Summery Caesar salad with homemade Caesar dressing
Wine suggestion: Black Stallion Los Carneros Pinot Noir 2022, item no. 2235
The fruity character of the wine wraps the dish phenomenally, while at the same time it easily captures the sweetness from the cheese and the dressing in an absolutely exemplary way, resulting in a winning combination and a clear choice now that summer is approaching. Both parts of Sonoma and Napa are represented in this wine’s grape origins, which offer a humble strength as well as mineral-toned tannins. This combined with the generous fruitiness of strawberries, cherries, blackcurrants, plums and ripe raspberries, as well as a vanilla-infused barrel finish where both tobacco and cigar leaves are present in the background, creates a beautiful symphony. The fruitiness is also appealing and is enhanced by a liquorice-note vibrato of dried herbs on a background of blood-citrus acid that adds edge and freshness.
- Category: Chicken breast
- Cuisine: Main course
Ingredients
2 people:
- 1 egg yolk
- 1 1 tbsp white wine vinegar
- 1 1 tbsp of sardine cream or 3 sardine fillets
- 1 small clove of garlic
- 1 dl neutral oil, e.g. rapeseed
- 1 dl olive oil
- 50 grams grated cheese, like Parmigiano Reggiano
- Salt
- Black pepper
- 1 Roman salad
- 1 packet of bacon
- about 150 g Chicken breast
- 5 st romanticatomater
- crutches
- Salt
- Newly painted black pepper
- praised Parmigiano Reggiano
Instructions
- Start with the Caesar dressing. Mix the egg yolk with the wine vinegar, the pressed garlic and the anchovies. If you used fillets, crush them with a fork before adding them to the dressing.
- Then carefully pour the oil in while whisking. Finally, mix in the cheese and season with salt and pepper. Let it cool while the rest is prepared.
3. Heat a frying pan over high heat and fry the bacon slices that you have halved. Place the side aside on a plate with kitchen paper. - Chop the parmesan and set aside in a bowl. Slice the lettuce leaves (the desired number of leaves) into 3-4 cm pieces and set aside in a bowl along with the tomatoes that you have halved.
- Grill the fresh chicken breast fillets until cooked through (of course, you can also roast them on the stove in the pan, or in a grill pan). Set aside and cut into slices.
- Mix the lettuce leaves with the dressing, the tomatoes, the sliced parmesan (leave some for garnishing) and stir gently.
- Add bacon, chicken slices, sprinkle with croutons, roll a few turns with the pepper mill and top with the remaining parmesan. Serve immediately.