The Caesar salad is a very simple classic, but with the addition of some chicken, turns into a meal. For garlic croutons, first toast the bread slices, brush it with a halved garlic clove, and then cut into cubes and bake as indicated below.
- 3 strips of bacon
- 1 slice bread
- 2 tsp sunflower oil
- 125gr chicken breast, cubed
- 1 tsp sunflower oil
- 1 egg, hard boiled
- 1 tbs olive oil
- 1,5 tsp white wine vinegar
- 1 tsp Dijon mustard
- 8gr Parmesan cheese slivers
Serves 1 as part of the Budget Challenge
Cut the bacon into large pieces. Heat a frying pan and bake the bacon until crisped up. Remove from the pan.
Cut the bread into cubes. I leave the crust on, but remove it if you prefer. Heat the oil in the frying pan that you used for the bacon, and bake the cubes of bread until crisp, about 3 minutes on a high flame. Leave to cool.
Bake the chicken in the oil for 3 minutes or until just done. Leave to cool.
Place some lettuce on a plate, add the cold bacon and chicken.
Combine the olive oil, vinegar and mustard in a jar. Season to taste with some salt and pepper. Shake vigorously, then drizzle over the salad.
Spread the croutons and the Parmesan cheese over the salad.