Caesar by Rita Mitrofanova
4 servings
15 minutes
Caesar by Rita Mitrofanova. The famous salad by the recipe of the equally famous Russian radio host. We didn't bother with the special name of this recipe. Everything is very simple here. Chicken breast fried on both sides, Caesar sauce (you can make it yourself or buy it ready-made), croutons, Romaine lettuce and Parmesan. Rita doesn't add anything else to the salad - cherry tomatoes and balsamic sauce - believing that Caesar is quite self-sufficient without them. And we agree with her.
1
Season the chicken breast fillet with salt and pepper, fry in 20 ml of olive oil until a light golden crust forms, then place in an oven preheated to 180 degrees for about 7 minutes. Cool and slice.
- Chicken breast fillet: 400 g
- Olive oil: 100 ml
2
Crack 1 whole egg into a bowl and add the yolk of the second. Add 10 grams of lemon juice, half a tablespoon of mustard, a splash of Worcestershire sauce, add olive oil, and blend with an immersion blender.
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Lemon: 0.5 piece
- Mustard: 0.5 tablespoon
- Worcestershire sauce: 1 teaspoon
- Olive oil: 100 ml
3
Remove the crust from the white bread, cut it into cubes, and dry it in the oven at 180 degrees. Then fry the resulting croutons in oil with a couple of crushed garlic cloves. Cool and dry again. Grate the Parmesan on a coarse grater.
- White bread: 0.5 piece
- Garlic: 2 cloves
- Olive oil: 100 ml
- Parmesan (Parmigiano Reggiano): 40 g
4
Tear the romaine lettuce leaves by hand and place them in a salad bowl. Pour the dressing over the leaves and sprinkle with parmesan. Then add chicken breasts, anchovies, and croutons.
- Romano lettuce: 140 g
- Parmesan (Parmigiano Reggiano): 40 g
- Chicken breast fillet: 400 g
- Anchovies: 50 g
- White bread: 0.5 piece
