Romaine Lettuce Salad with Chicken Breast and Croutons

Ingredients

• 2 egg yolks
• 3 Garlic cloves
• 2 anchovy fillets
• 2 tbsp lemon juice
• Salt
• Pepper
• 8 tbsp olive oil
• 2 tbsp chopped parsley
• 50 g grated Parmesan
• 1 romaine lettuce
• 2 chicken breast fillets
• 2 tbsp oil
• 4 slices of toast bread
• 1 Garlic clove
• 100 g butter

Instructions

1. 1.

   For the sauce, place the egg yolks in a bowl, peel and crush the garlic cloves into them. Rinse the anchovy fillets cold, finely chop them, and add with lemon juice, salt, and pepper. Whisk everything until creamy, drizzle in oil gradually until a thick sauce forms. Fold in parsley and cheese, then refrigerate.

2. 2.

   Clean, wash, and tear the lettuce. Wash the chicken, pat dry, season with salt and pepper, and sear in oil for 10 minutes on both sides. Dice the toast bread. Rub a pan with garlic, add butter, and fry the bread cubes until crisp; remove. Mix the lettuce with the salad sauce. Slice the chicken diagonally, add to the salad, plate, and sprinkle with croutons.