Chanterelle and bacon salad
2020-08-13 / test@t
Caesar salad with chicken
Who said that "Caesar" can only be eaten in a restaurant? It is easy to prepare at home. The main thing is to make a delicious dressing - it's actually homemade mayonnaise with the addition of garlic and anchovies.
Ingredients
- 2 medium chicken breast fillets
- 200 g parmesan
- 1 large head of romano lettuce
- salt, freshly ground black pepper
- 1 egg
- 1 clove of garlic
- 6-8 anchovy fillets
- 1.5 tbsp. l Dijon mustard and white wine vinegar
- 1 tsp. Worcestershire sauce, salt and white pepper
- 250 ml of refined vegetable oil
- 100 ml vegetable oil
- 1 small ciabatta
- 2 cloves of garlic, salt
STEP-BY-STEP COOKING RECIPE
Step 1
Rub the chicken fillet with salt and pepper, steam, 20 minutes. Cool and cut into thin slices.
Step 2
For dressing, break an egg into a glass hand blender, add crushed and peeled garlic, anchovies, vinegar, Dijon mustard, salt, sugar, pepper and 100 ml oil. Whisk until smooth. Add the remaining oil and whisk into a thick emulsion. Try it and season with more salt, sugar, vinegar or mustard if necessary.
Step 3
For croutons, beat the butter and garlic with a blender until smooth, salt. Place the bread into small pieces that are easy to eat. Drizzle with oil, mix well and bake at 200 ° C, about 5 minutes. The bread should not be overdried.
Step 4
For the salad, cut half the Parmesan into large petals with a vegetable peeling knife. Grate the rest of the cheese on a fine grater.
Step 5
Pull the romano leaves with your hands, removing too hard and bitter leaf bases. The pieces of leaves should be fairly large, but easy to eat.
Step 6
Combine the romano leaves with a couple of tablespoons of the sauce and grated Parmesan, and place in bowls. Place the chicken on the leaves, sprinkle with croutons and parmesan petals. Serve the rest of the sauce separately.
See more
