Caesar Salad With French Toast
Today I will talk about commonplace things – about a hackneyed, simple, devoid of originality dish. This is Caesar salad with French toast.
Ingredients
- 200 g Cherry tomatoes
- 200 g Iceberg lettuce
- 2 pieces Chicken fillet
- 1 l Chicken bouillon
- 3 pieces Egg
- 4 tbsp Grated Parmesan Cheese
- 4 pieces Anchovies
- 1 tbsp Capers
- 1 tbsp Lemon juice
- Ground black pepper (taste)
- 1 tsp Dijon mustard
- 100 ml Olive oil
- 4 pieces White bread
- 1/4 glass Milk
- 1/2 tsp Herb Blend
- 1 tsp Worcestershire sauce
Instructions
- Boil chicken in broth.
- Let cool, then cut into slices. Toss with Iceberg lettuce and halved cherry tomatoes.
- For dressing, combine chopped anchovies with half parmesan, capers, lemon juice, Worcestershire sauce and Dijon mustard, and pepper. Place two eggs in boiling water for one minute, then beat into a bowl and whisk until fluffy. Combine with the prepared mixture, beat again. Pour in 1/4 cup olive oil in a thin stream, stirring occasionally.
- For French toast, cut the crust off the bread. Combine a lightly beaten egg with milk and herbs, pour the mixture into a deep bowl. Put pieces of bread in it and leave for 10 minutes, turning the bread over once during this time. Heat the remaining butter in a skillet and fry the bread slices in it until golden brown.
- For serving, add the dressing to the salad, mix well. Arrange on plates. Place French toast cut into triangles on top. Sprinkle with grated Parmesan cheese.
