Caesar salad

PREPARATION

First, add some aroma to the chicken by cutting it into strips approximately 1 cm thick, placing them in a bowl with a few drops of Worcestershire sauce and a splash of lemon juice, and leaving them to infuse for 30 minutes.

For the dressing, make a mayonnaise from 200 ml of olive oil, 1 egg, salt and a splash of vinegar or lemon juice (according to taste). Then add 50 ml of water, a few drops of Worcestershire sauce and a few drops of Tabasco sauce. Stir vigorously with a spoon until the mixture is less dense. Then chop the anchovies into very small pieces and add them to the dressing.

Using a peeler, remove some very thin strips of Parmesan cheese. We will use them when assembling the dish at the end.

Pour a generous amount of sunflower oil into a pan and place on a high heat. Then cut the slices of bread into cube-shaped croutons of approximately 1.5 cm. Add them to the hot pan and fry for a few minutes until crunchy.

Heat a few drops of olive oil in a pan and sauté the Palacios roast chicken breasts. 

To assemble the dish, make a bed of lettuce on a plate and place the halved cherry tomatoes, the strips of Parmesan cheese and the chicken on top. Decorate with the croutons and dress with our special Caesar dressing.