Another variation of the famous and so beloved by many salad. This time with an Italian accent. I highly recommend repeating this simple recipe at home for a change.
Cooking description:
I hasten to share an idea of how to make a Milanese Caesar salad. The basis will be chicken, it can be fried in a pan or baked in the oven. The croutons in this case are with garlic, which gives the dish a special piquancy. A bit of avocado for variety and the famous Parmesan. A real delight!
Purpose: For lunch / For dinner / For an afternoon snack / Whip up
Main ingredient: Poultry / Chicken
Dish: Salads / Caesar salad
Cuisine geography: Italian / European
Ingredients:
- Chicken fillet - 200 Grams
- Tomatoes - 100 Grams
- Ayberg Salad - 1/3 Piece
- Avocado - 1 Piece
- Bacon - 2-3 Slices
- Bread - 2-3 Slices (+ garlic to taste)
- Salt and Pepper - To taste
- Parmesan - 4 tbsp. spoons (grated)
- Olive Oil - 70 Milliliters
- Anchovy Fillet - 4 Pieces
- Lemon juice - 1 Tbsp. the spoon
- Garlic - 1-2 Cloves
Servings: 2-4
How to cook Milanese Caesar Salad
1 Wash and dry the chicken breast, season with salt and pepper to taste. Fry in a pan or grill, bake in the oven, boil, whatever you like best. 2 Wash the salad, dry, tear with your hands. 3 Cut the tomatoes into small slices. If using cherry, then half. 4 Cut the bread into small cubes. Season with a little salt, drizzle with olive oil and sprinkle with grated garlic. Dry in a skillet or oven. 5 Peel the avocado and chop the flesh. 6 Slice the bacon and fry in a skillet until crispy.