Ceasar\'s layered salad with croutons

Name: Ceasar\'s layered salad with croutons
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 800 g Chicken filets; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 Eggs (size M); 2 thick slices of white bread (about 50 g each); 30-40 g Butter or margarine; 2 (approx. 350 g) Mini Romaine Salads; 1-2 Garlic cloves; 500 g creamy yoghurt (3,5 % fat); 125 g mayonnaise; 1-2 TABLESPOONS Lemon juice; 75-100 Grano Padano cheese; 7-10 Tbsp Basil and lemon

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

800 g Chicken filets
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 Eggs (size M)
2 thick slices of white bread (about 50 g each)
30-40 g Butter or margarine
2 (approx. 350 g) Mini Romaine Salads
1-2 Garlic cloves
500 g creamy yoghurt (3,5 % fat)
125 g mayonnaise
1-2 TABLESPOONS Lemon juice
75-100 Grano Padano cheese
7-10 Tbsp Basil and lemon

Directions

1
Wash the chicken fillets and pat them dry. Heat the oil in a large frying pan. Fry the fillets for about 10 minutes, turning them over, until golden brown. Season with salt and pepper, take out and let cool down. Pierce the eggs, put them in plenty of boiling water and boil them hard for about 10 minutes. Take out the eggs, quench them and let them cool down.
2
Cut white bread into cubes. Heat the fat in a pan. Add bread cubes, roast until golden brown while turning and remove from the pan immediately. Clean the salad, remove the individual leaves, wash and drain well. Peel the garlic and press it through a garlic press. Mix yoghurt, mayonnaise and garlic. Season with salt, pepper and lemon juice. Peel and slice the eggs. Cut chicken fillets into thin slices. Coarsely grate 2/3 of the cheese, finely slice the rest. Place a springform pan rim (24 cm Ø) or a cake ring (22-24 cm Ø) on a cake platter/etagére and lay out flower-shaped, close together, with half of the lettuce leaves. Lay half of the chicken slices on top and spread a layer of sauce on top.
3
Season with salt, pepper and lemon juice. Peel and slice the eggs. Cut chicken fillets into thin slices. Coarsely grate 2/3 of the cheese, finely slice the rest. Place a springform pan rim (24 cm Ø) or a cake ring (22-24 cm Ø) on a cake platter/etagére and lay out flower-shaped, close together, with half of the lettuce leaves. Lay half of the chicken slices on top and spread a layer of sauce on top. Sprinkle thickly with grated Grano Padano. Place half of the egg slices on top and spread half of the croutons. Add some sauce again and repeat with the remaining ingredients. The last thing to sprinkle on top is the sliced Grano Padano. Garnish with basil and lemon and serve immediately or keep covered in a cool place. Serve the rest of the sauce separately
4
Sprinkle thickly with grated Grano Padano. Place half of the egg slices on top and spread half of the croutons. Add some sauce again and repeat with the remaining ingredients. The last thing to sprinkle on top is the sliced Grano Padano. Garnish with basil and lemon and serve immediately or keep covered in a cool place. Serve the rest of the sauce separately
5
With 8 people: