Caesars Salad

Name: Caesars Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 untreated lemon; 250 g Salad cream with 40 % low-fat yoghurt; 150 g ripened cream; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 discs Toast; 400 g Chicken filet; 2 TABLESPOONS Oil; 2 Romaine lettuce hearts; 250 g cherry tomatoes; 25 g sliced parmesan cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 untreated lemon
250 g Salad cream with 40 % low-fat yoghurt
150 g ripened cream
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 discs Toast
400 g Chicken filet
2 TABLESPOONS Oil
2 Romaine lettuce hearts
250 g cherry tomatoes
25 g sliced parmesan cheese

Directions

1
Wash, dry and halve the lemon. Squeeze one half and cut the other into slices. Mix salad cream, sour cream, mustard and lemon juice. Season to taste with salt and pepper.
2
Cut bread into small lozenges. Wash the meat, dab dry and cut into strips. Heat oil in a pan and fry meat until golden brown all around. Season with salt and pepper and remove.
3
Roast the bread in the frying fat until golden brown. Take out and let drip off on kitchen paper. Clean and wash the salad and cut into wide strips. Wash, clean and halve the tomatoes. Mix lettuce, tomatoes and meat.
4
Drizzle gravy over it. Sprinkle with croutons and parmesan. Garnish with lemon slices.