Caesar salad with grilled chicken

Caesar salad with grilled chicken


1 head of romaine lettuce
4 slices homemade bread
100 g Parmesan cheese
400 g chicken breast
2 fresh eggs
1 spoonful mustard
1/2 lemon
1 clove of garlic
Worcester sauce
Salt to taste
Pepper to taste
Fruttato Gran Classe Extra Virgin Olive Oil

Recommended with:

Fruttato Gran Classe Extra Virgin Olive Oil


Clean, wash, dry and tear the lettuce into large pieces, trying to use mainly the inside tender leaves. Dice the bread and toast it in a non-stick frying-pan for a few seconds with 4 spoonfuls of oil in, until the croutons are an even golden brown colour.

To make the dressing, combine the egg yolk, the mustard and the lemon juice in a bowl. Blend with a hand whisk or stab mixer, dribbling in about half a glass of oil, until the consistency is creamy. Peel the garlic removing the core and add it to the mayonnaise and season with the Worcester sauce, a pinch of salt and a dash of pepper and stir thoroughly. Place the lettuce, the croutons, the Parmesan cheese and almost all the dressing in a large salad bowl. Mix thoroughly and set aside.

Slice the chicken fairly thickly and season it on both sides with salt, pepper and oil. Cook on a hot griddle for about 3-4 minutes per side. Take off the heat and coat the chicken with the dressing set aside. Cut the meat into strips, place on the lettuce and serve at once.

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