A timeless favorite: how to make an authentic caesar salad
| Ingredients | ||
|---|---|---|
| 2 | piece(s) | Chicken breast fillets |
| 1 | Head of romaine lettuce | |
| 1 | Tomato | |
| Salt | ||
| Pepper | ||
| Ingredients | ||
|---|---|---|
| 100 | g | Mayonnaise |
| 200 | g | Natural yogurt |
| 1-2 | tablespoon(s) | Vinegar |
| 2 | teaspoon(s) | Mustard |
| 2 | cloves | Garlic |
| 1-2 | tablespoon(s) | Lemon juice |
| 1/2 | teaspoon(s) | Honey |
| 1 | teaspoon(s) | Worcester sauce |
| Salt | ||
| Pepper | ||
| Parmesan cheese | ||
| pinch | Chili powder (optional) | |
| 2 | slice(s) | White bread (preferably a little older) |
| 1 | tablespoon(s) | Butter |
Marinate the chicken with salt, pepper, and garlic powder to taste and let it rest briefly.
Heat a pan with a little oil and cook the chicken until golden brown and fully cooked through. Allow it to cool slightly, then cut into strips and set aside.
Wash the romaine lettuce and tomatoes thoroughly, pat dry, and cut into bite-sized pieces.
To prepare the dressing, combine the finely chopped garlic, mustard, Worcestershire sauce, lemon juice, vinegar, and grated parmesan in a bowl. Mix well, then gradually whisk in the olive oil until the dressing becomes smooth and creamy. Season with salt and pepper to taste and let it sit for a few minutes to develop its flavor.
For the croutons, cut the bread into small cubes. Sauté them in a pan with a little butter over medium heat until golden and crisp. Transfer to kitchen paper to drain.
To assemble, place the lettuce in a large bowl and toss with the dressing. Top with the chicken strips, sprinkle with croutons, and finish with freshly grated parmesan.
Tip:
Tomatoes can be added to the recipe for extra flavor.
