Caesar salad

Caesar salad

4 persons
10 minutes
10 minutes
0 minutes
Olive oil or Olives used : Vallée des Baux de Provence PDO

Tips and tricks

The tips and tricks of Annelyse : prepare the croutons with “old” bread and keep them in a hermetic box, then you will still have some to put on salads or soups !


  • 2 chicken fillets
  • 1/2 tsp sugar
  • The juice of 1/2 yellow lemon
  • 1 “romaine” lettuce
  • For croûtons :
  • 4 slices of bread
  • 1 garlic clove
  • 1/2 tsp Espelette pepper
  • 2 tbsp traditional olive oil
  • For the sauce :
  • 1 crushed garlic clove
  • 1 tsp mustard
  • 1 egg yolk
  • 120ml traditional olive oil (Vallée des Baux de Provence PDO)
  • 1 tbsp cider vinegar
  • 1 tsp water
  • Some drops of yellow lemon
  • 1 tsp Worcestershire sauce (or 1 crushed anchovy fillet)
  • 50g Parmesan cheese chips
  • Salt,pepper
  • Prepare the croutons : cut the bread into small squares. Crush the garlic clove with olive oil and Espelette pepper, and blend with bread squares. Spread on a baking sheet and cook in the oven for 10 min to 150°C.
  • Heat 1 tbsp olive oil in a stove, brown chicken fillet (on each side) for 10 min. Salt and pepper, add 1/2 tsp sugar and the juice of 1/2 lemon. Mix and caramelize. Cut the meat into slices.
  • Wash the salad and cut it into slices. Laver la salade puis la couper en tronçons.
  • Prepare the sauce : mix the mustard, crushed garlic clove and egg yolk, beat vigorously by adding olive oil very slowly (as for a mayonnaise). Add the vinegar, some drops of lemon juice, Worcestershire sauce, water and the half of Parmesan cheese chips. Blend.
  • In a large bowl, put first the salade, then the sliced chicken fillets, the remaining Parmesan cheese chips and croutons. Coat of sauce.

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Thanks to Annelyse Chardon

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