Caesar salad with chicken and anchovies
4 servings
30 minutes
Caesar salad with chicken and anchovies is an exquisite combination of crispy lettuce leaves, tender chicken meat, and a tangy dressing. Although its name refers to Rome, it actually originated in North America, created by Italian chef Caesar Cardini. Anchovies add a salty depth of flavor that complements the creamy dressing made from sour cream and Parmesan. Croutons fried in olive oil give the dish a rich texture. This salad is perfect as a light yet filling dinner and pairs wonderfully with white wine. The 'Caesar' has become a classic of world gastronomy, offering an elegant balance of freshness and flavor richness.
1
Whip the sour cream, tarragon, minced garlic, most of the anchovies, and parmesan with a mixer, adding a few drops of Tabasco.
- Sour cream: 200 g
- Tarragon leaves: 4 pieces
- Garlic: 1 clove
- Anchovies: 50 g
- Grated Parmesan cheese: 70 g
- TABASCO®: to taste
2
Boil the eggs hard.
- Chicken egg: 6 pieces
3
Tear the salad leaves into small pieces, place them in a bowl, cover, and put in the refrigerator for a while.
- Green salad: 1 bunch
4
Cut the chicken meat into strips, season with salt and pepper. Fry in olive oil until golden brown.
- Chicken breast: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 100 ml
5
Cut the bread into small cubes and fry in olive oil until golden brown in the pan where the chicken was cooked.
- White bread: 4 pieces
- Olive oil: 100 ml
6
Add hot chicken and croutons to the bowl with salad leaves, and dress with sauce.
- Chicken breast: 4 pieces
- White bread: 4 pieces
- Green salad: 1 bunch
- Sour cream: 200 g
7
Cut the eggs into 4 pieces, add to the salad, add the remaining anchovies and parmesan, and mix well.
- Chicken egg: 6 pieces
- Anchovies: 50 g
- Grated Parmesan cheese: 70 g