Caesar's Salad

Name: Caesar's Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 discs Toast bread (approx. 25 g each); 10 g Butter; 400 g Chicken filet; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 1 Garlic clove; 2 TABLESPOONS Lemon juice; 1 TABLESPOON Worcestershire sauce; 1 pinch Sugar; 1 (approx. 600 g) Rocket salad; 1 (approx. 275 g) red pepper; 20 g Parmesan slicer

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 discs Toast bread (approx. 25 g each)
10 g Butter
400 g Chicken filet
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
1 Garlic clove
2 TABLESPOONS Lemon juice
1 TABLESPOON Worcestershire sauce
1 pinch Sugar
1 (approx. 600 g) Rocket salad
1 (approx. 275 g) red pepper
20 g Parmesan slicer

Directions

1
Cut bread into cubes. Drain butter in a pan, add bread and roast while turning. Remove from the pan and put aside. Wash meat, dab dry and cut into strips.
2
Heat 1 tablespoon of oil in a frying pan. Fry the meat in it while turning. Season with salt and pepper. Remove from the pan and set aside. For the vinaigrette, put the egg in boiling water and cook for 1 minute.
3
Drain and quench. Separate egg. Pour egg yolk into a high mixing bowl. Peel garlic and press it through a garlic press into the beaker. Add lemon juice and Worcester sauce and whisk with a hand mixer.
4
Season to taste with salt, pepper and sugar. Fold in 4 tablespoons of oil. Chill the vinaigrette. Clean and wash the salad, put a few heart leaves aside. Cut remaining salad into strips. Clean, wash and dice the peppers.
5
Mix salad strips and paprika. Distribute the lettuce leaves in 4 portion bowls. Spread the lettuce, meat and croutons on top. Pour vinaigrette over it. Garnish with parmesan slices.