Caesar salad with corn-fed chicken

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Corn-fed chicken

3 corn-fed chicken breasts, skin removed
1 tbsp rapeseed oil

Caesar salad

1 egg yolk, room temperature
1 tsp mustard
¾ dl rapeseed oil
1 clove of garlic, finely chopped
3 anchovy fillets, rinsed, patted dry, finely chopped
4 tbsp vinegar
1 tbsp lemon juice, a little lemon zest
2 tbsp water
Salt
Pepper
1 romaine lettuce
50 g Parmesan, shavings

Croutons

150 g white bread, crusts removed, cut into cubes
Olive oil

Preparation

Put the corn-fed chicken breasts into a bag and vacuum seal on level 3. Place the bag in the perforated cooking tray, put into the cold cooking space and cook (1 step). Take the corn-fed chicken breasts out of the bag and sear briefly on all sides in hot oil.
For the salad sauce, combine the egg yolk and mustard. Gradually add the oil. Add and mix in the garlic and the anchovy fillets along with the vinegar, lemon juice, lemon zest and water. Season with salt and pepper. Cut the romaine lettuce into strips and mix into the salad sauce. Sprinkle over the Parmesan shavings.
Fry the cubes of bread in the olive oil until golden and crispy.

Cooking steps

Steaming 64°C for 1 Hrs

Tips

  • Normal chicken breasts can be used in place of corn-fed chicken breasts.
  • Four mini romaine lettuces can be used in place of one standard romaine lettuce.
  • Perforated cooking tray 430 × 370 × 25 mm
  • Stainless steel tray
Quantity Ingredient
1 tbsp rapeseed oil
1 romaine lettuce
1 clove of garlic
Salt
Pepper
1 egg yolk
Olive oil
1 tsp mustard
50 g Parmesan
2 tbsp water
3 anchovy fillets
4 tbsp vinegar
1 tbsp lemon juice
3 corn-fed chicken breasts
150 g white bread
¾ dl rapeseed oil

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