Asian Caesar Salad

Name: Asian Caesar Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Chicken filet; 7-10 Tbsp Salt; 2 TABLESPOONS Sunflower oil; 60 g Baguette bread; 1 Garlic clove; 6 TABLESPOONS Sesame Oil; 1 Organic Lime; 15 g fresh ginger; 3 TABLESPOONS Salad cream (36 % fat); 2 TABLESPOONS Teriyaki sauce; 1-2 TEASPOONS fermented fish sauce; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 300 g Rocket salad; 1 pot Coriander; 50 g salted roasted peanuts; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Chicken filet
7-10 Tbsp Salt
2 TABLESPOONS Sunflower oil
60 g Baguette bread
1 Garlic clove
6 TABLESPOONS Sesame Oil
1 Organic Lime
15 g fresh ginger
3 TABLESPOONS Salad cream (36 % fat)
2 TABLESPOONS Teriyaki sauce
1-2 TEASPOONS fermented fish sauce
7-10 Tbsp Pepper
1 TEASPOON Sugar
300 g Rocket salad
1 pot Coriander
50 g salted roasted peanuts
baking paper

Directions

1
Wash the meat, dab dry and season with salt. Heat 2 tablespoons of oil in a frying pan. Braise the meat for about 10 minutes while turning.
2
Cut the bread into thin slices. Peel garlic and chop finely. Mix half the garlic and 4 tbsp. sesame oil. Spread the bread flat on a baking tray lined with baking paper. Sprinkle with sesame and garlic oil. Roast in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 5-8 minutes.
3
For the sauce, wash lime hot, grate dry, grate peel thinly, halve fruit and squeeze juice. Peel ginger and grate finely. Mix salad cream, 2 tablespoons sesame oil, teriyaki sauce, fish sauce, lime juice and zest, ginger. Season to taste with salt, pepper and sugar.
4
Clean, wash, shake dry and cut the salad into strips. Wash coriander, shake dry and chop coarsely. Coarsely chop peanuts. Tear chicken filet with a fork. Break bread smaller if necessary. Mix bread, salad, meat and nuts and serve. Drizzle with salad dressing.