Caesar salad with rosettes from Tête de Moine AOP – 55000 Recipes. Passion for food


Caesar salad with rosettes from Tête de Moine AOP

Delicious recipe with Tête de Moine AOP. Fresh, healthy and easy to prepare salad that will surely delight your guests


  • 2 tablespoons olive oil
  • 400 g diced chicken fillet
  • 100 g of stale bread
  • 1 teaspoon dried garlic
  • 1 romaine lettuce, cut into strips
  • 12 anchovies, diced
  • ½ a pile of chopped St. John’s wort
  • ½ connection chopped parsley
  • Sol
  • Pepper
  • For the filling
  • 20 sockets from Tête de Moine AOP
  • For Caesar sauce
  • 6 tablespoons homemade or ready-to-use mayonnaise
  • 2 tablespoons Worcester sauce
  • 1 teaspoon lemon juice
  • 2 tablespoons milk



  1. 1. Heat the grill. For the Caesar sauce, mix the mayonnaise with Worcestershire sauce, lemon juice, milk, salt and pepper in a bowl. Reserve. Spread the chicken cubes with a tablespoon of olive oil. Salt and pepper Grilled chicken for three minutes on each side. Reserve.
  2. In a bowl, toss the croutons with the remaining olive oil and dried garlic. Bake them for two minutes in a hot pan while stirring. Reserve. In a salad bowl, mix the romaine lettuce with anchovies, croutons, diced chicken, coriander and parsley.
  3. Clean the salad. Top with Caesar sauce. Decorate with rosettes from Tête de Moine AOP.


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