Caesar salad
Ingredients
- 2 chicken fillets
- 1/2 teaspoon of sugar
- The juice of half a lemon
- 1 nice head of romaine lettuce
- 4 slices of bread
- 1 clove of garlic
- 1/2 teaspoon of Espelette chilli
- 2 tablespoons of traditional-style French olive oil
- 1 clove of garlic, crushed
- 1 teaspoon of mustard
- 1 egg yolk
- 120ml of traditional-style French olive oil (e.g. PDO Vallée des Baux de Provence – matured olives)
- 1 tablespoon of cider vinegar
- 1 teaspoon of water
- A few drops of lemon juice
- 1 teaspoon of Worcestershire sauce (or 1 crushed anchovy)
- 50g of Parmesan shavings
- Salt, pepper
Tip
Instructions
Cut the bread into small cubes. Crush the garlic clove with the French olive oil and the Espelette chilli, then mix with the bread cubes. Spread out on a baking tray and bake at 150°C for about ten minutes.
Heat a frying pan with 1 tablespoon of olive oil and cook the chicken fillets for about 10 minutes, turning them so they brown evenly on all sides. Season with salt and pepper, add ½ teaspoon of caster sugar and the juice of half a lemon, then mix well, allowing the mixture to caramelise slightly. Cut into strips.
- Wash the lettuce and then cut it into pieces.
- Mix together the mustard, crushed garlic clove and egg yolk, then whisk vigorously whilst slowly drizzling in the French olive oil, just as you would for mayonnaise. Then add the vinegar, a few drops of lemon juice, the Worcestershire sauce, the water and half the Parmesan shavings. Stir well.
- Place the salad in a large salad bowl, arrange the chicken on top, along with the remaining Parmesan shavings and the croutons. Drizzle with the sauce.
Tip
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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