45 min
Type of dish: Salads, Birds
Temperature: Cold
Allergens
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Mustard
Mustard
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Lettuce 0.8 ud
Chicken breast 0.25 kg
Block cheese 0.1 kg
Black olive 0.1 kg
Garlic, bulb 0.5 ud
Mustard 15.0 g
Elaboration
  • Vacuum pack the chicken breasts flavored with chopped anchovies and mustard. Boil at 90 ºC for 45 minutes, blast chill and cut into strips.
  • Dice, slice or grate the cheese.
  • Wash and chop the lettuce.
  • Cut the bread into cubes and toast or fry.
  • Prepare the Caesar sauce:
  • Emulsify the egg or yolks with a few drops of lemon, salt and oil.
  • Add a slice of garlic, chopped anchovy and mustard (if desired you can add capers and Perrins sauce to taste), blend everything together.

SET UP

  • Place the lettuce on the base of the plate, place the chicken strips on top along with the cheese and the bread croutons and the olives.
  • Dress with the sauce.
Nutritional information (1 portion)
Fiber 0.75 g
Saturates 9.91 g
Monounsaturated fatty acids 15.29 g
Polyunsaturated fatty acids 25.09 g
Cholesterol 93.73 mg
Calcium 200.92 mg
Iron 1.61 mg
Zinc 1.54 mg
Vitamin A 129.49 ug
Vitamin C 3.47 g
Folic acid 16.93 ug
Salt (Sodium) 1316.37 mg
Sugars 1.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.