Caesar Style Salad

Ingredients for 2 servings:

• 4 tbsp whipped cream
• 1 tbsp Worcestershire sauce
• 1 tsp mustard
• 5 tbsp rapeseed oil
• 3 tbsp vinegar
• e.g. salt and pepper
• garlic powder
• 2 tbsp hard cheese (Grana Padano), grated
• 400 g chicken strips
• ½ iceberg lettuce
• 2 spring onions
• 3 slices of toast
• e.g. Parmesan, grated
• n. B. Chicken seasoning
• garlic powder
• Salt
• 2 tbsp margarine for frying the bread cubes
• 2 tbsp oil for frying the meat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

without anchovies and egg, with iceberg lettuce

Wash and chop half of the iceberg lettuce. Slice the spring onions into rings. Place both in a large bowl. In a container—I use a shaker—put the cream, Worcestershire sauce, mustard, oil, and vinegar together and season with salt, pepper, and garlic. Mix the dressing well. Add the grated Grana Padano and mix well again. Set the finished salad dressing aside. Dice the toast and fry in margarine over medium heat for about 4 minutes, until browned and crispy. Season the bread cubes with garlic powder and salt and place in a bowl. Fry the chicken strips in oil over medium heat until crispy and season with chicken seasoning. Pour the dressing over the salad and toss to combine. Divide the salad among plates, top with some of the chicken, sprinkle with toast cubes, and top with shaved Parmesan cheese, if desired.