Caesar salad with bacon

Ingredients
Elaboration
Nutritional information

60 min

Type of dish: Salads, Main course, Birds

Temperature: Room temperature

Cuisine type: Italian cuisine

Conservation technique: Refrigeration

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Parmesan cheese 0.1 kg

Bacon 0.4 kg

Chicken breast 0.375 kg

Bread 150.0 g

Chopped Batavia lettuce 562.5 g

Mayonnaise sauce 0.25 l

Sterilised milk 0.1 l

Mustard 3.0 g

Capers in vinegar 5.0 g

Lea and Perrins sauce, bottle 0.02 l

Anchovies in oil 0.03 kg

Garlic, bulb 0.5 ud

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)

Energy

1025.38

kcal

Carbohydrates

21.4

Proteins

36.56

Lipids

88.12

Sugars 3.56 g

Salt (Sodium) 2681.03 mg

Folic acid 133.49 ug

Vitamin C 4.26 g

Vitamin A 131.1 ug

Zinc 4.91 mg

Iron 3.07 mg

Calcium 368.86 mg

Cholesterol 287.79 mg

Polyunsaturated fatty acids 10.77 g

Monounsaturated fatty acids 50.92 g

Saturates 26.57 g

Fiber 2.78 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.