Caesar Salad with Anchovies

Ingredients

• 4 slices Whole grain toast
• 3 tbsp Rapeseed oil
• 4 chicken breast fillets (about 150 g each)
• Salt
• Pepper
• 200 g romaine lettuce
• 1 stalk Parsley
• 1 Garlic clove
• 1 tsp lemon juice
• 1 tsp sharp mustard
• 1 tsp Worcestershire sauce (or soy sauce)
• 1 egg yolk
• 5 anchovy fillets
• 8 tbsp olive oil
• 1 tsp Honey
• 10 g parmesan (chunks; 32% fat)

Instructions

1. 1.

   Dice the toast and fry in 2 tbsp hot oil until golden brown and crisp. Transfer to a paper towel. Rinse the chicken breasts, pat dry, and lightly flatten if needed. In the remaining hot oil, grill in a skillet for 3–4 minutes until golden brown. Remove from heat and let rest covered to finish cooking. Season with salt and pepper.

2. 2.

   Rinse the lettuce and parsley, then shake dry. Tear the lettuce into bite-sized pieces and pull parsley leaves from stems, chopping roughly. Grate the parmesan and finely chop 4 anchovy fillets.

3. 3.

   For the dressing, peel the garlic clove and place in a tall container. Add lemon juice, mustard, Worcestershire sauce, egg yolk, 1 anchovy, and oil. Blend all ingredients with a stick blender until smooth. Season with honey, salt, and pepper; add water if needed to reach desired consistency.

4. 4.

   Slice the chicken into strips and combine with lettuce, parsley, anchovies, and croutons in a bowl. Drizzle dressing over the mixture and toss well. Sprinkle with parmesan before serving.