Classic Caesar Salad with Chicken and Parmesan - ReCiPes


  • chicken fillet
    200 g
  • tomatoes
    100 g
  • parmesan cheese
    fifty g
  • loaf
    1/2 PC.
  • garlic
    1 clove
  • lettuce
    1 beam
  • ground black pepper
  • olive oil
  • salt

for refueling:

  • olive oil
    100 g
  • egg yolk
    2 PC.
  • lemon juice
    3 tbsp
  • mustard
    1-2 tsp
  • garlic
    1-2 cloves
  • salt

Olive oil


  • Peel the garlic, crush it with the flat side of the knife. Put in a small container and add olive oil. Put in the microwave for 40 seconds. Cut a crust from a white loaf, cut the pulp into cubes. Put on a baking sheet, pour the resulting garlic oil and mix. Send the baking sheet to the oven for 20 – 40 minutes and bake at a temperature of 150 degrees.
  • Cool ready crackers. For seasoning, mix cooked yolks, mustard and crushed garlic. Grind the mass with a pestle in a small mortar. Add lemon juice and salt to taste. Pour in portions of olive oil while continuing to grind. Leave the sauce for an hour to infuse. Raw chicken fillet cut lengthwise into thin slices, salt and pepper to taste.
  • Fry in olive oil for 4–5 minutes on each side. Wash and dry the leaves of green lettuce. Tear the leaves in pieces and put on a dish. Top – croutons with garlic butter and chicken slices, then thinly sliced ​​parmesan cheese. Pour the classic Caesar salad with chicken dressing. Garnish with cherry tomatoes, cut into four parts, or slices of ordinary tomatoes.

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