Caesar salad, Salads, Alexey Berzin, Restaurant Grand European Express

Caesar salad with polenta chips

Ingredients

Servings 1
  • polenta - 360 g
  • granulated sugar - 18 g
  • salt - 10 g
  • turmeric - 7 g
  • vegetable oil - 500 g
  • romaine lettuce - 50 g
  • cherry tomatoes - 35 g
  • polenta chips - 15 g
  • smoked chicken - 50 g
  • capers - 6 g
  • dressing for caesar - 25 g
  • Parmesan cheese - 20 g
  • cream 33% - 25 g
  • mayonnaise - 166 g
  • garlic - 5 g
  • Parmesan cheese - 20 g
  • capers - 5 g
  • fresh lime - 5 g
  • Worcestershire sauce - 1 g
  • Tabasco sauce - 1 g
  • anchovies - 20 g
  • Dijon mustard - 5 g
  • pepper - 1 g

Cooking

Step 1

For dressing: Whip cream until thick. Mix mayonnaise, garlic, cheese, capers, fresh juice, Worcestershire sauce, Tabasco sauce, anchovies, mustard and pepper in a container and beat with a blender. Then mix by hand with cream.

Step 2

To make chips: Boil water over high heat. Then fold in the polenta in a thin stream. Bring to a boil, season with salt. Remove from heat and puree in a vertical blender until smooth. After that, pour the finished polenta on silicone mats in a thin layer and leave to dry for 6-8 hours. Fry dried polenta in hot oil.

Step 3

Coarsely tear the lettuce leaves, cut the smoked chicken breast into a large cube. Toss the chicken breast and lettuce with the dressing and arrange on a plate. Sprinkle with Parmesan and garnish with cherry tomatoes, capers, and polenta chips.

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