Chicken Caesar Salad with Croutons and Egg-Yolk Dressing

Cooking method

1. Step 1:

   

   The ingredients.

2. Step 2:

   

   Rinse the chicken fillet under running water. Cut it into small cubes (1–1.5 cm) and cook it in 2 tablespoons of oil. Some like it browned with a crust, but I prefer to gently cook it without browning — I find it comes out softer and juicier that way. Season lightly with salt and set aside to cool.

3. Step 3:

   

   Preheat the oven to 285–350°F (140–180°C). Take the bread. Cut about 9 slices into small cubes (about 1–1.5 cm each) and put them in the preheated oven for 5–10 minutes to dry into golden croutons. Set them aside to cool.

4. Step 4:

   

   Hard-boil 3 eggs. Cool and peel them, then separate the yolks from the whites (you won't need the whites here — save them for another dish). Now make the dressing: take the 3 egg yolks and mash them thoroughly with a fork.

5. Step 5:

   

   Squeeze the lemon juice into a clean bowl, discarding the seeds (you want about 2 tablespoons of juice).

6. Step 6:

   

   Add 2 tablespoons of lemon juice and 1 tablespoon of mustard to the mashed yolks and mix. Press the garlic through a garlic press, then stir the crushed garlic into the yolk-and-lemon mixture.

7. Step 7:

   

   Add the olive oil (1 tablespoon), salt, and pepper to the egg mixture and mix everything together. The dressing is ready.

8. Step 8:

   

   Next, grate the Parmesan on a fine grater.

9. Step 9:

   

   Wash, dry, and finely tear the lettuce leaves, then put them in a deep bowl.

10. Step 10:

    

    Cut the cherry tomatoes into halves or quarters (I do quarters, since I find them easier to mix and eat that way). Arrange the tomatoes over the lettuce.

11. Step 11:

    

    Next, add the cooked chopped chicken. Drizzle the salad with the dressing.

12. Step 12:

    

    Toss well.

13. Step 13:

    

    Add the croutons.

14. Step 14:

    

    Sprinkle with the cheese and refrigerate for 30–60 minutes so the flavors can meld.