Caesar Salad with Cucumbers and Olives
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
5
Description
Caesar Salad with Cucumbers and Olives
Ingredients
- Romaine lettuce - 1 head
- Skin-On Chicken Breasts - 2 pieces
- White bread - 10.6 oz
- Garlic - 5 cloves
- Whole egg - 2 pieces
- Mustard Greens - 2 tablespoons
- Mayonnaise - 2 tablespoons
- Olive Oil - 1 fl oz
- Vegetable Oil - 1 fl oz
- Meyer Lemon Juice - 1 fl oz
- Grated Pecorino Pepato Cheese - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Pitted olives - 6 pieces
- Cucumbers - 1 piece
Step by Step guide
Step 1
Prepare the chicken. Slice the chicken breasts lengthwise, like for schnitzel, and lightly pound them. To make the dry and tough chicken breast juicy and tender, marinate the chicken in a specially prepared sauce made of a couple of cloves of garlic, black pepper, salt, and mayonnaise. Coat the breasts with the sauce and leave in the refrigerator for 1–2 hours.
Step 2
After that, dip the pieces of chicken in breadcrumbs and fry until golden brown in vegetable oil.
Step 3
Prepare the croutons. Remove the crust from the bread and cut the flesh into 1 cm cubes.
Step 4
In 50 ml of olive oil, add a clove of finely chopped garlic and black pepper. Let the oil steep for half an hour to absorb the garlic flavor.
Step 5
Place the bread pieces on a baking sheet and drizzle them with the garlic oil.
Step 6
In a preheated oven at 392°F, toast the bread for 3–5 minutes. It is very important that the bread does not turn into hard croutons, but has only a crispy crust and a soft center.
Step 7
Prepare the dressing. In a blender, mix the egg yolks, mustard, lemon juice, and a clove of finely chopped garlic. While the blender is running, gradually add 100 ml of olive oil in a thin stream and then add 50 grams of grated Parmesan cheese.
Step 8
Rub the salad bowl with garlic and tear the lettuce leaves into it.
Step 9
Add the cucumbers, croutons, cheese, and chicken cut into strips. Pour half of the dressing over it. Top with the halved olives.
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