15 to 20 thin slices of a baguette, about 1/2 baguette
2 large hearts of romaine lettuce, cut into 1 inch pieces
1/2 red onion, thinly sliced
2 large garlic cloves
3 anchovy filets
1 large pasteurized egg yolk
1/4 cup crumbled blue cheese
1 tbsp. fresh lemon juice
1/4 tsp. Worcestershire sauce
To make the dressing: 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 dressing until ready to use.
To make the paste: In a small bowl, mix the past ingredients, including salt and pepper to taste, and spread it all over the chicken. Grill the chicken over direct medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once (if flare ups occur, move the chicken temporarily over indirect medium hear). Remove the wing drumette from the chicken and cut into bite size pieces.
Grill the baguette slices over direct medium heat until toasted, 1 to 2 minutes, turning once.
In a large bowl, combine the lettuce, onion, and chicken. Add enough of the dressing to lightly coat the leaves (you may not need all of it) and toss. Add the toasted baguette slices. Season with pepper to taste. Toss again. Serve immediately.