Sunday at home is like a "rest" at home, we rest, we spend time in front of the TV, especially in bad weather, as was the case last Sunday and for almost two weeks. Now 🙁 I dream of being able to get my "Titine" on the small Alsatian roads!
Therefore, I am not very interested in cooking, so on Sunday at noon, we appreciate a good roast chicken with a small puree of house: it is easy and quick to make (it turns on itself while we drag) the sofa & # 39 ;Hahaha). And above all, it's super good! I love roast chicken!
For the night, it's the same, we don't like cooking very much, so we cook the leftover chicken at noon, and I don't know anything better than a good Caesar salad! Ultra easy to make, the whole secret lies in its sauce, a kind of mayonnaise enhanced with anchovies, a real treat!
Preparation time: fifteen minutes
Cooking time: 10 minutes
Total time: 25 minutes
portions: two people
- one piece chicken breasts
- 4 slice bacon
- 1/2 rod bread
- fifty g Parmesan
- one roman salad (Or lettuce or other salad you have on hand or in your organic basket!)
- one tomato
- two boiled eggs
- 10 networks anchovy
- one bud
- two nails Garlic
- 1/2 lemon juice
- one c. Soup mustard
- olive oil
- salt and pepper
Cut the baguette into sandwiches and lightly toast. Cut one of the garlic cloves in half and rub the sandwiches. Then cut the bread into small cubes and quickly brown in a little olive oil. Drain on paper towels and reserve.
Cut the bacon slices into strips and fry them in the pan so that they are crispy. Drain on paper towels and reserve.
Cut the chicken into strips, the tomato in small cubes, the Parmesan in strips and the hard-boiled eggs in quarters. Keep cool
Put in the bowl of your blender: egg yolk, lemon juice, garlic clove, 5 anchovy fillets and mustard. Mix well Add gradually the olive oil while mixing to form a good consistency mayonnaise. Try and pepper to your liking (do not add salt, anchovies and parmesan that already contain enough).
Prepare the dishes by putting the salad sprinkled with chicken, tomato, croutons and strips of Parmesan cheese. Garnish with the boiled eggs and the remaining anchovy fillets. Sprinkle generously with the sauce.