Description
"Caesar" is probably one of the first "not our" salads, which caught on and has become for many a favorite. And it is clear: the combination of fresh salad leaves, crispy croutons and spicy mayonnaise dressings with anchovies and Parmesan can't leave you indifferent. In this version I suggest using chicken fillet cooked in orange juice, and slices of fried bacon to the salad was really festive.
Ingredients
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Mayonnaise
3 Tbsp
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Lemon
0.5 piece
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Parmesan
50 g
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Anchovies
4 piece
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Garlic
2 tooth
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Olive oil
3 Tbsp
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Baguette
1 piece
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Chili
1 tsp
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Bacon
6 piece
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Chicken breast
2 piece
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Rosemary
2 piece
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Orange
1 piece
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Lettuce
1 piece
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Pepper
1 piece
Cooking
1. Baguette cut into cubes, green pepper rings.
2. Chicken fillet spread on a double layer of foil, pour the orange juice, drizzle with olive oil, season with salt and pepper, add a sprig of rosemary, wrap in an envelope. Repeat with the second fillet. Cook in the oven at a temperature 220S 35 minutes.
3. Olive oil mixed with 1 clove of garlic, passed through the press, and chili pepper flakes.
4. Pour the mixture cubes of baguette and stir everything well. Bake in the oven at 180C for 10 minutes so that the crackers become crunchy and Golden.
5. Prepared chicken fillet cut into slices of medium thickness. The juice from the foil to pour.
6. One third of the cheese to make shavings, and the remaining RUB on a small grater.
7. Bacon to fry and dry on paper napkins.
8. For the filling: mix the mayonnaise, lemon juice, finely grated Parmesan, passed through press the garlic clove, the juice left in the foil from cooking chicken, and finely chopped anchovies. Put the whole mass in a blender and scroll until smooth.
9. Romaine lettuce cut into squares. On top lay the chicken pieces, pepper, shavings of Parmesan and croutons.
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