Caesar Salad with Avocado

Ingredients

• 1 romaine lettuce
• 2 chicken breast fillets
• 1 Avocado
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 slices toast bread
• 1 Garlic clove
• 3 tbsp butter
• 2 egg yolks
• 2 Garlic cloves
• 2 anchovy fillets
• 2 tbsp lemon juice
• 8 tbsp olive oil
• 1 Avocado
• Salt
• 50 g freshly grated Parmesan

Instructions

1. 1.

   For the dressing, peel and finely chop the garlic. Halve the avocado, remove the pit, scoop out the flesh. Rinse the anchovy fillets cold and combine them with the avocado, egg yolks, garlic, olive oil, lemon juice, salt, and pepper in a blender; blend until creamy. Taste and adjust seasoning.

2. 2.

   Wash and tear the romaine lettuce into bite‑sized pieces.

3. 3.

   Rinse the chicken breasts, pat dry, season with salt and pepper, then sear them slowly in hot oil for about 8 minutes on each side. Dice the toast bread and fry it in hot butter until golden brown. For the salad, halve the avocado again, remove the pit, peel, dice, and drizzle with lemon juice. Slice the cooked chicken crosswise, arrange it with lettuce and avocado on a plate, sprinkle with croutons, then top with parmesan and pour the dressing over everything.