Caesar salad with romaine
4 servings
30 minutes
Caesar salad with romaine is a classic of American cuisine, combining tender chicken breast, crunchy croutons, and aromatic Caesar dressing. The dish originated in California in 1924 thanks to Italian chef Caesar Cardini. The refined taste of the dressing with hints of garlic, lemon, and spicy mustard harmonizes with the crispy romaine leaves and the tenderness of parmesan. The salad is fresh and light, suitable for a festive dinner or a quick lunch. It is perfect as a standalone dish or as an accompaniment to meat and seafood. Enhance its flavor with a glass of white wine or lemonade and enjoy this culinary masterpiece!
1
Fry the chicken breast until golden brown.
- Chicken fillet: 100 g
2
Make Caesar sauce: blend 1 egg, 1 teaspoon Dijon mustard, 1 clove of garlic, juice of half a lemon; while blending, slowly add 150 grams of olive oil and 40 grams of grated Parmesan.
- Chicken egg: 1 piece
- Dijon mustard: 1 teaspoon
- Garlic: 1 clove
- Lemon: 0.5 piece
- Olive oil: 150 ml
- Parmesan cheese: 70 g
3
Place romaine lettuce on a plate. Top with sautéed and sliced chicken breast. Add Caesar dressing. Place a few strips of parmesan on top. Sprinkle the salad with croutons or toast.
- Romaine lettuce: 200 g
- Chicken fillet: 100 g
- Crackers: 40 g
- Parmesan cheese: 70 g