Caesar Salad

Ingredients for 3 servings:

• 1 iceberg lettuce
• 500 g chicken breast
• 10 anchovy fillets
• 10 tbsp olive oil
• 4 cloves garlic
• 100 g Parmesan
• 50 g butter
• 250 g mayonnaise
• 2 tbsp lemon juice
• 4 slices of toast
• some parsley
• some thyme
• some rosemary
• 60 g walnuts
• 60 g blue cheese
• 12 cherry tomatoes
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat oven to 180 degrees top/bottom heat. Rub the chicken breast with salt, pepper, and 2 tablespoons of olive oil. Brown in a hot pan for 2 minutes on each side. In a separate bowl, add the thyme, rosemary, and 2 whole garlic cloves, place the chicken breasts on top, and finish cooking in the oven for 20-25 minutes. For the dressing, puree 1 garlic clove, 5 tablespoons of olive oil, and the anchovy fillets. In a bowl, mix the mayonnaise with the anchovy mixture, add the lemon juice, 50g of Parmesan cheese, and add the finely chopped parsley. Set aside. For the croutons, cut the bread into cubes and drizzle with 1-2 tablespoons of olive oil. Brown the croutons in a hot pan. Finally, add 2 tablespoons of butter and wait until the toast has absorbed the butter. Set aside. Cut the iceberg lettuce into relatively large pieces and toss with 5-6 tablespoons of the dressing. Place on a plate. Add the cherry tomatoes, walnuts, blue cheese, and croutons, and drizzle with another 3 tablespoons of the dressing. Remove the meat from the oven, cut into nice, diagonal slices, and arrange on top. Grate the remaining Parmesan cheese over the top and add another 3 tablespoons of the dressing. Note: Add only a little salt to the chicken breast. The Parmesan cheese and anchovies make the recipe salty enough! Approx. 1200 kcal per serving.