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

Buğulama esnasında 64 1 Saat°C

İpuçları

  • 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
Miktar Malzeme
1 egg yolk
2 tbsp water
3 corn-fed chicken breasts
Salt
1 clove of garlic
¾ dl rapeseed oil
1 romaine lettuce
50 g Parmesan
Pepper
1 tbsp rapeseed oil
1 tbsp lemon juice
150 g white bread
3 anchovy fillets
4 tbsp vinegar
Olive oil
1 tsp mustard

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