Caesar Salad
Ingredients
- ½ Le Petit Français French Baguette (for croutons)
- Iceberg Lettuce
- 2 chicken breasts
- 5 eggs
- 1 slice parmesan cheese
- 1 clove garlic
- 4 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- salt
- pepper
- herbes de Provence
Instructions
Prepare the sauce:
- Mix the lemon juice, mustard, egg yolk and garlic and add 3 tablespoons of olive oil. Cover with plastic film wrap and refrigerate.
Prepare the croutons:
- Prepare Le Petit Français half-baguette according to the instructions on the packaging, then cut 4 to 6 slices.
- Cut the slices into cubes.
- In a salad bowl, add the bread cubes, herbes de Provence and chopped garlic, then drizzle with 2 tablespoons of olive oil.
- Mix it all together.
- Place the bread cubes on a baking tray and bake on the middle rack of your oven for about 15 minutes.
- Once the croutons are golden brown, remove from the oven and allow to cool.
Prepare the garnish:
- Dice the chicken breasts.
- Grill the diced chicken in a lightly oiled frying pan.
- Boil some water in a saucepan. Add the eggs and cook for 10 minutes.
- Remove eggs from heat and cool in cold water. Once cooled, remove the shells and cut eggs in half.
- Grate a few shavings of the Parmesan cheese.
- In a plate, arrange the lettuce leaves, chicken, croutons, Caesar sauce and Parmesan cheese.
- Enjoy!
