CLASSIC HOMEMADE Chicken Caesar Salad

Instructions

1. Chop up the anchovies and add 1 minced garlic clove, combine until smooth.
2. Combine and whisk the yolks, dijon mustard and worcestershire sauce in a bowl. Whisking constantly pour in slowly 80 ml of olive oil, the sauce is thickening. Add the anchovy and garlic, lemon juice, water and keep beating, the sauce is becoming lighter. Add 30 g of the grated parmesan and stir, the dressing is ready.
3. Cut the bread into dices, lay out in the pan heated with 2 tbsp of olive oil, add ½ tsp of herbs de provence, stir and fry until golden crust over low heat, sprinkle with 1 tbsp of grated parmesan, stir and switch the heat off.
4. Cut the chicken fillet a butterfly-shaped, salt and pepper on each side.
5. Fry the breast until readiness for 3-4 minutes on each side over low medium heat.
6. Cut the fried chicken breast across fibers into long strips.
7. Cut the lettuce leaves, drizzle with 2 tbsp of lemon juice, add the half of prepared dressing and croutons and toss everything neatly.
8. Lay out the salad onto a big dish and put the chicken breast pieces atop.
9. Sprinkle with the grated parmesan, drizzle with the dressing and serve to the table. Add the rest of croutons to taste.