Lamb's lettuce Caesar salad
fooby.ch
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Ingredients
| 2 tsp | coarse-grain mustard |
| 2 tbsp | lemon juice |
| 3 tbsp | olive oil |
| 3 tbsp | crème fraîche |
| 3 tbsp | Parmesan |
| 2 | anchovy fillets |
| ½ tsp | pepper |
| 2 tbsp | olive oil |
| 1 | lye roll |
| 1 | garlic clove |
| 1 tbsp | Parmesan |
| 4 | fresh eggs |
| water | |
| 4 | chicken thighs |
| ¼ tsp | salt |
| a little | pepper |
| 1 tbsp | olive oil |
| 8 slices | bacon |
| 200 g | lambs' lettuce |
Preparation Steps
- Dressing
- In a large bowl, mix the mustard with all the other ingredients up to and including the pepper.
- Lye croutons
- Heat the oil in a frying pan. Mix the bread cubes and garlic, toast for approx. 2 mins. until golden. Sprinkle the parmesan on top and toast for a further minute.
- Soft-boiled eggs
- Carefully lower the eggs into the boiling water, simmer over a low heat for approx. 7 mins. Remove, rinse under cold running water. Peel the eggs and cut in half.
- Salad
- Season the chicken. Heat the oil in the same pan. Fry the chicken over a medium heat for approx. 5 mins. on each side, remove from the pan, cut into strips. Gently fry the bacon in the same pan until crispy, without adding any oil. Mix the lamb's lettuce, chicken and bacon with the dressing, plate up. Serve with the croutons and eggs.
Serves
- 4 persons
Time
- Preparation:
- Total: