Pineapple Salad
Description
The combination of chicken and pineapple has become almost textbook. I've even had a julienne with these ingredients! :) As for salads featuring chicken and this sunny fruit together—there are countless versions! Of course, the recipe for "Caesar" salad with pineapple significantly differs from the classic version, allegedly invented by Caesar Cardini in 1924. In the original, aside from lettuce leaves, croutons, and cheese, there's practically nothing else... But the Italian chef and restaurateur was limited in his choices: his kitchen was nearly out of ingredients, yet guests demanded a meal. And surely, if he'd had a piece of chicken fillet and a can of pineapple at hand, wouldn't Cardini have tossed them into his salad, which later became so famous? ;)
Instructions
- 1
Step 1
Rub the chicken fillet or breast with salt and pepper, then place in the refrigerator for half an hour. Remove, lightly pound, and quickly sear in a hot skillet (or even better, on a grill) with a couple of tablespoons of oil.
- 2
Step 2
Cut the crust off the baguette. Cut the crumb into cubes, place on a baking sheet, salt, sprinkle with oil, and bake until golden brown.
- 3
Step 3
Squeeze the lemon juice.
- 4
Step 4
Rub the garlic with a pinch of salt and pepper. Add egg yolk and mustard, and whisk. Gradually, while continuing to whisk, add olive oil. The result should be a sauce with a consistency similar to that of thin sour cream.
- 5
Step 5
Wash the salad leaves, dry them, and tear by hand.
- 6
Step 6
Dress them with sauce and gently mix, taking care not to damage them.
- 7
Step 7
Grate the Parmesan cheese on a grater.
- 8
Step 8
In a separate bowl, mix the canned pineapple pieces, sliced chicken, and croutons. Transfer to a serving dish with salad leaves and toss again. Drizzle with sauce, sprinkle with grated Parmesan, and serve immediately.