Caesar salad with chicken

First of all, we will prepare the oil for frying the croutons. To do this, grind two cloves of garlic, passing them through a garlic press, and pour the resulting slurry with six to seven tablespoons of olive oil. Mix the contents well and set aside - the oil should be properly saturated with the smell of garlic.

Since the chicken meat also needs to “rest” a bit in spices before frying, let's deal with it. Cut the fillet into small neat cubes, salt and pepper to taste and add some Italian herbs.

Wheat loaf (without crusts), first cut into slices a centimeter thick, and then chop them into small cubes.

So that everything you need is at hand on time (like Caesar Cardini), let's start preparing the sauce. In a small container, grind a couple of egg yolks with mustard. The classic Caesar sauce recipe uses the contents of one egg, previously aged for a minute in barely simmering water, instead of raw yolks. Whether to adhere to the canons or deviate from them and use the proven method is up to you.

Add a minced garlic clove, two tablespoons of freshly squeezed lemon juice, salt and pepper to the mustard-yolk mixture and use a blender to thoroughly grind the contents. After obtaining a homogeneous mass, start pouring olive oil (100-150 g) in small portions, without stopping whipping the mixture with a blender. The result should be a fragrant sauce of pale mustard color with the consistency of sour cream. Put the finished sauce in the refrigerator for a while.

By this time, the oil has been saturated with garlic aroma, so let's start frying the croutons. Carefully strain the oil, leaving the pieces of garlic overboard, and heat it in a spacious frying pan - one where the croutons will not be cramped. Fry the prepared bread cubes to the desired - crispy-golden - condition.

It's time for the salad. Rinse the leaves thoroughly and pat dry with paper towels. This stage is very important, because the moisture remaining on the lettuce leaves can nullify all the efforts expended.

The chicken was waiting. Preheat the pan and fry the fragrant fillet pieces in a small amount of oil. Do not overcook the meat: the fillet removed in time will retain juiciness and softness.

Cheese - in our case it is Parmesan, grate on a fine grater.

Now prepare a common large salad bowl or serving plate and put pieces of lettuce leaves torn by hand on the bottom of the dish.

Put the fried chicken meat on the leaves.

The next layer will be crackers.

Now pour this beauty with the prepared sauce.

And sprinkle with grated Parmesan.

Your Caesar is ready! It not only exudes a divine taste, but also fabulously beautiful in appearance. When serving a salad to the festive table, decorate it with cherry tomatoes, a sprig of greens or slices of a hard-boiled egg.
Enjoy your meal!