Chicken Caesar Salad on Baby Lettuce

To prepare the chicken Caesar salad on baby lettuce, start by handling the sauce. Place the egg yolks in the mixer cup and add the cider vinegar 1, grainy mustard 2, pepper, and salt 3.

Start blending and meanwhile, add the seed oil in a thin stream 4. When the sauce reaches a thick and creamy consistency 5, add the anchovies drained of their preserving oil 6.

and the grated Parmigiano Reggiano cheese 7. Blend again, then place the sauce in a bowl 8 and move on to the other ingredients of your Caesar salad. Cut the bacon into slices 9.

In a pan, heat the oil, then add the bacon 10 and sauté for 2-3 minutes until it becomes crispy. Remove it from the heat and place it to dry on a plate with a sheet of paper towel 11. Move on to the chicken: cut it into strips 12.

And, without adding more oil, add them to the pan where you sautéed the bacon 13. Brown it for a few minutes 14, then remove it from the pan and set it aside in a baking dish 15.

Now cut the bread into cubes 16 (frozen bread is easier to cut). Add a drizzle of oil to the same pan, and pour in the bread cubes 17. Season them with pepper, salt 18.

and flavor with dried oregano 19 and brown them until they’re crispy. Remove them from the heat and set them aside in a bowl as well 20. Now move on to assembling your finger foods: wash and leaf the baby lettuce 21, selecting the 16 most capacious leaves to use as little boats.

Fill each leaf with a generous amount of sauce 22, a few chicken strips 23, a few golden bread cubes 24.

Finally, add the crispy bacon 25 and a final drizzle of sauce 26. Continue like this until all the ingredients are used up: your chicken Caesar salad on baby lettuce is ready to be enjoyed 27!