Summery Caesar salad with Parmesan crumble and umami cream. You haven't seen it like this before, but it has plenty of depth and richness. Get the recipe here...
Recipe for caesar salad with chicken and parmesan crumble
Summery Caesar salad with Parmesan crumble and umami cream.
You haven’t seen it like this before, but it has plenty of depth and richness.
Servings: people
Caesar Salad with Chicken and Parmesan Crumble
Summery Caesar salad with Parmesan crumble and umami cream. You haven't seen it like this before, but it has plenty of depth and richness. Get the recipe here...
Equipment
- Oven
- Baking Tray
- Baking Paper
- Frying Pan
- Immersion Hand Blender
- dough scraper
- Bowl
Ingredients
- 2 pcs. Romaine Salad
- 1 package Watercress
- 2 pcs. Chicken Breast fried
Baked cherry tomatoes
- 16 pcs. Cherry Tomatoes
- Salt
- Pepper
- Oil
- Honey
Umami Cream
- 1 pcs. Egg small
- 5 gram Mustard
- 1 pcs. Anchovy Fillets don't be afraid!
- 5 gram Vinegar
- 7 gram Honey
- 1 gram Cayenne Pepper
- 3 gram Salt
- Pepper
- 225 gram Oil neutral in taste
- 15 gram Parmesan
Parmesan Crumble
- 16 gram Panko breadcrumbs
- 60 gram Cream the umami cream above
Garnish
- Pea Shoots
Instructions
- Preheat the oven to 150 degrees Celsius (302 degrees Fahrenheit) (circulating heat).
- Place the cherry tomatoes on a baking sheet with parchment paper.
- Pour salt, pepper, honey, and oil over the tomatoes.
- Let them bake in the oven for 30 minutes.
- Fry two pieces of chicken breast in a pan, about 5 minutes on each side.
- When the tomatoes are done in the oven, take them out and let them cool.
- Turn the oven up to 180 degrees Celsius (356 degrees Fahrenheit) (circulating heat).