60 min
Type of dish: Salads, Birds
Temperature: Room temperature
Cuisine type: Italian cuisine
Conservation technique: Refrigeration
Allergens:
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Mustard
Mustard
Soy
Soy
Sulfites
Sulfites
Traces of crustaceans
Traces of crustaceans
Traces of nuts
Traces of nuts
Traces of peanuts
Traces of peanuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Bacon 0.4 kg
Chicken breast 0.375 kg
Bread 150.0 g
Chopped Batavia lettuce 562.5 g
Mayonnaise sauce 0.25 l
Mustard 3.0 g
Elaboration

For this recipe, the following elaborations are needed: 

  • Slice the cheese.
  • Laminate the bacon and then cut them into small cubes.
  • Vacuum pack the breast chicken seasoning them with chopped anchovies and mustard. Boil them at 90ºC for 45 minutes, then chill and dice them. 
  • Cut the bread into small cubes, toast and fry the croutons.
  • Fry the bacon. 
  • For the Caesar sauce: 
    • Grind the anchovies, the garlic and the caper. Mix the mayonnaise, the mustard and the rest of the ingredients and season it with Worcestershire sauce and a bit of milk if necessary. 

PLATING UP

  • Place the lettuce on the plate. 
  • Distribute the breast, bacon and cheese. 
  • Serve the Caesar sauce apart. 

 PACKING

  • Thermoseal the food trays 
  • Store it in the refrigerator between 0 ºC and 4 ºC.
Nutritional information (1 portion)
Fiber 2.78 g
Saturates 26.57 g
Monounsaturated fatty acids 50.92 g
Polyunsaturated fatty acids 10.77 g
Cholesterol 287.79 mg
Calcium 368.86 mg
Iron 3.07 mg
Zinc 4.91 mg
Vitamin A 131.1 ug
Vitamin C 4.26 g
Folic acid 133.49 ug
Salt (Sodium) 2681.03 mg
Sugars 3.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.