Caesar salad rolls

Caesar salad rolls

Total: 30 min. | Active: 30 min.
Nutritional value / people: 554 kcal
, Fat: 39 g
, Carbohydrate: 10 g
, Protein: 42 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:

Betty Bossi Koch-Center

Caesar dip

1 ½ tbsp honey mustard
1 ½ tbsp lemon juice
2 ½ tbsp olive oil
100 g crème fraîche
4 tsp Worcestershire sauce
80 g Parmesan, finely grated
4 anchovy fillets, drained, finely chopped
a little pepper


1 tbsp olive oil
350 g tender chicken breast fillets, halved lengthwise
¼ tsp salt
a little pepper
150 g bacon strips
2 slices toast bread, cut into sticks


12 lettuce leaves
3 hard-boiled eggs, quartered
30 g Parmesan, shaved into thin strips using a peeler
kitchen twine
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How it's done

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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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