Romaine leaf salad with blue cheese dressing
2 servings
20 minutes
Delicate chicken fillet finds itself in colorful company: croutons made from Borodinsky bread, the brightest Roquefort cheese, oranges, garlic and walnuts. Try not to swap Roquefort for another cheese, a lot depends on its taste.
1
Cut the chicken fillet into half-centimeter thick slices. Finely chop the garlic and parsley leaves.
- Chicken breast fillet: 200 g
- Garlic: 0.5 clove
- Parsley: 5 g
2
Put a tablespoon of butter in a heated pan and lightly fry the chicken pieces on one side, then flip and fry the other side similarly. Pour the juice of half an orange over the chicken. Fry, stirring and tossing lightly, until the juice evaporates completely. Add garlic and parsley, and after about fifteen seconds, remove from heat.
- Butter: 2 tablespoons
- Chicken breast fillet: 200 g
- Oranges: 0.5 piece
- Garlic: 0.5 clove
- Parsley: 5 g
3
Place Roquefort in a bowl, pour in some cream, and blend with a blender. Then add more cream and bring to a sauce consistency using a whisk or spoon.
- Roquefort cheese: 50 g
- Heavy cream 35% fat: 50 ml
4
Cut a slice of Borodinsky bread about two centimeters thick and break it into large pieces. Toast the croutons in butter and place them on a paper towel to dry.
- Borodino rye bread: 1 piece
- Butter: 2 tablespoons
5
Tear the lettuce leaves into a bowl. Top with roquefort dressing and mix well.
- Romano lettuce: 0.5 kg
- Roquefort cheese: 50 g
6
Place pieces of chicken on plates and top with lettuce leaves.
- Chicken breast fillet: 200 g
- Romano lettuce: 0.5 kg
7
Garnish with croutons and break half a walnut over the salad.
- Borodino rye bread: 1 piece
- Walnuts: 1 piece
