"Caesar" with chicken and croutons

"Caesar" with chicken and croutons

Ingredients

• 1/2 loaf (200g), preferably a baguette
• 300 g chicken fillet (one breast fillet),
• 1 large bunch of lettuce
• 50 g parmesan,
• 1 garlic clove
• 1 tomato (optional)
• 100 ml olive oil,
• salt, pepper mixture
• 5 black peppercorns,
• 1/2 garlic clove,
• a pinch of salt,
• 1 tablespoon Worcestershire sauce
• 3 egg yolks,
• 75 ml olive oil
• juice of 1/4 lemon,
• some Dijon mustard

Directions

1. Rub the chicken breasts with salt and a mixture of different peppers. Cover with clingfilm and marinate in the fridge for a few hours.
2. Heat 100 ml of olive oil in a frying pan. We throw in a crushed or chopped clove (or two) of garlic and fry until barely golden. Remove the garlic and discard. If garlic is overexposed in oil, an unpleasant odor will appear.
3. Dried loaf or wheat baguette cut into small cubes. If not laziness, then you can pre-cut the crust.
4. Fry the slices of loaf in oil with garlic until golden brown. Garlic croutons and a special dressing are what makes this appetizer a Caesar salad.
5. Fry the chicken fillet in a hot pan until cooked through, about 3-5 minutes on each side. You can fry both halves of the breast, and cut the chicken into thin strips. Do not cover the chicken with a lid, otherwise it will give juice and the breasts will not be as tender as we need.
6. Caesar Salad Sauce:
7. Of all the recipes for sauces, I liked the classic one more. The classic Caesar sauce contains Worcestershire sauce, but you can replace it with anchovy with sugar and lemon. In a mortar, grind the fillet of one anchovy, a garlic clove, a few peas of black pepper, half a teaspoon of sugar and a pinch of salt.
8. Add three egg yolks there and mix. We drip olive oil. Whisk the sauce. We continue to add oil drop by drop and beat it with a fork into an emulsion. Drip the oil carefully, an extra movement - and the sauce will delaminate. Three yolks will need about 75 ml of oil. Add the juice of half a lemon and Dijon mustard to taste. Let's mix.
9. Looks like mayonnaise, but not mayonnaise. It tastes more like aioli, only with anchovy and not as garlicky.
10. If you use Worcestershire sauce, you need 1 tablespoon, do not put sugar, and reduce the amount of lemon juice to 1/4 lemon, Worcester sauce is, in general, fish with sugar and acid (vinegar).
11. Putting Caesar together:
12. Rub the salad bowl with garlic. We tear the lettuce leaves with our hands not finely, put them on a dish. Drizzle with sauce, sprinkle with parmesan.
13. Put the chicken fillet cut into cubes or cubes on the salad, sprinkle with sauce again.
14. Lay out the crackers. Drizzle with sauce, sprinkle with grated parmesan, and you can immediately serve the salad to the table.
15. It will turn out even tastier if you add a little pulp of fresh tomato, cut into cubes, to the salad. But if fresh tomatoes are out of season, it is better to refrain from using them in a salad.
16. I also offer you two more Caesar salad dressings to choose from:
17. Mustard mayonnaise for Caesar:
18. Grind the yolks (safer - boiled eggs, with raw ones there is a possibility of getting sick with salmonellosis) with mustard. Add garlic squeezed through a garlic press, vinegar, lemon juice, olive oil drop by drop. Mix well, salt and pepper to taste.
19. And the second filling option:
20. 50 g of sour cream, finely chopped garlic (4 cloves), 0.5 teaspoon of mustard - beat with a mixer until smooth.