Caesar Salad

Ingredients:

• 2 large chicken breasts (skinless and boneless)
• 200g fresh Romano lettuce (or lettuce)
• 1 baguette (200g)
• 3 tablespoons olive oil
• 2 cloves garlic (for dressing and croutons)
• 50g grated parmesan
• 2 eggs (boiled)
• 50g anchovies (optional, for garnish)
• 1/2 teaspoon mustard
• 1 lemon
• Salt and freshly ground black pepper to taste

Directions:

1. Prepare the chicken breasts by removing the skin and bones. Cut the meat into thin strips.
2. Wash and dry the fresh Romano lettuce, tearing the leaves into several pieces.
3. Cut the baguette into cubes of about 1 cm.
4. Mince the garlic.
5. Set aside the grated Parmesan and boiled eggs for an intermediate step.
6. In a large bowl, mix the baguette cubes with 2 tablespoons of olive oil and half of the minced garlic.
7. Place the baguette on a baking sheet lined with baking paper and bake in an oven preheated to 200°C for about 10 minutes until golden brown.
8. In a small bowl, mix the remaining olive oil and garlic, add the mustard, and squeeze the juice of half a lemon.
9. Mix all the ingredients well, add a pinch of salt and freshly ground black pepper to taste.
10. Heat a small amount of olive oil in a frying pan.
11. Fry the chicken strips over medium heat until golden brown and cooked through.
12. Add salt and pepper.
13. In a large bowl, combine the fresh Romano salad with the fried chicken.
14. Pour the prepared dressing over the salad and mix thoroughly so that all the ingredients are well coated with the dressing.
15. Add half of the grated Parmesan and mix the salad thoroughly again.
16. Arrange the Caesar salad on a large platter or in portions on plates.
17. Garnish the salad with boiled egg slices and anchovies (optional).
18. Sprinkle with the remaining grated Parmesan.
19. Serve the Caesar salad with crispy croutons.