Classic
Description
The salad is quick and easy to prepare. The very first version of this dish was invented in America. Many of us are used to seeing tomatoes in this dish, but actually, they weren't originally included. So, for you, I've described it. The salad is ready to serve.
Instructions
- 1
Step 1
Bring salted water to a boil. Add the egg and immediately turn off the heat. Let the egg sit for 1 minute. Then crack it into a bowl.
- 2
Step 2
Add lemon juice and mustard. Gently blend the mixture with a blender.
- 3
Step 3
Then pour in the vegetable and olive oils, continuing to whisk.
- 4
Step 4
Next, chop the anchovies. Add them to the sauce and blend again until smooth.
- 5
Step 5
And at the end, add the balsamic vinegar. Mix once again. The sauce is ready!
- 6
Step 6
Now it's time for the main ingredients. Cut the chicken breast into pieces and rinse it. Season with salt and pepper. Let it marinate for 20 minutes.
- 7
Step 7
6 tablespoons of olive oil mix with garlic pressed through a press. Let the oil infuse for about 10 minutes, then remove the garlic. The croutons will then be fried in this oil.
- 8
Step 8
Cut the bread into 1 by 1 cm cubes, be sure to remove the crusts. Fry the bread cubes in aromatic oil.
- 9
Step 9
Sear the chicken in regular olive oil until golden brown. Let it cool completely. You can use a grill for this.
- 10
Step 10
On a serving plate, tear the washed salad leaves. Place the pieces of chicken on top.
- 11
Step 11
Place the croutons. Grate the cheese on top and pour the sauce over everything.