John Myers
Caesar Salad with Chicken
The perfect caesar salad with chicken recipe with a picture and simple step-by-step instructions.
- 2 middle Romaine lettuce hearts
- 2 Anchovies (anchovies)
- 2 small Garlic cloves
- 1 Egg yolk
- 1 tbsp Mustard
- 1 tbsp Lemon juice
- 1 tsp Worchester sauce
- 60 ml Cooking oil
- Salt, pepper f.d. dressing
- 300 g Chicken breast fillet
- Salt, pepper f.d. flesh
- 3 Discs Toast
- 3 Discs Clarified butter
- 30 g Parmesan, roughly grated
- 2 tbsp Pine nuts
- Clean the romaine lettuce hearts, remove the stalk, leaf apart, wash the leaves cold and spin dry. Then cut into coarse strips and halve them once more. Keep ready.
- Chop the anchovies very finely. Skin the garlic, grate finely. Put both together with egg yolk and mustard in a narrow, tall vessel and puree them finely with a hand blender. Then add lemon juice and Worchester sauce and mix in. When you have a smooth mixture, stir in the oil in small amounts and in a thin stream with the hand blender running. This continues until the oil is used up. Then whip a little more until the dressing resembles a slightly runny, creamy mayonnaise. Hold ready
- Cut the toast slices into not too small cubes and toast them in a pan in a little clarified butter over a mild heat. Then take it off the stove immediately and have it ready. Coarsely grate the Parmesan, also have it ready.
- Wash the chicken breast fillets, dry them well, cut them into cubes about 2.5 cm, season them well with pepper and salt and also fry them all around in the clarified butter and let them take on color. Then remove the pan from the heat and let the cubes soak through the inside. That way they don’t get dry.
- Now mix the salad well with the dressing in a bowl, fold in the Parmesan and pine nuts and arrange it on 2 plates. Then spread the croutons and chicken over it and …………………. just let it taste …….
Facebook Comments