Cesar-salad-provence-rose-wineCHICKEN CAESAR SALAD

Alliance food - wine: 

The rosé wine  "ALZITELLA"  IGP Corsica goes well with chicken Caesar Salad. 

Preparation - 15 minutes. Cooking - 30 min. For two (2) servings: 2 eggs * 1 heart of "iceberg" lettuce * 20 g grated Parmesan * 100g croutons * 1 chicken breast * 2 tomatoes * 4 tbsp olive oil.
 
For the sauce: 1 egg * 2 tsp capers * ½ tsp mustard * 1 dash of Tabasco * 2 tbsp lemon juice * 1 clove garlic * 2 tbsp olive oil * 30g Parmesan cutted en slices * salt and freshly ground pepper.

Cook the chicken and eggs. Once cooked, allow both the chicken and hard boiled eggs to cool. Once cooled, peel the eggs and thoroughly rinse with cold water.

Wash and dry the salad lettuce. Gently separate the leaves and place them on the serving plates. Slice the chicken and boiled eggs into slices and arrange on the serving plates.

Preparation of the sauce: Cook a single egg for approximately 90 seconds in boiling water, then cool. Chop capers and garlic.

In a bowl, break the semi-boiled egg and mix with olive oil, mustard, lemon juice. Add a touch of Tabasco sauce, garlic, capers, parmesan cheese. Whisk the mixture to make a sauce homogeneous. Salt and pepper to taste.

Add croutons, tomatoes, parmesan cheese, and cut the chicken into slices. Add other seasonings to the salad to taste. One might also add some black olives and thin slices of shallot as well.