Main Course
Caesar salad
Ingredients
- 1 head of curly salad
- 4 hard boiled eggs
- 500 gr sliced chicken breast
- Cubes of toasted bread
- 8 nuts
- Parmesan cheese
- Extra virgin olive oil
- Salt and pepper
- 1 cucumber
- 1 low fat yogurt
- 1 spring onion
- 1 tomato
- Pepper just enough
Features
- BLAST CHILLING
- LOW-TEMPERATURE COOKING
Difficulty
- Easy
Proceeding
Season the chicken breast in slices with a pinch of salt, pepper, a drizzle of oil and cook in the blast chiller preheated with the function of cooking at low temperature at 75°C for 1 hour and 30 minutes, then cool quickly for about an hour.
Wash the cucumber well and grate keeping the skin, season with a pinch of salt and pepper and let it rest for a few minutes. In the meantime, cut the tomato into cubes, removing the seeds and finely chop the onion. Squeeze the cucumber well and mix with the tomato, onion, yogurt, a drizzle of oil and a little pepper.
Wash the cucumber well and grate keeping the skin, season with a pinch of salt and pepper and let it rest for a few minutes. In the meantime, cut the tomato into cubes, removing the seeds and finely chop the onion. Squeeze the cucumber well and mix with the tomato, onion, yogurt, a drizzle of oil and a little pepper.
Tips
Once you have cooled quickly the chicken breast, you can store it into the fridge up to seven days!