The combination of vegetables and meat will delight you both as a snack and as a main course. Salad preparation is simple and saves time.
Caesar salad with chicken
We will need (for 3 servings):
- 1 romaine lettuce
- 2 chicken breasts
- 1 medium baguette
- 150 ml of olive oil
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 75 g Grana Padano cheese
- 30 ml of water
- 3 anchovy fillets
- juice of half a lemon
- 1 large clove of garlic
- 2 teaspoons of Worcestershire sauce
Anyone who does not ferment is not Czech. (Almost) anyone can handle a big hit
First, wash the lettuce leaves, shake off the excess water and cut them into smaller pieces (do not cut with a knife). Put the torn salad in the refrigerator.
Cut the baguette into small cubes and lightly fry in butter until golden brown.
Add egg yolks, mustard, anchovies, grated cheese, chopped garlic, lemon juice and water to a blender.
Mix and gradually add olive oil.
Season the dressing with salt, pepper and Worcestershire sauce. Let it cool.
Restaurant-style lunch: Karaage Rice Bowl
Let’s prepare the chicken breast. I made them sous vide for 1.5 hours at 62°C and then fried them in a pan until golden brown. If you don’t have a sous vide, you can first sear the breast in a pan on all sides, then finish baking in the oven at 160°C. The baking time depends on the size of the breast, but at least 10 minutes. The core temperature must be at least 62 °C.
Let the meat rest a bit before cutting.
Just before serving, mix the salad, a handful of croutons and the dressing, then serve the salad and add the sliced chicken breast.
David in the kitchen is a chef who tries to show people that preparing quality and delicious food at home does not have to be a science. For the second year, he creates a new recipe every day for your inspiration. You can also follow David’s recipes on Instagram.