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

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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

Ingredients

  • 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

Preparation

Preparation

  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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