Caesar salad with chicken

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Salad

4 eggs
1 romaine lettuce, small
4 tbsp Parmesan, grated
Wash and cut the lettuce, then arrange on plates. Put the Parmesan to one side.
Place the eggs in the perforated cooking tray and put it into the cold cooking space. Steam.
Steaming 100°C for 18 Mins
Plunge the eggs into cold water, carefully shell them and put aside for garnishing.

Salad dressing

100 g aioli
2 tbsp fish sauce
½ lemon, juice and zest
½ bunch of chives
Wash, zest and juice the lemon. Rinse and finely cut the chives. Mix all the ingredients together and put to one side.

chicken

12 chicken fillets
2 tbsp olive oil
Salt
Pepper
4 bacon rashers
1 flatbread
Put the chicken fillets in the lined baking tray, drizzle with oil and season with salt and pepper.
Appliance preheating
(Pre-)heat cooking space to 230°C with Hot air + steaming
Cut the rashers of bacon into strips and place on the baking tray along with the chicken fillets. Put the tray into the cooking space. Bake.
Put the pastry in
Hot air + steaming 230°C for 8 Mins
Rip the flatbread into chunky pieces, spread over the lined stainless steel tray. Put the tray into the hot cooking space. Continue to bake.
Add ingredients
Hot air + steaming 230°C for 4 Mins
Arrange the chicken, bacon, flatbread and egg on the lettuce. Drizzle over the dressing and sprinkle over the Parmesan.
  • Perforated cooking tray, 430 × 370 × 25 mm
  • Baking tray
  • Stainless steel tray
Quantity Ingredient
½ bunch of chives
2 tbsp fish sauce
1 romaine lettuce
4 bacon rashers
100 g aioli
12 chicken fillets
4 tbsp Parmesan
1 flatbread
Salt
4 eggs
½ lemon
Pepper
2 tbsp olive oil

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