0 Ratings
Servings
Servings4 persons
Chef Jurino’s Chicken Caesar Salad & Lamb Weston Fries

Ingredients

  • 800 gr Lamb Weston Private Reserve Fries

Chicken Tenders

  • 1 chicken breast
  • 2 eggs
  • 3 tbsp milk
  • 100 gr cornflakes
  • 1 tsp salt
  • 1 tsp paprika
  • ½ tsp cayenne
  • 1 tsp garlic powder

Dressing

  • 2 cloves of garlic
  • 1 tsp Dijon mustard
  • 2 egg yolks
  • 2 anchovy fillets
  • 1 lemon (zest & juice)
  • 75 gr Parmesan cheese
  • 2 tsp Worcestershire sauce

Salad

  • 2 heads little gem lettuce
  • 4 strips of turkey bacon
  • 50 gr Parmesan cheese

     

Preparation

Method

Chicken Tenders

  1. Slice the chicken breast into 1 cm thick strips. Beat the eggs together with the milk and set apart. In a separate bowl, crush the cornflakes and add salt, paprika, cayenne and garlic powder.
  2. Coat the chicken strips with the egg mixture and then with the cornflakes. Put the chicken tenders on a lined baking tray and bake them in a preheated oven (175°C) for 15-18 minutes.

Dressing

  1. Crush the garlic and add mustard, egg yolks and anchovy fillets. Blend this together (or use a mortar and pestle) until smooth. Now add the lemon zest and juice. Finely grate the Parmesan cheese and add this to the dressing. Lastly, add the Worcestershire sauce.

Salad

  1. Fry the Lamb Weston Private Reserve Fries in hot oil (180°C) until golden (see pack instructions).
  2. To assemble the salad, layer little gem lettuce leaves into a bowl. Add the dressing and sprinkle with pieces of crispy baked turkey bacon and Parmesan cheese flakes.
  3. To complete the bowl, add the chicken tenders and the Private Reserve Fries. TIP: Use any remaining dressing to dip the fries in!