Caesar Salad and Rosettes of Tête de Moine AOP

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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
  • Garnish
  • 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


  1. 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. 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. 3 Arrange the salad on the plates. Top with Caesar sauce. Garnish with rosettes of Tête de Moine AOP.

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