Caesar salad

Recipe from: 9/1/2005 12:00:00 AM

 
Poultry
 
 
 

Ingredients

 
  • 2
    heads of cos lettuce
  • 30
    ml
    garlic flavoured olive oil
  • 500
    ml
    bread, cut into blocks
  • 400
    g
    chicken breast strips, quickly pan-fried
  • 10
    strips rindless bacon, fried until crisp and
  • Parmesan shavings
  • Salad Dressing:
  • 80
    ml
    olive oil
  • 2
    ml
    salt
  • freshly-ground black pepper, to taste
  • juice of one lemon
  • 2
    ml
    Worcester sauce
  • 2
    coddled eggs, cooked for 1 minute
Servings: Change Serving
 
 

Method

 
Tear the lettuce leaves and place them in a salad bowl. Mix the olive oil, salt, black pepper, lemon juice and Worcester sauce in a mixing bowl. Add the yolks of the coddled eggs to the ingredients in the mixing bowl. Beat with a wire whisk until emulsified.
Heat the garlic-flavoured olive oil in a frying pan and fry the bread blocks until golden brown. Add the chicken, bacon, croutons and Parmesan shavings to the lettuce leaves, then add the dressing. Gently mix all the ingredients and serve immediately.
 

Read more on: poultry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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