CAESAR SALAD WITH CHICKEN AND BACON CRUMBLE Emborg Gran Amici. 15-20 g Baby cos salad . 1 piece Ceasar salad dressing**. 30 g Chicken breast sliced . 80 g Bacon crumble . 20 g **For the light ceasar dressing variation Garlic cloves minced. 2 pieces Emborg Gran Amici grated. 10-15 g Anchovy fillets minced. 4 small Capers minced. 10 g Dijon mustard. 15 g Emborg Yogurt 3,5%. 80 g Lemon juice. 1 tbs Worchestershire sauce. 1 tbs METHOD Wash the spinach leaves well, bring water to a full simmer in a medium pot, drop in the spinach leaves for seconds, strain them away and place them in ice till cooled. Remove and dry them before proceeding with the pesto cream cheese. Using a small pot, cover the garlic with fresh water and bring this to a simmer. Strain off the water and repeat to cover with fresh water and simmer again 2-3 more times. For the last blanching of the garlic, use the full cream milk to cover the garlic and bring to a simmer, but this time keep the garlic and milk and set it aside. Using a microplane, finely grate the Gran Amici cheese. In a tall cup add the garlic, milk, grated parmesan and cream cheese. Using a handheld blender, carefully blend until the mixture is smooth. Finally add the blanched spinach and basil and blend smooth. Adjust the seasoning and keep aside. Proceed with making a sandwich as per preference using the pesto cream cheese as a base for the sandwich ingredients.
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