Chicken Caesar salad

📝 Ingredients

• 120 g chicken breast
• 1 romaine lettuce heart
• 30 g Parmesan shavings
• 2 slices country bread (for the croutons)
• — Caesar dressing —
• 2 tbsp mayo
• 1 tbsp grated Parmesan
• 1 garlic clove, crushed
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1–2 anchovy fillets, chopped (can be left out)
• ½ tsp Worcestershire sauce
• Salt, pepper

🍴 Utensils

• Frying pan
• Large bowl
• Small bowl for the sauce

📖 Steps

1. Croutons: cut the bread into 2 cm cubes. Fry in olive oil with a whole garlic clove and thyme over medium heat for 5–7 min until golden and crisp on all sides. Season with salt.
2. Cook the chicken, seasoned with salt, pepper and paprika, for 4–5 min on each side. Let it rest, then slice on the diagonal.
3. Make the dressing: blend or whisk all the ingredients until smooth and creamy. Taste — it should be salty, savoury and slightly tangy.
4. Wash and spin-dry the romaine. Tear the leaves into pieces by hand (never cut — it oxidises).
5. In the large bowl, coat the romaine with the Caesar dressing. Don't drown it — just coat each leaf well.
6. Arrange on plates. Add the chicken slices, croutons and Parmesan shavings.
7. Season generously with pepper and serve immediately — the croutons soften quickly.