Caesar Salad & Rosettes of Tête de Moine AOP

Ingredients

Caesar sauce

• 6 tbsp of homemade or ready-to-use mayonnaise
• 2 tsp Worcestershire sauce
• 1 tsp lemon juice
• 2 tbsp milk
• 1 + 1 tbsp olive oil
• 400 g chicken fillet, diced
• 100 g stale bread croutons
• 1 tsp dried garlic
• 1 romaine lettuce, cut into strips
• 12 anchovies, diced
• 1⁄2 bunch of cilantro, chopped
• 1⁄2 bunch of flat-leaf parsley, chopped
• Salt, pepper

Garnish

• 20 rosettes of Tête de Moine AOP

Instructions

1. Preheat a grill. Caesar Sauce: In a bowl, mix the may- onnaise with the Worcestershire sauce, lemon juice and milk. Season with salt and pepper. Set aside. Coat the diced chicken with 1 tablespoon olive oil. Season with salt and pepper. Grill for 3 minutes on each side. Set aside.

2. In a bowl, mix the croutons with the remaining olive oil and dried garlic. Brown them for 2 minutes in a hot skillet while stirring. Set aside. In a salad bowl, toss the romaine lettuce with the anchovies, croutons, diced chicken, coriander and flat-leaf parsley.

3. Divide salad among the plates. Drizzle with Caesar sauce. Decorate with rosettes of Tête de Moine AOP.

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