Caesar Salad
  • 1/2 lettuce
  • 250gr of chicken
  • 50gr bread croutons
  • Grated Parmesan Cheese
  • 2 egg yolks
  • 125ml of olive oil
  • 4 pickled anchovies fillets
  • 1 lemon
  • 1 garlic clove
  • 1/2 teaspoon of mustard
  1. First let’s prepare the dressing. Mix the egg yolks, two teaspoons of lemon juice, the garlic clove, oil, mustard and anchovies in the blender. Start blending until the dressing obtains a mayonnaise texture, and stir on low speed, so that the dressing is well emulsified. Refrigerate.
  2. Heat a little oil in a frying pan over medium heat. Cut chicken into cubes, pour in the frying pan and fry until brown. Take out and drain. In the same frying pan, add a little more oil and fry the bread croutons in order to toast it. Drain well in a plate with paper towel.
  3. Wash the lettuce, chop, drain and place it in a platter. Add the croutons, the chicken and the dressing. Sprinkle grated parmesan cheese on top.