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Special Coverage: Chef Patricia
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Ask Your Chef:
Recipe:
La Piccata
Serving Size : 4 Preparation Time :0:30
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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600 Grams Lettuce
20 Grams Anchovy Fillet
80 Grams Parmesan Cheese
3 Slices Jumbo White Bread
20 Grams Garlic
1 Piece Egg -- yog
18 Centiliters Olive Oil
3 Centiliters Lemon Juice
Salt and Pepper
600 Grams Chicken Breast
6 Centiliters Olive Oil
100 Grams Tapenade
2 Pieces Tomato
Traditional ceasar salad.
Clean and cut lettuce. reserve. Chopped garlic finely.
Prepare a dressing sauce with olive oil, yog egg, lemon juice, salt and
pepper. Add garlic chopped.
Slice parmesan cheese finely.
Cut jumbo bread in cubes and toasted 1 minute on oven or salamander.
Tapenade: 3 anchovy, 150 grs black olives pitted, 1 tbl spoon caper, 3
tbl olive oil, pepper
Put anchovy, black olives and caper on a blender and pour slowly olive
oil until you get like puree. Add some pepper, no salt at all due to the
anchovy already salted.
Take four pieces of chicken breast, put salt and pepper and grilled 8
minutes on each side approx. keep warm
Mix salad with dressing. Pour in 4 plates on the center. Cut 2 tomato on
small quarter. keep 4 pieces as a garnish around the plate.
Spread croutons and anchovy cut in small pieces on top of the salad
Spread tapenade on top of chicken breast and put on top of sald.
Parmesan slice around the plate. Serve......
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