Caesar salad
2 portions: less than 30 minutes Caesar sauce:
- ½ dl of mayonnaise
- ½ garlic clove
- 1 tsp of Dijon mustard
- 1 tbsp of lemon juice
- a little black pepper
- a pinch of salt
Mix all the ingredients together and let season for a moment.
- 2 bags of iceberg lettuce or half a head of iceberg lettuce (200 g)
- ½ cucumber (100 g)
- a 2 cm piece of leek (20 g)
- ½ pack of chicken fillets (200 g)
- a few Parmesan flakes or Polar 5% cheese
- (1 slice of toast if you make croutons)
Tear or cut the salad into small pieces. Chop the cucumber and leek as well and add in the same bowl. Wash the leek well, sand is easily left between the layers. Heat the oiled Muurikka Grill pan and add the chicken fillets to fry. If you make toast croutons, toast the bread in the grill pan next to the chicken and dice the toasted bread into croutons. Mix the Caesar sauce with the salad-cucumber-leek mixture and stir thoroughly. Assemble the ingredients into two equally sized portions, tear and add the fried chicken. Top off the portions by adding a few pieces of cheese flakes and sprinkle the toast croutons on top. Caesar salad is best consumed immediately or after letting it sit for a moment. Recipe: Eeva-Maria Lisko @keveammatkattilat 