Romaine Salad with Chicken Breast

Ingredients

• 600 g Chicken breast fillet
• 2 tbsp olive oil
• 1 untreated lemon (juice and zest)
• Salt
• Pepper (freshly ground)
• 4 romaine hearts
• 1 Garlic clove
• 2 egg yolks
• 1 tsp medium-hot mustard
• 200 ml olive oil
• a splash lime juice
• 115 g Parmesan
• 16 slices baguette

Instructions

1. 1.

   Wash the meat, pat dry and place in a shallow dish. Mix oil with lemon juice and zest, season with salt and pepper, and marinate the chicken breasts. Cover and refrigerate for about 30 minutes.

2. 2.

   Meanwhile, separate the leaves from the romaine hearts, wash, clean, and shake off excess water.

3. 3.

   Peel the garlic, crush it, and whisk together with egg yolks and mustard in a blender. Slowly drizzle in oil while blending until a homogeneous mixture forms. Grate 40 g Parmesan and fold into the mayonnaise; season everything with salt, pepper, and a splash of lime juice.

4. 4.

   Remove chicken breasts from the marinate and let them drain well. Heat a grill pan and sear the meat all around until golden brown. Reduce heat and cook through. Remove and slice into strips.

5. 5.

   Briefly toast baguette slices under a preheated oven grill. Arrange salad leaves with the toasted bread on a plate, drizzle with dressing, and arrange chicken strips decoratively. Shave Parmesan over the top and serve.