Caesar salad

The secret to a delicious caesar salad is the dressing. It’s made with salt and the wonderful flavour of anchovies. Caesar salad is so hearty that it’s great for lunch.

Ingredients for two

2 chicken breast fillets (unmarinated) 1 romaine lettuce 2 handfuls of bread;100g parmesan cheese

Cheese review

1 egg yolk 1-2 dl virgin olive oil

1 egg yolk 1-2 dl virgin olive oil

1 tbsp.2 to 4 anchovies 1 teaspoon dijon mustard 1 tablespoon lemon juice 1 pinch of sugar

Chemistryp>*Wheat toast, diced in a pan and slightly perforated. Toast until brown.

Cut the lettuce into pretty crumbs and rinse. Leave to dry.

Make the croutons*. It’s always a good idea to make old bread anyway and keep a jar to spare. Krutongs are good with any salad.

Fry the chicken fillets quickly in a hot (cast iron) pan. Salt and pepper both sides. Be careful not to fry the chicken dry – it will cook horribly easily. Transfer to a chopping board.

Then the most challenging part, the caesar check; put the sauce ingredients in a high-sided bowl and whizz with a hand blender until smooth. Add more sauce if necessary. Mustard is a good helper. It prevents the sauce from curdling.

Salad on the bottom of the plate, croutons on top. Slice the chicken and place on the plate. Serve with caesar sauce from a separate cup. Some people mix it directly into the salad, but it is easy for the salad to lose its crunch. Garnish the caesar salad with parmesan shavings and smash!