Ingredients
- 1 Romaine Lettuce
- 3 Radishes
- 1 Scallion - Spring Onions
- Bread croutons
- Chicken Leftovers from the day before
- Chicken Skin Cook the skin until crispy in the oven under pressure
- Parmesan
- Pansies
- 50 gram Sour Cream
- Mint
- Broad leaf parsley
- Basil Leaves
- Lemon Juice
- Salt
- Pepper
Instructions
Dressing
- Chop mint, parsley, and basil and mix together with crème fraîche.
- Season with salt, pepper, and lemon juice.
Salad
- Divide the romaine lettuce and rinse thoroughly before tearing it into smaller pieces.
- Rinse radishes and spring onions and cut them into smaller pieces. Toss the romaine lettuce, radishes, and spring onions together.
- Arrange in a deep plate.
- Cut the chicken into smaller pieces and sprinkle them in the salad.
- Break the chicken skin into smaller pieces and distribute it in the salad.
- Add a handful of croutons to the salad and slice/shave some Parmesan over the salad.
Serving
- Pour the desired amount of dressing over the salad and garnish with fresh pansies.
- Enjoy, a light and delicious summer salad inspired by the classic Caesar Salad.
Notes
The chicken skin comes from this recipe.