Caesar salad with potato wedges
The classic, but with hot ingredients.
Ingredients:
- 400 grams CêlaVíta potato wedges
- 3 tbsp oil
- 1 chicken breast
- 200 g romaine lettuce, cut into strips
- 200 g old rustic bread, such as baguette or ciabatta
- 1 tsp garlic powder
- 2 eggs
- 30 g Parmesan cheese
For the dressing:
- 2 tbsp mayonnaise
- 1 clove of garlic, finely chopped
- 1 tsp anchovy paste, or 2 crushed anchovy fillets
- 1 tbsp lemon juice
- 20 g finely grated Parmesan cheese
Preparation
Step 1:
Preheat the oven to 180 degrees. Cut or tear the bread into coarse pieces and mix with 1 tbsp oil. Bake in the oven for 15 minutes, until the bread is crisp and golden brown. After baking, mix with the garlic powder and set aside.
Step 2:
Meanwhile, heat 1 tbsp oil in a frying pan and fry the potatoes for 14 to 16 minutes over medium-high heat until tender.
Step 3:
Season the chicken with salt and pepper. Heat 1 tbsp oil in a frying pan and fry the chicken on both sides until golden brown and cooked through. Cut into strips and set aside.
Step 4:
Meanwhile, also boil the eggs for 7 to 8 minutes, until just under hard-boiled. Rinse with cold water, peel, cut in half and set aside.
Step 5:
For the dressing, mix the mayonnaise, garlic, anchovy paste, lemon juice and Parmesan cheese. Mix the dressing with the romaine lettuce, croutons, potatoes and chicken. Serve with the eggs and extra Parmesan cheese.
