Classic Caesar salad with chicken and mustard dressing
4 servings
60 minutes
The classic Caesar salad with chicken and mustard dressing is a refined dish of Mediterranean cuisine, combining the freshness of crisp lettuce leaves, the juiciness of chicken fillet, and the spiciness of mustard dressing. Its history dates back to the early 20th century when Italian chef Caesar Cardini created it in his restaurant in Mexico. Flavorful croutons soaked in garlic olive oil add a special texture, while anchovies in the dressing provide a light salty note. This salad is perfect for both a light dinner and a festive table, captivating with its harmonious taste and elegant presentation.
1
Cut the chicken fillet into medium-sized pieces and fry. Tear the lettuce leaves and napa cabbage by hand, and chop the tomatoes and eggs coarsely.
- Chicken breast fillet: 400 g
- Mixed salad leaves: 0.5 bunch
- Napa cabbage (pak choi type): 0.5 piece
- Tomatoes: 5 piece
- Chicken egg: 6 pieces
2
Cut the white bread into large pieces (1.5x1.5 cm), place it in a pan (not greased) and toast until dry on medium heat.
- White bread: 0.5 piece
3
Chop the garlic finely and sauté it in olive oil (3-4 tablespoons) until golden. Later, evenly drizzle this dressing over the croutons.
- Garlic: 2 cloves
- Olive oil: 150 ml
4
Mustard dressing: 4 egg yolks, 4 tablespoons of mustard, 1 tablespoon of apple vinegar - season with salt and pepper and whisk with a mixer until smooth; while continuing to whisk, gradually add olive oil (amount depending on desired consistency). Add anchovies and whisk again.
- Egg yolk: 4 pieces
- Table mustard: 4 tablespoons
- Apple cider vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Anchovies: 20 g
- Olive oil: 150 ml
