Preparation
- Wash and spin-dry the lettuce leaves. Cut the cherry tomatoes in half or into quarters. Cut the chicken breast into slices and cook in a frying pan with a little bit of oil and a knob of butter.
- Add salt and pepper, and set aside. To make the sauce, peel the garlic and cut it into thin slices. Whisk the egg yolk with mustard and lemon juice. Add the garlic, oil, crème fraîche, crumbled Tête de Moine AOP rosettes and a little bit of Worcestershire sauce.
- Whisk the sauce vigorously, adding salt and pepper to taste. Arrange the lettuce on the plates together with the other ingredients. Pour over the Caesar sauce, sprinkle with basil, garnish with Tête de Moine AOP rosettes – and tuck in!
Ingredients for the salad
- 3 Tête de Moine AOP rosettes
- 2 nice Little Gem lettuces
- Italian basil
- 2 chicken breasts
- A few cherry tomatoes
- Croutons
Ingredients for the sauce
- 1 egg yolk
- 2 crumbled Tête de Moine AOP rosettes
- 1 lemon
- ½ clove of garlic
- 1 tsp crème fraîche
- 5 cl rapeseed oil
- 1 tsp mustard
- Worcestershire sauce
- Salt and pepper
