- 1 romaine lettuce
- 2 chicken breasts
- 2 strips of bacon
- 4 slices of mold bread
- 40 g of laminated parmesan cheese
- 1 teaspoon of butter
- Frying oil
For the sauce:
- 2 eggs
- 1 clove garlic
- Sunflower oil
- Half lemon juice
- 6 anchovy fillets
- A pinch of ground black pepper
- 2 tablespoons of grated parmesan
- a pinch of salt
Wash the lettuce well and put it to drain. Remove the crusts from the slices of bread and cut them into squares. Next, put in a pan a spoonful of olive oil and, when it is hot, add the bread and fry it lightly. Reserve it on kitchen paper to absorb the oil excess. We will do the same with the two bacon strips.
Remove the remain bread and add two tablespoons of oil to brown the chicken breast that should be clean and cut into strips. When it is well browned we also reserve it on kitchen absorbent paper.
Let's prepare the sauce: we will put in a mixing glass (for the blender) a garlic clove peeled (remove the center of the garlic), 3 anchovy fillets, 1 whole egg and a yolk, a spoonful of lemon juice, a pinch of pepper and finally add olive oil and grated Parmesan. Begin to beat and stop only when the bottom is completely emulsified (mixed, looking like mayonnaise).
Chop the lettuce, which should be well drained, and put it in the salad bowl. Add the chicken, the bread, the remaining 3 anchovies (cut into pieces), the bacon (also cut into pieces) and the 40 grams of grated Parmesan cheese.
Finally, season with the Caesar sauce and serve it immediately so that the bread does not soften with the sauce.