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Caesar Salad and Rosettes of Tête de Moine AOP

Caesar Salad and Rosettes of Tête de Moine AOP


Serves 4
1 + 1 tbsp olive oil
400 g chicken breast, cubed
100 g bread croûtons
1 tsp garlic
1 romaine lettuce, cut in strips
12 anchovies, cut in pieces
½ bunch of coriander, chopped
½ bunch of flat parsley, chopped
salt, pepper

20 rosettes of Tête de Moine AOP

Caesar Sauce
6 tbsps home-made or purchased mayonnaise
2 tsps Worcestershire sauce or 2 tsps soya sauce and a little harissa (chilli paste)
1 tsp lemon juice
2 tbsps milk

Time required: 18 minutes


1.Preheat the grill. Caesar sauce: in a bowl, mix the mayonnaise with the Worcester sauce or the soya sauce and a little harissa, the lemon juice and the milk. Salt and pepper. Set aside. Coat the chicken cubes with 1 tbsp olive oil. Salt and pepper. Cook under the grill for 3 minutes on each side. Set aside.
2.In a bowl, mix the croûtons with the remaining olive oil and the garlic. Fry 2 minutes in a frying pan until golden brown, stirring all the time. Set aside. In a salad bowl, mix the romaine lettuce with the anchovies, croûtons, cubed chicken, coriander and flat parsley.
3.Arrange the salad on the plates. Top with Caesar sauce. Garnish with rosettes of Tête de Moine AOP.

Cheese in this recipe

Source of recipes

SCM Benelux

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