Caesar Salad with French Toast
4 servings
30 minutes
Caesar salad with French toast is an exquisite blend of American culinary classic and French taste sophistication. The legendary Caesar, created by Italian Caesar Cardini, gains a new dimension thanks to the crispy French toast. Tender chicken fillet, fresh iceberg lettuce, and juicy cherry tomatoes create lightness and freshness, while the tangy dressing made from anchovies, capers, and parmesan adds depth of flavor to the dish. The French toast with aromatic herbs and a golden crust adds textural variety and makes this salad a true culinary masterpiece. Perfect as a standalone dish or an elegant appetizer that offers gastronomic pleasure.
1
Boil the chicken in broth. Let it cool, then cut into pieces. Mix with iceberg lettuce leaves and halved cherry tomatoes.
- Chicken breast fillet: 2 pieces
- Chicken broth: 1 l
- Iceberg lettuce: 200 g
- Cherry tomatoes: 200 g
2
For the dressing, mix crushed anchovies with half of the parmesan, capers, lemon juice, Worcestershire sauce, and Dijon mustard, and season with pepper. Place two eggs in boiling water for one minute, then crack into a bowl and whisk until fluffy. Combine with the prepared mixture and whisk again. Gradually add 1/4 cup of olive oil while stirring.
- Anchovies: 4 pieces
- Grated Parmesan cheese: 4 tablespoons
- Capers: 1 tablespoon
- Lemon juice: 1 tablespoon
- Worcestershire sauce: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Ground black pepper: to taste
- Chicken egg: 3 pieces
- Olive oil: 100 ml
3
For French toast, cut the crust off the bread. Combine beaten egg with milk and herbs, pour the mixture into a deep plate. Place pieces of bread in it and let sit for 10 minutes, flipping the bread once during this time. Heat the remaining butter in a pan and fry the pieces of bread until golden brown.
- White bread: 4 pieces
- Chicken egg: 3 pieces
- Milk: 0.3 glass
- Mixed dried herbs: 0.5 teaspoon
- Olive oil: 100 ml
4
Add dressing to the salad, mix well. Serve on plates. Top with triangle-cut French toast. Sprinkle with grated Parmesan cheese.
- Grated Parmesan cheese: 4 tablespoons
