Caesar Salad with Chicken Breast and Anchovies
Salads • American
Description
According to a recipe from the 1924 Caesar Cardini.
Ingredients
- Chicken fillet 15 oz
- Romaine lettuce 5 oz
- Parmesan Cheese 0 oz
- Mustard Greens 1½ teaspoons
- Chicken Egg 1 piece
- Worcestershire Sauce 1½ teaspoons
- Meyer Lemon Juice 0 fl oz
- Olive Oil 5 fl oz
- White bread 10 oz
- Garlic 1 clove
- Milk ½ l
- Salted anchovies in oil 0 oz
Step-by-Step Guide
Step 1
Season the chicken with salt and fry until cooked in a small amount of oil.
Step 2
Drain the oil from the anchovies and soak them in milk.
Step 3
Then transfer the chicken to a baking sheet and place it under the broiler for about 10 minutes.
Step 4
Cool and cut into cubes.
Step 5
Remove the crust from the bread, make croutons from the white bread and garlic, and let them cool completely.
Step 6
In a glass, crack the eggs, add mustard, Worcestershire sauce, lemon juice, blend with an immersion blender, then add olive oil and blend again until smooth.
Step 7
Tear the lettuce by hand, add the chicken, some croutons, and anchovies. Mix the ingredients in a large bowl with a small amount of dressing.
Step 8
Serve the salad on plates, top with the remaining anchovies, croutons, and sprinkle with shaved Parmesan. Drizzle with dressing, and serve the remaining dressing on the side.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!