Heat up the oven to 180°C (heat from above/below). Wash the yellow pepper, the radishes and the tomatoes thoroughly and cut the vegetables into small cubes, slices and wedges. Wash the Romaine lettuce, spin it dry and cut it into bite-size pieces.
Tip: The green leaves of the radishes can also be eaten and should not be thrown away. The leaves taste slightly spicy and can be used to brighten up a salad.
Ingredients: vegetables, lettuce
Cut the crusts off the bread and then cut it up into evenly-sized 1 cm cubes. Spread out the bread cubes on a baking tray and scatter them with little flakes of butter and sprigs of thyme. Roast the croutons for around 5 minutes in the oven, until they are golden brown.
Tip: You can use the leftover bread crusts to make dumplings, for example.
Ingredients: bread, butter, thyme,
The Caesar dressing
Separate the egg and then put the egg yolk into a bowl. Add the mustard, white wine vinegar, grated lemon zest, salt and freshly ground black pepper and stir together well. Slowly add the oil, whilst constantly stirring, and keep going until the texture starts to change. When the dressing has reached a smooth and thick consistency, add 40 g of grated parmesan.
Tip: You can keep the egg white in the fridge and use it the following day, for example to make scrambled eggs.
The chicken breast
Rinse the chicken breast under cold water and pat it dry. Fry the chicken breast in a hot frying pan in rapeseed oil, until both sides are golden brown.
Tip: To save time, you can cut the chicken breast in half before frying. This will reduce the cooking time by a half.
Ingredients: chicken breast, rapeseed oil
Mix together the cut-up vegetables, the Romaine lettuce and the salad dressing and then cut the chicken breast into narrow strips.
Tip: For extra flavour and taste, try adding anchovy fillets. Simply cut up the anchovies into small pieces and mix into the salad.
Ingredients: vegetables, lettuce, chicken
The finishing touch
Arrange the salad in small but deep plates and garnish the finished salad with a handful of the roasted croutons and the fried chicken breast.
Ingredients: salad, croutons, chicken
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4 small heads of Romaine lettuce
4 chicken breasts
8 cherry tomatoes
100 g parmesan cheese (40 g for the salad dressing)
6 slices of bread suitable for toasting
A couple of sprigs of thyme
30 g butter
1 yellow pepper
2 tbsp rapeseed oil (for frying)
For the dressing:
8 tbsp sunflower oil
3 tbsp Hengstenberg white wine vinegar
1 egg yolk
Grated zest of half a lemon
1 tsp mustard, medium hot