Winter Caesar's Salad with Chicken Nuggets

Ingredients for 4 servings:

• 1 small garlic clove(s)
• 1 small anchovy fillet(s) (in oil, best quality)
• 25 g Parmesan
• 125 ml oil, neutral
• 1 tsp mustard, medium hot
• 1 egg(s), size M, very fresh
• 4 tbsp milk
• 2 tbsp sour cream
• Salt
• pepper
• Sugar
• Worcestershire sauce
• 1 tbsp lemon juice
• 1 small radicchio
• 1 romaine lettuce
• 100 g lamb’s lettuce
• 1 small frisée lettuce
• 200 g grapes, blue, seedless
• 2 rolls (sesame rolls)
• 3 tbsp olive oil
• 400 g chicken breast
• Salt
• pepper
• 1 tsp sweet paprika powder
• 2 eggs, size M
• 60 g flour
• 100 g breadcrumbs
• 4 tbsp clarified butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Anne’s Cooking School

1. For the dressing, finely chop the garlic. Crush with the anchovy fillets in a mortar and pestle until a fine paste is formed. Finely grate the Parmesan cheese. 2. Place the paste, oil, and mustard in a tall, narrow mixing bowl. Add the egg. 3. Insert the hand blender, switch on the blender, and slowly pull upwards on the highest speed until everything is finely pureed and thickened. 4. Whisk in the milk and sour cream. 5. Season with salt, pepper, a pinch of sugar, a few dashes of Worcestershire sauce, and lemon juice. 6. For the salad, trim and wash all the lettuces, tear them into large pieces, and carefully spin them dry. 7. Halve the grapes. 8. Cut the bread rolls into 1cm cubes. Toss them on a baking sheet with oil. Roast in a hot oven at 230°C (210°C fan-assisted oven) for 5 minutes until golden brown. Allow to cool. 9. For the nuggets, cut the chicken into 4cm pieces. Season all over with salt, pepper, and paprika. 10. Whisk the eggs in a deep plate. Add the flour and breadcrumbs to the same deep plate. 11. First coat the chicken in the flour, then dip it in the egg and coat it in the breadcrumbs, pressing down firmly. 12. Arrange the chicken pieces on a baking sheet lined with baking paper. 13. Melt the clarified butter. Drizzle the chicken with half of the lard. Roast in a hot oven (see temperature above!) on the middle rack for 10 minutes. 14. Then turn over, drizzle with the remaining lard, and roast for another 10 minutes. 15. Drizzle the salad mix with the dressing. Serve immediately with grapes, sesame croutons, and chicken nuggets. Sprinkle with 3 tablespoons of Parmesan shavings, if desired. Tip: For the dressing, the oil, mustard, and egg should be at room temperature. Then the ingredients combine well and the mayonnaise does not curdle.