Delicious Caesar Salad
What could be more boring than monotony in cooking? Famous Caesar salad I wouldn't last three servings without getting tired of its ingenious simplicity. But no one will blame you if you add a little color and flavor to the Caesar salad.
To make a Caesar salad, keep the basic ingredients – romaine lettuce, parmesan cheese, croutons, garlic and anchovy flavor. Adding chicken to a Caesar salad will significantly increase its nutritional value. To prevent dry chicken from ruining the salad, choose fattier parts and marinate the fillets beforehand. Juicy chicken will add flavor to crispy but bland romaine lettuce. If you can’t find anchovies, substitute Worcestershire sauce.
Ingredients for Caesar Salad with Chicken:
• 800 g chicken fillet, washed, dried
• 5 g fresh thyme
• 2 g turmeric
• 2 g curry
• 250 ml natural yoghurt with calcium
• 3 eggs, rinse in hot water or scald in boiling water
• 3 cloves of garlic
• 100 ml sunflower oil
• 50 ml rapeseed oil
• 80 ml dry white wine
• 20 g anchovy fillets, finely chopped
• 20 g parsley
• 80 g Parmesan cheese
• 2 Romaine or Iceberg lettuce
• 250g cherry tomatoes, halved
• salt
• white pepper
• ½ lemon
• teaspoon Dijon mustard
How to make Caesar salad with chicken:
1. Marinade: Pour 250 ml of yoghurt into a bowl, add 2 g of curry and 2 g of turmeric. Finely chop a clove of garlic, sprinkle with a little salt and rub into the chicken with a knife, add yoghurt with spices. Add a small amount of salt, ground white pepper and a little rapeseed oil. Add a small amount of chopped thyme and mix.
2. Wash the chicken breasts, pat dry, trim off the fat, then dip them in the marinade, cover the bowl with foil and leave in the refrigerator for 10-15 minutes.
3. Place baking paper on a baking tray, pour a little rapeseed oil, put the chicken breasts on top, pour the rest of the marinade over them. Put in the oven for 25 minutes.
4. Chicken Caesar Salad Dressing: 2 cloves of garlic, finely chop and mix with chopped anchovy fillet, put the mixture in a clean bowl, add a small teaspoon of mustard and the juice of half a lemon. Wash the eggs in warm water, separate the yolks and add them to the bowl. Mix all the ingredients, adding sunflower oil. Then add the prepared portion of wine, stir and pour in sunflower oil. Mix. Leave the sauce in the refrigerator.
5. Grate a small amount of Parmesan cheese on a fine grater. Add pepper to taste. Add the grated cheese to the sauce, mix thoroughly. Add the remaining wine and very finely chopped parsley (a small amount of whole parsley is left for decoration).
6. Remove the chicken from the oven. Tear the washed romaine lettuce leaves into smaller pieces and place in a bowl, pour in the sauce and mix gently.
7. Transfer the salad leaves with the dressing to a platter or plates. Thinly slice a few slices of Parmesan and place them on the salad. Add the halved cherry tomatoes, garnish with parsley leaves. Cut the chicken fillet into wedges and place on the salad.
8. Caesar salad with chicken can be served with croutons.
