Caesar Salad with Chicken Breast and Anchovies
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
According to a recipe from the 1924 Caesar Cardini.
Ingredients
- Chicken fillet - 14.1 oz
- Romaine lettuce - 7.1 oz
- Parmesan Cheese - 1.4 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 - 10.6 oz
- Garlic - 1 clove
- Milk - ½ l
- Salted anchovies in oil - 2.1 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.
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