Caesar dressing:
- 40 g of olive oil;
- 5 g anchovies;
- 10 g capers;
- 1 clove of garlic;
- 1/2 teaspoon mustard;
- 1 egg yolk;
- 1/2 teaspoon white wine vinegar;
- 10 g Parmesan cheese;
- Salt and pepper.
Preparation:
Pickled capers chop. Finely chop the anchovies. Next, grate Parmesan cheese on a coarse grater. Garlic rub on a small grater.
Then, egg yolk, salt, pepper, mustard, olive oil mix. Add the white wine vinegar, capers, anchovies, garlic, cheese and mix again thoroughly until smooth. The sauce is ready.
Caesar Salad:
- 80 g romaine lettuce;
- 1 clove of garlic;
- Rosemary leaves;
- 20 g of vegetable oil;
- 20 g garlic croutons;
- 25 g Parmesan cheese;
- 50 grams of chicken breast;
- 50 g Caesar dressing;
- Salt and pepper - to taste.
Preparation:
Chicken breast, rinse in cold water and pat dry with a paper towel. Garlic finely chop. Chicken breast well with salt and pepper. Next, place it in a bowl, add vegetable oil, chopped garlic, rosemary leaves. Leave to marinate for 30 minutes. Then you need to fry the chicken breast and cut into thin slices.
Lettuce, rinse and dry wipes. Tear lettuce hands, thus do not forget to remove the hard core leaves.
Now you need to cook in white wheat bread garlic croutons. To do this, first remove the entire crust of bread. Cut the bread into cubes flat, salt them, add the grated garlic and oil. Preheat oven to 200 degrees and dry the bread cubes until golden brown.
Grate the Parmesan cheese. Put on a plate of lettuce leaves, season with their Caesar dressing. Now add a small amount of croutons, grated Parmesan cheese, sliced chicken breast. All gently stir. Serve salad garnish with remaining toast.