Ingredients
Serves 4
- 1 + 1 tbsp olive oil
- 400 g chicken breast, cubed
- 100 g bread croûtons
- 1 tsp garlic
- 1 romaine lettuce, cut in strips
- 12 anchovies, cut in pieces
- ½ bunch of coriander, chopped
- ½ bunch of flat parsley, chopped
- salt, pepper
- Garnish
- 20 rosettes of Tête de Moine AOP
Caesar Sauce
- 6 tbsps home-made or purchased mayonnaise
- 2 tsps Worcestershire sauce or 2 tsps soya sauce and a little harissa (chilli paste)
- 1 tsp lemon juice
- 2 tbsps milk
Preparation
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1 Preheat the grill. Caesar sauce: in a bowl, mix the mayonnaise with the Worcester sauce or the soya sauce and a little harissa, the lemon juice and the milk. Salt and pepper. Set aside. Coat the chicken cubes with 1 tbsp olive oil. Salt and pepper. Cook under the grill for 3 minutes on each side. Set aside.
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2 In a bowl, mix the croûtons with the remaining olive oil and the garlic. Fry 2 minutes in a frying pan until golden brown, stirring all the time. Set aside. In a salad bowl, mix the romaine lettuce with the anchovies, croûtons, cubed chicken, coriander and flat parsley.
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3 Arrange the salad on the plates. Top with Caesar sauce. Garnish with rosettes of Tête de Moine AOP.
Bon
Appétit
Appétit
