Caesar Salad by Rita Johnson's Recipe

Description

Recipe from the show Food with Alex Smith, episode 14.

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.

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