Cesar salad

45 min

Type of dish: Birds, Salads

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Lettuce 0.8 ud

Chicken breast 0.25 kg

Block cheese 0.09 kg

Black olive 0.1 kg

Pasteurised egg 0.05 kg

Anchovies in oil 0.025 kg

Garlic, bulb 0.4 ud

Mustard 5.0 g

Sunflower oil 0.2 l

Loaf bread 0.1 ud

Olive oil, capsules 5.0 ud

Vinegar, capsules 5.0 ud

Table salt, sachets 5.0 ud

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)

Energy

634.37

kcal

Carbohydrates

1.33

Proteins

19.52

Lipids

51.05

Fiber 0.75 g

Saturates 10.95 g

Monounsaturated fatty acids 22.95 g

Polyunsaturated fatty acids 25.88 g

Cholesterol 92.03 mg

Calcium 187.22 mg

Iron 1.65 mg

Zinc 1.47 mg

Vitamin A 125.19 ug

Vitamin C 3.46 g

Folic acid 16.53 ug

Salt (Sodium) 1248.77 mg

Sugars 0.94 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.