Caesar Salad by Rita Johnson's Recipe

Ingredients

• Chicken fillet 15 oz
• Olive Oil 5 fl oz
• Garlic 2 cloves
• White bread ½ pieces
• Anchovies 0 oz
• Romaine lettuce 5 oz
• Parmesan Cheese 0 oz
• Mustard Greens ½ spoons
• Worcestershire Sauce 1 tablespoon
• Lemon ½ pieces
• Chicken Egg 1 piece
• Whole egg 1 piece

Step-by-Step Guide

Step 1

Season the chicken breast fillets with salt and pepper, then sauté in 20 ml of olive oil until they develop a light golden crust. After that, place them in an oven preheated to 355°F for about 7 minutes. Let them cool and then slice.

Step 2

In a bowl, crack 1 whole egg and add the yolk of a second egg. Add 10 grams of lemon juice, half a tablespoon of mustard, a splash of Worcestershire sauce, add olive oil, and blend with an immersion blender.

Step 3

Remove the crust from the white bread, cut it into cubes, and toast in the oven at 355°F. Then, fry the resulting croutons in oil with a couple of crushed garlic cloves added. Let them cool and dry. Grate the Parmesan cheese using a coarse grater.

Step 4

Tear the leaves of romaine lettuce by hand and place them in a salad bowl. Drizzle the leaves with dressing and sprinkle with Parmesan cheese. Then add the chicken breasts, anchovies, and croutons.