This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table. The original recipe for this salad did not include anchovies.
And my recipe:
- fresh lettuce (for an example cos lettuce) - I used a mixture;
- 300 g of tomatoes or cherry tomatoes - I used the yellow ones;
- chicken fillet;
- salt and black pepper;
- 4 slices of white bread - I used 2;
- 0,5 dl of olive oil;
- 50 g of Parmesan cheese;
Lay the fresh lettuce on the plate. Slice the tomatoes or divide the cherry tomatoes into two halves. Fry the chicken fillet until it's golden from both sides and flavour. Cool a little and cut into strips. Lay on the salad.
Fry the white bread and cut into cubes. Scatter on the salad. Trickle the olive oil on the salad and chop the Parmesan. Serve right away.
|A tiny piece of my kitchen|
|The delicious outcome!|
I also cooked raspberry-coconut muffins.
- 4 dl of flour;
- 2 dl of sugar;
- 1 tablespoon of baking powder;
- 1 tablespoon of vanilla;
- 2 eggs;
- 120 g of butter;
- 2 dl of coffee cream;
- 185 g of coconut flakes;
- 3 dl of frozen raspberries;
Heat the oven up to 180 degrees. Take the muffin pan and muffin cups. Mix flour, sugar, vanilla and baking powder in one bowl. In the other bowl mix eggs, melted and cooled butter and coffee cream. Finally put the two mixtures together, add coconut flakes and frozen raspberries. Mix and put in the muffin cups (fill at least 2/3 of the cup). Bake for about 15-20 minutes. Serve your muffins warm or warmish.
|I ate my muffins with fresh strawberries and orange juice.|
|Feel free to ask if something is unclear!|