Ingredients Half a French baguette cut into thin slices 1/2 cup olive oil 2 clov. garlic, mashed A little salt A little pepper A little oregano 1 tender lettuce, roughly chopped 6 spring onions, finely chopped 2 tbsp tender parsley leaves, whole 1 cup grated Parmesan 2 grilled chicken fillets FOR THE CAESAR DRESSING 1 organic egg yolk 1 clov. garlic 2 tbsp lemon juice 1 tbsp mustard 4 anchovy fillets in oil 1/2 cup olive oil Equipment Frying pan TAGS SALADS CHEESE 30-MINUTE MEALS LOW BUDGET MAIN COURSES SALADS AMERICAN Ingredients Half a French baguette cut into thin slices 1/2 cup olive oil 2 clov. garlic, mashed A little salt A little pepper A little oregano 1 tender lettuce, roughly chopped 6 spring onions, finely chopped 2 tbsp tender parsley leaves, whole 1 cup grated Parmesan 2 grilled chicken fillets FOR THE CAESAR DRESSING 1 organic egg yolk 1 clov. garlic 2 tbsp lemon juice 1 tbsp mustard 4 anchovy fillets in oil 1/2 cup olive oil Video Instructions CAESAR DRESSING Drain the anchovies and puree them in a blender. Place the yolk, garlic, mustard and pureed anchovies in a bowl. Mix well with a whisk and add the lemon juice. Mix again. Add the olive oil in a thin stream while whisking constantly. Taste and adjust with more lemon juice or a little vinegar if needed. For a thinner dressing, add a little water or lemon juice until it reaches the desired consistency. Alternative method in the blender: Add all ingredients (yolk, garlic, lemon juice, mustard, anchovies) and blend until creamy. With the blender running, add the olive oil gradually until the dressing thickens. Keep the dressing covered in the refrigerator until serving. SALAD Preheat the oven to 180°C (360°F) with fan. The croutons will bake on the middle rack. In a bowl, whisk the garlic with the olive oil. Add salt, pepper and a little oregano. Dip the baguette slices on both sides to coat them well and arrange them on a shallow baking sheet lined with parchment. Bake for about 10 minutes, until golden. Set aside to cool. Cook the chicken fillet in the oven or on a grill until fully cooked. Cut it into thin slices. In a large bowl combine: half the chicken, half the croutons, half the spring onion, all the lettuce, half the cheese, the parsley leaves and half the dressing. Toss gently. Divide the salad among four deep plates and garnish with the remaining chicken, croutons, spring onion and Parmesan. Drizzle with the remaining dressing and serve. ROAST CHICKEN FOR THE SALAD Drizzle the chicken fillets with two tablespoons olive oil and sprinkle with a little salt and pepper. Heat a nonstick pan over high heat without adding extra fat. Brown the fillets on both sides for about three to four minutes per side until golden. Sprinkle with a little fresh oregano and thyme. Preheat the oven to 180°C (360°F) with fan. Transfer the pan to the oven if it has a metal handle and bake the fillets for 15 minutes. Remove from the oven and let the chicken rest for a few minutes so it stays juicy. Place the fillets on a cutting board and slice thinly. TAGS SALADS CHEESE 30-MINUTE MEALS LOW BUDGET MAIN COURSES SALADS AMERICAN
