Classic Caesar Salad

Ingredients

• Lettuce
• 75 g Chicken breast slice
• Salt
• Pepper
• Olive oil
• 3 pieces Toast bread
• 1 Garlic clove
• half a cup 120 g Mayonnaise
• half a lemon Juice of half a lemon
• tsp Mustard
• quarter tsp Salt
• half a cup Parmesan cheese (or aged Kashkaval)
• a pinch Oregano
• 3 tbsp Olive oil
• 1 Large garlic clove
• 1 tablespoon White vinegar
• 1 teaspoon Whole-grain mustard
• half a cup Aged Kashkaval cheese
• 2 small fish Anchovies
• about 2 tablespoons Olive oil for the bread
• a little Salt for the bread

Instructions

1. Wash the lettuce, then let it dry. If there is no time, spread it on a towel and dry it, because the lettuce must be dry for Caesar salad.
2. If desired, trim the crusts from 3 pieces of toast bread on a cutting board, then cut only the soft part into cubes.
3. Place the toast bread cubes in a bowl.
4. Mash 1 garlic clove with a little salt in the bowl or in a small bowl until it becomes like a paste.
5. Add about 2 tablespoons of olive oil to the mashed garlic and mix in the bowl.
6. Heat a frying pan over medium heat, then add the toast bread cubes along with the garlic and olive oil mixture to the pan.
7. Toast the bread in the pan over medium-low heat until it turns golden, without burning or blackening.
8. Remove the toasted bread from the pan and set it aside on a plate or side surface.
9. Slice the chicken breast into a medium-thick slice so it does not dry out in the pan.
10. Season the chicken breast slice with salt and pepper on both sides.
11. Brush the chicken breast slice with a little olive oil on both sides.
12. Wipe out the pan if necessary, then heat the pan well.
13. Place the chicken breast slice in the hot pan and leave it without moving it.
14. Cook the chicken breast slice in the pan for about 2 minutes per side, depending on the type of pan, then remove it once cooked through.
15. Let the chicken breast slice rest aside for 2 to 5 minutes before slicing.
16. Slice the chicken breast after it has rested.
17. Place half a cup of mayonnaise in a bowl to prepare the Caesar dressing.
18. Add the juice of half a lemon to the dressing bowl. If you do not want to use lemon, you can use 1 tablespoon of white vinegar.
19. Add 1 tsp mustard to the dressing bowl. If unavailable, 1 teaspoon of whole-grain mustard may be used.
20. Add 3 tbsp olive oil to the dressing bowl.
21. Add 1 large garlic clove, finely crushed, to the dressing bowl.
22. Add quarter tsp salt to the dressing bowl.
23. Add half a cup of Parmesan cheese or aged Kashkaval to the dressing bowl.
24. Add a pinch of oregano to the dressing bowl.
25. Two small anchovies, mashed, may be added to the dressing bowl if available.
26. Mix the dressing ingredients in the bowl until combined.
27. Tear the lettuce by hand for the first serving version, or cut it with a knife for the second serving version.
28. Place the lettuce on the serving plate.
29. Add the Caesar dressing to the serving plate with the lettuce.
30. Add the chicken pieces to the serving plate.
31. Add the toasted bread to the serving plate.
32. Serve the Caesar salad cold.