1 lettuce (Romaine)
1 chicken breast, cooked
100 g white bread
1 clove garlic
1 tsp mustard (Dijon)
1 Tbsp lemon juice-
4-5 anchovies fillets
3 Tbsp mayonnaise
4 Tbsp yoghurt (fat free if you wish)
1/2 tsp Worcestershire sauce
1Wash the lettuce and cut it in thin stripes. Use a salad spinner to remove any excess water, or dry it with paper towels. If wet, the dressing won’t coat the leaves. Cut the bread in 7 millimeter cubes. Spread them on a tray, in a single layer. Preheat the oven. Bake for 12 minutes until golden. Sprinkle some olive oil on them.
2Use a mug large enough to use the blade attachment of the hand mixer. Add lemon juice, garlic, anchovies, yogurt, mayo, mustard and Worcestershire sauce and mix until you get a thick cream. If too thick, add 1-2 teaspoons of water.
3Put the lettuce in a large bowl, pour the sauce over and toss to coat evenly. Add the diced chicken, crutons and shaves of Parmesan cheese.
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