The creator is considered to be Caesar Cardini, an Italian chef who owned a restaurant in the Mexican city of Tijuana. In Cardini, he invented this salad in 1924, when he ran out of food in the kitchen and had to cook something of what was left in his pantry
- 300 g chicken breasts
- salt, pepper
- 2 mini romaine lettuce (1 large)
- Grated Parmesan cheese
- baguette (extra)
- 4 tablespoons of mayonnaise
- 1 clove of garlic
- 1 teaspoon mustard
- 1 teaspoon lemon juice (or wine vinegar)
- 1 teaspoon worcestershire sauce
Season the chicken breast with salt and pepper. Heat a frying pan and add a tablespoon of oil, put the fillets and fry until browning on each side. Cool.
Arrange pieces of baguette in the same pan and brown to croutons.
Sauce: put the mayonnaise in the dish, squeeze the garlic through the press and add to the mayonnaise. Then add mustard, lemon juice and worcestershire sauce. Season with salt and pepper. Mix all.
Rinse the romaine lettuce, place in a bowl and add half the sauce.
Cut the chicken into pieces, place on lettuce, sprinkle with the rest of the sauce, sprinkle with grated Parmesan cheese. Serve with toasts