Chicken Caesar Salad

Ingredients for 3 servings:

• 2 heads of romaine lettuce, also mixed with oak leaf lettuce or radicchio and a little arugula
• 6 slices of toast
• 2 tbsp butter
• 250 g chicken breast fillet(s)
• Pepper, mixed, freshly ground (coarse)
• Salt (Fleur de Sel)
• 100 g Parmesan, freshly sliced
• 2 cloves garlic
• 6 anchovy fillets
• 1 egg(s)
• 4 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 150 ml olive oil, good
• n. B. Balsamic vinegar, white
• salt and pepper
• Olive oil, for frying
• Cherry tomatoes
• mushrooms

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash and trim the lettuce and vegetables if necessary. Remove the crust from the white bread, cut it into bite-sized cubes and fry in butter in a pan until crispy. Season the chicken breast fillet with salt and pepper, fry in olive oil until crispy, and slice. Dressing: Blend the garlic, anchovy fillets, egg, lemon juice, and a dash of good white balsamic vinegar, Dijon mustard, and Worcestershire sauce. Add the olive oil in a thin stream, stirring constantly. Season to taste with salt and pepper. Arrange the salad on plates, garnish with cherry tomatoes, fresh mushrooms, chicken breast, and croutons, drizzle with the dressing, and sprinkle with shaved Parmesan cheese.