Caesar salad with marinated fried chicken breast and classic Worcestershire sauce dressing
4 servings
30 minutes
Caesar salad is a legendary dish of European cuisine that combines tender chicken breast, crispy croutons, and a flavorful Worcestershire sauce. The origins of this salad trace back to Italian chef Caesar Cardini, who once created it from simple ingredients but with exquisite taste. The grilled and marinated chicken breast adds juiciness to the dish, while the sauce with anchovies, lemon juice, and Parmesan enhances its rich notes. Crispy baguette croutons add texture play, and fresh romaine lettuce provides lightness. This salad will be a decoration for any table, perfectly complementing meat and fish dishes or standing as an independent gastronomic masterpiece.
1
Slice the chicken breasts and marinate them. For the marinade, mix 1 minced garlic clove, ½ tsp salt, 1 tsp pepper, 1 tbsp olive oil, and 1 tbsp lemon juice. Marinate for 30 minutes. Then fry them in a heated pan until golden brown, about 3 minutes on each side (do not overcook). You can leave them as slices or cut them into smaller pieces.
- Garlic: 5 clove
- Salt: to taste
- Freshly ground white pepper: 2 teaspoons
- Olive oil: 0.5 glass
- Lemon juice: 2 tablespoons
- Chicken breast: 2 pieces
2
Mix olive oil and 4 crushed garlic cloves and let it steep for half an hour.
- Olive oil: 0.5 glass
- Garlic: 5 clove
3
While the oil is infusing, make the croutons. Preheat the oven to 375 degrees. A day-old baguette works best for croutons. Cut it into cubes, place on a baking sheet, drizzle lightly with olive oil and salt (you can add Italian herbs, garlic powder, and pepper to taste). Bake until golden brown.
- French baguette: 1 piece
- Olive oil: 0.5 glass
- Salt: to taste
- Freshly ground white pepper: 2 teaspoons
4
For the sauce, warm the eggs to room temperature. Boil water, turn off the heat, and place the eggs in for 1 minute, then immediately place them under cold water. In a large salad bowl, mash the anchovies and mix with Worcestershire sauce, lemon juice, mustard, 1 tsp of pepper (if no white pepper, black can be used), and whisk with the eggs until thick. Then, VERY slowly pour in the olive oil while constantly whisking until everything combines into one consistency. Add grated cheese and mix well (leave some cheese for garnish). Taste the sauce and add salt if needed.
- Chicken egg: 2 pieces
- Anchovy fillet: 2 pieces
- Worcestershire sauce: 1 teaspoon
- Lemon juice: 2 tablespoons
- Dijon mustard: 0.5 teaspoon
- Freshly ground white pepper: 2 teaspoons
- Olive oil: 0.5 glass
- Grated Parmesan cheese: 100 g
- Salt: to taste
5
Tear the lettuce leaves by hand, dress with sauce, and garnish with tomatoes, croutons, and grated cheese.
- Romaine lettuce: 1 piece
- Cherry tomatoes: 30 g
- French baguette: 1 piece
- Grated Parmesan cheese: 100 g