Caesar salad with chicken and bacon
4 servings
30 minutes
Caesar salad with chicken and bacon is an elegant combination of crispy freshness and rich flavor. The dish's history dates back to 1924 when Italian chef Caesar Cardini created it during a shortage of ingredients. The classic recipe includes chicken fillet and bacon, adding appetizing texture and depth of flavor. Tender slices of chicken fillet, crunchy croutons, and fried bacon harmoniously blend with the tangy Caesar dressing and aromatic parmesan. Romaine leaves add freshness, while cherry tomatoes provide a slight acidity. This salad is perfect as a light dinner or as a base for a festive table, enchanting with its balance of flavors and making any gathering special.
1
Marinate the chicken fillet for 3 hours.
- Meat marinade: 200 ml
2
Fry the bacon over low heat until crispy.
- Bacon: 100 g
3
Fry in a hot skillet with olive oil for 6 minutes, 3 minutes on each side.
- Chicken breast fillet: 2 pieces
- Extra virgin olive oil: 4 tablespoons
4
Slice as thinly as possible, then salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
Wash the romaine, separate into leaves, dry, stack the leaves together, and cut into 2 cm wide strips.
- Romano lettuce: 1 bunch
6
Slice the Parmesan into thin pieces.
- Parmesan (Parmigiano Reggiano): 100 g
7
Cut the cherry in half.
- Cherry tomatoes: 20 pieces
8
Prepare the sauce (for 1100 ml of sauce: 3 eggs, 3 yolks, 3 anchovies, half a spoon of crushed garlic, half a spoon of mustard (preferably Dijon), half a spoon of lemon juice, 1 liter of olive oil). Blend everything except the oil — add it in a thin stream at the end.
- Caesar dressing: 10 tablespoons
- Garlic butter: 3 tablespoons
9
Put the loaf of bread in the freezer for 3 hours, take it out, cut it into cubes with a serrated knife, spread it on a baking sheet, place it in the preheated oven for 5 minutes, take it out, brush with garlic butter, and put it back for another 2 minutes.
- White bread: 1 piece
- Garlic butter: 3 tablespoons
10
Mix romaine, cherry tomatoes, and cheese in a salad bowl with dressing, then season with salt and pepper.
- Romano lettuce: 1 bunch
- Cherry tomatoes: 20 pieces
- Parmesan (Parmigiano Reggiano): 100 g
- Caesar dressing: 10 tablespoons
- Salt: to taste
- Ground black pepper: to taste
11
Pile it up, decorate the fillet and croutons.
- Chicken breast fillet: 2 pieces
- White bread: 1 piece
