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Lamb's lettuce Caesar salad
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 579
  • Fat about 46g
  • Carbohydrates about 13g
  • Protein about 28g
This is needed
This is needed for 4 people
  • 2 tsp coarse-grain mustard
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 3 tbsp crème fraîche
  • 3 tbsp Parmesan, grated
  • 0.5 tsp pepper
  • 2 anchovy fillet, drained, finely chopped
Lye croutons
  • 2 tbsp olive oil
  • 1 lye rolls, cut into cubes
  • 1 tbsp Parmesan, grated
  • 1 garlic clove, squeezed
Soft-boiled eggs
  • 4 fresh egg
  • water, boiling
  • 4 chicken thighs (boneless)
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • 8 slices bacon
  • 200 g lambs' lettuce
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And that's how it's done
And that's how it's done
In a large bowl, mix the mustard with all the other ingredients up to and including the pepper.
Lye croutons
Heat the oil in a frying pan. Mix the bread cubes and garlic, toast for approx. 2 mins. until golden. Sprinkle the parmesan on top and toast for a further minute.
Soft-boiled eggs
Carefully lower the eggs into the boiling water, simmer over a low heat for approx. 7 mins. Remove, rinse under cold running water. Peel the eggs and cut in half.
Season the chicken. Heat the oil in the same pan. Fry the chicken over a medium heat for approx. 5 mins. on each side, remove from the pan, cut into strips. Gently fry the bacon in the same pan until crispy, without adding any oil. Mix the lamb's lettuce, chicken and bacon with the dressing, plate up. Serve with the croutons and eggs.

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