Caesar Salad with Chicken

The soul of a Caesar salad is the homemade dressing: silky, slightly acidic and full of character. With roast chicken and croutons it is a filling yet fresh dish – it is worth making the dressing yourself.

For the meat:

1. Season the 300 g chicken breast with salt and pepper and fry it golden in a pan, then, after resting, slice it.

For the dressing:

2. Mix the 2 egg yolks with the 2 cloves crushed garlic, the 1 teaspoon mustard and the 2 tablespoons lemon juice.

3. Slowly drizzle in the 80 ml olive oil in a thin stream, stirring constantly, so it forms a creamy emulsion.

4. Grate in the 50 g parmesan, season with salt and pepper, and stir until silky.

For assembly:

5. Tear the 1 head of romaine lettuce into bite-sized pieces and toss it with the dressing.

6. Cube the 3 slices of bread and toast them, then pile them onto the salad together with the roast chicken.

Tip: Use egg yolk from fresh, reliable eggs, since the dressing is made raw.