Caesar salad

Poultry
 

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

 
 

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

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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