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Caesar salad

    

Caesar salad was created in 1924 by Italian chef Caesar Cardini at his restaurant in Tichuane, Mexico. It was created directly in the show for his client. At that time it was served withou anchovies.

Cook

No. of servings

2

Ready in

40 min.

Difficulty

medium

 

Categories:   

 

Dijon mustard1tsp1teaspoon
anchovies1oz30grams
capers2tsp2teaspoon
chicken breasts10.5oz300grams
chicken egg3pcs3pieces
garlic11
ground black pepper0.5tsp½teaspoon
lemon-juice3tbsp3tablespoon
olive oil10tbsp1.5decilitre
parmesan1tbsp1tablespoon
parmesan0.25oz10grams
romaine lettuce7oz200grams
salt0ozgram
white roll2pcs2pieces
worcestershire sauce1tsp1teaspoon

1. 

white roll 2 pcs

Cut the rolls into squares, sprinkle with oil, stir and bake it for 15 min until golden

2. Dressing

chicken egg 1 pc

Put the egg carefully in a boiling water, slowly, in order to not crack it. Cook for 45 seconds and remove it.

3. 

worcestershire sauce 1 tsp  lemon-juice 3 tbsp  garlic 1  salt  ground black pepper 0.5 tsp  anchovies 1 oz (30 g)  capers 1 tsp  Dijon mustard 1 tsp

Put slightly pre-cooked egg to the blender, add worchester sauce, the juice from one lemon, garlic clove, salt, pepper, anchovies, capers and a teaspoon of mustard.

4. 

parmesan 1 tbsp  olive oil 10 tbsp (150 ml)

Add the grated parmesan and gradually pour the oil under continuous mixing.

5. 

chicken breasts 10.5 oz (300 g)

Grill chicken breast for 3 minutes from both sides.

6. Serving

capers 1 tsp  chicken egg 2 pcs  parmesan 0.25 oz (10 g)  romaine lettuce 7 oz (200 g)

Pick your salad leaves and toss them with dressing. Pour croutons, chicken, egg and capers on the top. Sprinkle with grated Parmesan.

Serving

Bon appetit!

 

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