Fry the chicken fillets with a dash of olive oil until cooked through and season well with salt and pepper. Allow to cool.
Cut the bread into cubes and fry in a little olive oil and butter until crisp. Boil the eggs for 10 minutes and allow to cool. Cut them into wedges. Slice the chicken fillet. Rinse and dry the lettuce. Cut it into strips. Dice the cucumber and avocado.
Use a vegetable peeler to shave a few slivers from the block of Parmesan.
At the bottom of the bowl, first add a little Caesar dressing followed by some cucumber, wedges of boiled egg, slices of chicken, diced avocado, croutons and the lettuce. Top with Parmesan.
A Caesar salad just wouldn't be complete without the traditional dressing made with grated cheese, anchovies and mustard.
Ingredients: Sunflower oil (54%), water, vinegar, egg yolks (free range), extract of spices (fish), concentrated lemon juice, dried grated cheese, mustard (vinegar, water, mustard seeds (25%), salt, spices), salt, sugar, flax flour.
Nutrition facts (100g)
|Total Fat||53,3 g|
|Saturated Fat||7 g|