Classic Caesar Salad
There is one secret for every salad. He’s in his sauce. This sauce, which I found in some Danish cookbooks many years ago, is the secret of this absolutely authentic Caesar. Recommend!
Ingredients
- 1 head Romano salad
- 2 pieces Chicken breast
- 100 g Parmesan cheese
- 250 g White bread
- 3 cloves Garlic
- 1 piece Chicken egg (large)
- 1 tsp Grainy mustard
- 150 ml Olive oil
- Salt (pinch)
- 2 tbsp White wine vinegar
- Freshly ground black pepper (as per taste)
Instructions
- Wash and dry well Romano leaves. Tear them into a salad bowl (with your hands).
- Prepare rusks of their white bread. Cut the bread into large cubes, place in a preheated pan, drizzle with olive oil, toss in a couple of crushed garlic cloves for a scent. Fry over medium heat so as not to overcook.
- Wash the chicken fillet. Dry with a paper towel. Season with spices (just enough salt and freshly ground pepper). Fry in a hot skillet until golden brown, but in no case overcook, so that the meat does not dry out. Remove from heat and cut lightly across into several pieces.
- Prepare the sauce. Beat 1 egg, 1 clove of garlic, mustard, olive oil, vinegar, salt and freshly ground pepper in a blender.
- Put the chicken on the lettuce leaves, pour over the sauce, mix the croutons and parmesan sliced into thin slices of cheese.
