Caesar Salad with Grilled Chicken

The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef." Many variations of the salad exist; for example, by topping a Caesar salad with grilled chicken, steak, or seafood. 

A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper.

Prep Time: 25 minutes

Cook time: 4 minutes

Total time: 29 minutes

Servings: 4

Ingredients

3 tbsp olive oil
2 skinless, boneless chicken breasts
1 large cos or romaine lettuce, leaves separated

croutons

parmesan

For dressing

2 anchovy fillets, rinsed and finely chopped
2 large garlic cloves, finely chopped
1 large egg
1 large egg yolk
2 tablespoons freshly squeezed lemon juice
1 dash Worcestershire sauce
1/4 cup olive oil

Method:

 Rub chicken with oil and season with salt and pepper. Grill or broil chicken until browned and no trace of pink remains in the center, 3 to 4 minutes per side.

Place anchovies and garlic on a cutting board and make a paste by dragging the side of a chef’s knife across them at a 15-degree angle about 10 times or until a smooth paste forms. Place in a medium bowl.Whisk the whole egg, egg yolk, lemon juice, and Worcestershire into the anchovy mixture until smooth. Slowly add the oil, whisking constantly until the vinaigrette is emulsified. Season with salt and pepper to taste.

Combine lettuce and croutons in a large bowl. Toss with Caesar Salad Dressing and divide among 4 plates. Cut chicken into 1/2-inch slices and fan over salad. Top with Parmesan curls. Serve immediately, with lemon wedges.

Mushroom salad with mayonnaise and garlic

   This salad is quick, simple and delicious.

Prep Time: 10 minutes

Servings: 4

Ingredients:

2 cups mushrooms

2 garlic cloves

8 tablespoons sunflower oil

1 egg

salt and pepper

 For the mayonnaise combine one egg, 8 tablespoon sunflower oil and 2 garlic cloves in the bowl of a food processor fitted with a blade attachment. Process slowly until mixture is evenly combined.Season to taste with salt and pepper.

 Finely chop the mushrooms and mix them in a bowl with the fresh made mayonnaise, add salt and pepper if needed.
Let it cool in the fridge for about an hour before serving. Serve with toast and lots of tomatoes.