Romaine Lettuce Salad with Blue Cheese Dressing
Salads • German
Description
Delicate chicken breast finds itself in bright company: croutons made from rye bread, vibrant Roquefort cheese, oranges, garlic, and walnuts. Try not to substitute Roquefort with another cheese, as its flavor is crucial to the dish.
Ingredients
- Garlic ½ cloves
- Chicken fillet 5 oz
- Parsley 0 oz
- 10% cream 0 fl oz
- Roquefort cheese 0 oz
- Butter 2 spoons
- Oranges ½ pieces
- Borodinsky Bread 1 piece
- Romaine lettuce ½ kg
- Walnuts 1 piece
Step-by-Step Guide
Step 1
Slice the chicken fillet into half-centimeter thick pieces. Finely chop the garlic and parsley leaves.
Step 2
Place a tablespoon of butter in a preheated skillet and lightly sauté the chicken pieces on one side, then flip and sauté the other side in the same manner. Pour the juice of half an orange over the chicken. Cook, stirring and gently tossing, until the juice has completely evaporated. Add garlic and parsley, and after about fifteen seconds, remove from heat.
Step 3
Place the Roquefort cheese in a bowl, add a bit of cream, and blend with an immersion blender. Then, add more cream and whisk or stir until you reach a sauce-like consistency.
Step 4
Cut a slice of Borodinsky bread about two centimeters thick and break it into large pieces. Toast the bread pieces in butter and place them on a paper towel to drain excess oil.
Step 5
Tear the lettuce leaves into a bowl. Top with the Roquefort dressing and mix well.
Step 6
Arrange the pieces of chicken on plates and top with lettuce leaves.
Step 7
Garnish with croutons and break a walnut in half over the salad.
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