salad · Cooking course

Serves 1

Ingredients

• Romaine lettuce — 50 g
• Chicken breast — 100 g
• Parmesan — 40 g
• Vegetable oil — 600 ml
• Butter — 40 g
• Egg yolk — 2 pcs
• Mustard — 10 g
• White wine vinegar — 10 g
• Garlic — 2 cloves
• Anchovies — 10 g
• Worcestershire sauce — 2 g
• Toast bread — 30 g
• Salt — to taste
• Black pepper — to taste

Instructions

1. Pour vegetable oil into a saucepan (not all of it), put on the heat. Take 2–4 slices of toast bread, cut off the crusts, and dice the rest. Deep-fry in small batches until light brown, turning with a slotted spoon. Drain on paper towel.
2. The dressing. Set a bowl on a tea towel and make mayonnaise: add a tablespoon of mustard and 2 egg yolks, whisk. Drizzle in the vegetable oil, whisking. Add white wine vinegar, whisk. + Worcestershire sauce, salt, finely chopped garlic, whisk. Finely chop a few anchovies and add. Whisk in 2/3 of the parmesan, then black pepper. If too thick, thin with a splash of water.
3. Tear lettuce into medium pieces, toss in the dressing.
4. Slice the chicken breast lengthwise into not-too-thick strips and pan-fry with butter and vegetable oil until light brown. Drain on paper towel.

Serving

1. Spread the dressed lettuce on a plate.
2. Slice the chicken and place on top.
3. Add the croutons.
4. Finish with the remaining parmesan.