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Recipe
Yield: 4 persons
Ingredients:
Dressing:
- 1 cup of pasteruized egg yolk (2 eggs)
- ½ – 1 clove of garlic
- 1 tsp worcestershiresauce
- 3 tsp white balsamic vinegar
- ½ tsp dijon mustard
- Parmesan (2 tbsp, grated)
- Rapseed oil
Chicken:
- 4 chicken fillets
- 1 lemon
- Olive oil
Croutons:
- 6 big slices of white bread
- 1 clove of garlic
- Olive oil
- Sea salt
Salad:
- 2 romaine lettuce
How to make it:
Dressing:
- Add egg yolk, worcestershiresauce, dijon mustard & dark balsamiv vinegar to a bowl
- Mix it all well – I use a electrical hand mixer
- Add some oil, little by little while you keep whisking, until the dressing has the right concistency
* A bit thinner than mayo - Peel & press/finely grate garlic
- Grate parmesan finely
- Add garlic & parmesan to the dressing & mix it well
- Season & taste to finish
Chicken:
- Preheat the oven to 180 degrees, hot air
- Remove tendons & blod from the chicken
- Finely grate the lemon zezt
- Add the chicken filets to a freezing bag & then add olive oil, lemon zest & the juice from ½ lemon
- Mix well & add the chicken & marinade to a ovenproof dish or baking plate, with baking paper on
- Put in the oven for 25 minutes
- After 30 minutes – Take the chicken out and leave to rest
- Dice the chicken
Croutons:
– Make these, while the chicken are cooling down
- Preheat the oven to 200 degrees, hot air
- Slice 6 thick strips from the bread & then dice them
- Peel & press/finely grate the garlic
- Mix oliveoil & garlic in a bowl
- Add the diced bread and mix it well with the liquid
- Add to a baking plate, covered with baking paper & heat in the oven for 5 minutes
- Take the diced bread out of the oven & leave to cool
Salad:
- Wash the romaine salad well
- Cut of the stalk below
- Then coursly cut the salad
- Mix the salad with the dressing
- Add to a serving plate/bowl & add the chicken
- Sprinkle with freshly grated parmesan & croutons
Other meat-salad recipes
⇒ Salad with chicken & beluga lenses
⇒ Salad with chicken & pearl barley
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