Salad at home
Description
The recipe won't take much time. The classic "Caesar" recipe is quite different from the one I'm sharing, but that's precisely why I'm labeling it as "homemade." This salad recipe came about completely by accident, thrown together from whatever I had in the fridge. You can substitute cherry tomatoes with small cream tomatoes (a variety of tomato), and replace the iceberg lettuce with napa cabbage. Serve at the table.
Instructions
- 1
Step 1
1. I wash the chicken fillet and cut it into pieces. I fry the fillet in a pan with sunflower oil until a golden crust forms, seasoning with salt to taste.
- 2
Step 2
2. I boil and cool quail eggs, then peel them. I wash the cherry tomatoes and place them with the eggs.
- 3
Step 3
3. Grate the Parmesan on a fine grater (or you can use thin slices).
- 4
Step 4
4. For the sauce: use mild mustard (but not grainy), place it in a bowl.
- 5
Step 5
5. Add a teaspoon of May honey to the mustard; mine is slightly crystallized.
- 6
Step 6
6. Peel the garlic, press the cloves through a garlic press into a bowl.
- 7
Step 7
7. Add a couple of spoons of mayonnaise, pour in some extra virgin olive oil and vinegar.
- 8
Step 8
8. Thoroughly mix the mixture until smooth.
- 9
Step 9
9. Wash the iceberg lettuce leaves and dry them thoroughly, then tear them into small pieces by hand and place them on a plate as a base.
- 10
Step 10
10. On top of the iceberg lettuce, I place halved tomatoes, quail eggs, and olives.
- 11
Step 11
11. Place the chicken in the center, then add the croutons (I used store-bought ones), sprinkle everything with Parmesan, and drizzle with the prepared dressing.