Caesar Salad with Arugula
Main Dishes • American
Description
If using Calve dressing, you'll need more (about a third to half of a standard bottle). If using Heinz, you'll need less (it's clear, and it's important not to overdo it). To make it look nice, it's better to mix with clean hands—this way the dressing will absorb better, and the tomatoes will remain intact.
Ingredients
- Marinated cherries 10 pieces
- Skin-On Chicken Breasts 2 pieces
- Arugula 8 stems
- White bread 6 pieces
- Caesar Dressing to taste
- Grated Pecorino Pepato Cheese 5 oz
- Eel 1 head
- Chicken Seasoning to taste
Step-by-Step Guide
Step 1
Prepare the table: cut the lettuce and arugula into strips, and halve the tomatoes.
Step 2
Remove the crust from the bread and cut it into cubes.
Step 3
Heat a skillet and add a little oil (I always use olive oil—this way the croutons won't be greasy).
Step 4
Add the bread cubes to the skillet and fry for about 5 minutes over medium heat. The cubes should become completely dry.
Step 5
Cut the chicken breast into cubes and sprinkle with seasoning (Kotanyi works well for chicken).
Step 6
Fry the chicken (in the same olive oil).
Step 7
Serve the salad immediately after cooking the chicken (while it's hot): mix the salads, tomatoes, and chicken, add the dressing, and place it on a plate.
Step 8
Top with Parmesan and croutons.
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