Caesar Salad Recipe

For the Caesar sauce, separate the whites from the yolks of 3 eggs. Place all the yolks in a mixing bowl, add vinegar, salt, and pepper.

Whisk everything together with sunflower oil in a stream and an equal amount of olive oil (save 2 cl for finishing) until you achieve a creamy and light sauce.

Then mix this mayonnaise with the garlic, half of the capers, and the anchovies, then gradually incorporate the rest of the sauce.

For the chicken and its breadcrumb coating, place a bit of flour, 1 beaten egg, and some panko breadcrumbs in 3 separate containers. Dip the fillets into each of the ingredients in that same order.

Next, brown your small chickens in a skillet with some hot sunflower oil. For those who are meticulous, you can sear the chickens in clarified butter in a pan and finish cooking in the oven if necessary.

Lightly toast the remaining breadcrumbs in the oven at 140 °C for 20 minutes. Meanwhile, dry and fry your previously rinsed capers in hot oil, then cut your romaine hearts into 2 cm thick pieces.

Finely slice the remaining salad trimmings, then peel and dice the mushrooms into 1 cm cubes.

Repeat the following steps in 4 deep plates. Place a section of salad in the center of the dish, then drizzle the leaves with your Caesar dressing.

Arrange the sliced poultry into ½ cm strips on your bed of salad. Cover with a layer of greens and season with a new layer of dressing.