After-Work Caesar Salad

Name: After-Work Caesar Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 discs Toast; 3 TABLESPOONS + 150 ml mild olive oil; 400 g Chicken filet; 1 small romaine lettuce; 3 Anchovy fillets (glass); 1 fresh egg (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 TEASPOON Lemon juice; 1 Onion; 2 Garlic cloves; 50 g Parmesan (piece)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 discs Toast
3 TABLESPOONS + 150 ml mild olive oil
400 g Chicken filet
1 small romaine lettuce
3 Anchovy fillets (glass)
1 fresh egg (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 TEASPOON Lemon juice
1 Onion
2 Garlic cloves
50 g Parmesan (piece)

Directions

1
Dice the toast. Sauté in 2 tablespoons of oil, remove. Wash meat, dab dry. Fry in 1 tablespoon of oil for about 12 minutes. Clean, wash and cut the salad into strips.
2
Mix anchovies, egg, 1 pinch of salt, pepper, mustard and lemon juice (all at room temperature!) with a hand blender. Mix in 150 ml oil, dilute with water if necessary. Peel, chop and stir in onion and garlic.
3
Slice the parmesan, stir in half. Mix with salad. Cut the meat open. Add to salad with croutons and the rest cheese.