Caesar salad
Recipe Ingredients
- 1 loaf of white bread (7 oz)
- 2 eggs
- 1 big head of salad
- 3 pieces of chicken filet (10.5 oz)
- 2 oz Parmesan
- 1 garlic clove
- olive oil
Dressing:
- 2 boiled yolks
- 2 teaspoons mustard
- 1 garlic clove
- 1 teaspoon 6% vinegar
- 3.5 oz olive oil
- Juice of ½ lemon
- Salt
- Black ground pepper
Preparation
The classical Caesar salad should have anchovies. I have spent a lot of time looking for them in supermarkets, but could not find them, so I decided to add chicken filet. I liked it.
Cut the crust from the bread loaf. Cut the loaf into small pieces.
Combine 5 tablespoons of oil with 1 garlic clove squeezed through a garlic press.
Fry pieces of bread in oil with garlic until it is a golden color.
Cut the filet into small pieces.
Fry the filet in oil until read. Add salt and pepper.
Prepare the dressing. To do that, grate yolks with mustard.
Add garlic (squeezed through a garlic press), vinegar and lemon juice.
Then add oil and mix well. Add salt and pepper to taste.
Tear the salad with hands and place in a salad plate.
Then place filet and croutons (it is better to serve croutons before serving, so they will be crunchy). Add sauce.
Sprinkle grated parmesan on top. Place the salad in plates, cut the eggs into 4 pieces and place on top.
Bon appétit!
