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Caesar salad rolls
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 554
  • Fat about 39g
  • Carbohydrates about 10g
  • Protein about 42g
This is needed
This is needed for 4 people
Caesar dip
  • 1.5 tbsp honey mustard
  • 1.5 tbsp lemon juice
  • 2.5 tbsp olive oil
  • 100 g crème fraîche
  • 80 g Parmesan, finely grated
  • 4 tsp Worcestershire sauce
  • 4 anchovy fillet, drained, finely chopped
  • a little pepper
  • 350 g tender chicken breast fillets, halved lengthwise
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • 150 g bacon strips
  • 2 slices toast bread, cut into sticks
  • 3 hard-boiled egg, quartered
  • 12 lettuce leaves
  • 30 g Parmesan, shaved into thin strips using a peeler
  • kitchen twine
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And that's how it's done
And that's how it's done
Caesar dip
In a small bowl, combine the mustard with all the other ingredients up to and including the pepper.
Heat the oil in a non-stick frying pan. Reduce the heat, season the chicken, fry for approx. 5 mins. on each side, remove. Without adding any oil, gently fry the bacon in the same pan until crispy. Remove and drain on paper towels. Toast the bread sticks in the same pan until golden brown.
Spread a small amount of the dip on top of the lettuce leaves. Place the chicken, bacon, bread sticks, eggs and parmesan shavings on the bottom third of the lettuce leaves. Roll up tightly, tie with kitchen twine. Serve with the remainder of the dip.

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