Caesar Salad With Chicken, Mustard And Shrimps
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Ingredients
- 400 g Chicken fillet
- 200 g Peeled boiled shrimp
- 1 bundle Romaine salad
- 100 g Parmesan cheese
- 200 g White bread
- 2 pieces Egg
- 150 ml Olive oil
- 1 tbsp Mustard
- 2 tsp Sugar
- Pinch Oregano
- 3 tbsp Balsamic vinegar
- Basil (taste)
- Pinch Dried thyme
- Salt (taste)
- Ground black pepper (taste)
Instructions
- Chicken fillet, making several cuts on it against the fibers, rub with salt, black pepper, grated ginger and olive oil, send to the oven preheated to 200 degrees.
- Bake in foil for about 20 minutes, then remove, open the foil, sprinkle with basil, oregano, thyme and bake for about 10 minutes. Remove the fillets from the oven and cool.
- While the chicken is baking, prepare the croutons. Heat olive oil in a frying pan while it is heating, finely chop two cloves of garlic and send to fry. Fry until the garlic has a strong flavor. Then remove the garlic from the pan with a slotted spoon.
- Cut white bread into small cubes and fry in hot garlic-olive oil until golden brown. Remove with a slotted spoon and cool.
- Dip 2 eggs in boiling water for 1-2 minutes, remove, rinse with cold water. Remove the yolks and place in a small bowl.
- Add mild mustard, balsamic vinegar, sugar to the yolks and stir thoroughly, gradually adding olive oil. You should get a sauce with a uniform texture and consistency, like sour cream of medium fat.
- Dismantle the romaine salad into leaves, wash, dry thoroughly with a towel and tear with your hands into rather large pieces. Put in a salad bowl, drizzle with sauce.
- Add chicken fillet, cut into cubes the size of large grapes, and shrimp to the salad.
- Pour sauce over everything, sprinkle with croutons and grated Parmesan, and then mix very gently with your hands so as not to crush the lettuce leaves.
