black pepper
1 ounce Parmesan cheese, finely chopped
3 cups cooked and cooled chicken meat, torn into bite-size chunks
3 heads romaine lettuce, roughly chopped
Heat a large skillet over medium-high. Spritz with cooking spray, then add the tortellini. Saute the tortellini for 6 minutes, or until lightly browned and slightly crisped. Transfer to a plate to cool.
Meanwhile, in a blender combine the anchovies, garlic, mustard, vinegar and egg. Puree until smooth. With the blender on low speed, drizzle in the oil. Add the cheese and puree until smooth. Season with pepper, then set aside.
In a large bowl, toss the chicken and romaine. Drizzle about half the dressing over the salad, then use your hands to toss until well coated. Add the tortellini and drizzle additional dressing, tossing again. You may not need all of the dressing. Serve immediately.
Nutrition information per serving (values are rounded to the nearest whole number): 980 calories; 620 calories from fat (63 percent of total calories); 70 g fat (13 g saturated; 0 g trans fats); 170 mg cholesterol; 42 g carbohydrate; 46 g protein; 3 g fiber; 1,350 mg sodium.