Lamb's lettuce Caesar salad

Lamb's lettuce Caesar salad

Total: 35 min. | Active: 35 min.
Nutritional value / person: 579 kcal
, Fat: 46 g
, Carbohydrate: 13 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tsp coarse-grain mustard
2 tbsp lemon juice
3 tbsp olive oil
3 tbsp crème fraîche
3 tbsp Parmesan, grated
2 anchovy fillets, drained, finely chopped
½ tsp pepper

Lye croutons

2 tbsp olive oil
1 lye roll, cut into cubes
1 garlic clove, squeezed
1 tbsp Parmesan, grated

Soft-boiled eggs

4 fresh eggs
water, boiling


4 chicken thighs (boneless)
¼ tsp salt
a little pepper
1 tbsp olive oil
8 slices bacon
200 g lambs' lettuce
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How it's done

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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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