Caesar salad with spring vegetables and rose petals

Starters (Starter (4 servings) )

500 g chicken breasts
3 tbsp olive oil
a bit of salted butter
1 head of Romaine lettuce
150 g sugar snap peas
150 g broad beans (shelled fresh or frozen)
15 green asparagus
black pepper/fleur de sel
80 g shaved Parmesan cheese
croutons (of 2 slices of bread or
ready-to-eat croutons)
a handful of rose petals or leaves and
flowers of nasturtium

5 tbsp olive oil
2 tbsp wine vinegar
black pepper
grated zest of ½ a lemon
Anchovy dressing:
3 dl mayonnaise
1 tsp French mustard
5 anchovies, salted and mashed
2 tbsp capers
2 tbsp whole yogurt
grated zest of ½ a lemon


Heat olive oil in a pan and fry the chicken on all sides. Add a bit of salted butter just before it is done and let it cook. Remove the chicken from the pan, let it drain and cut into slices. Tear the Romaine Lettuce in large pieces, rinse and drain. Blanch the snap peas and the beans separately in salted water and cool them right away. Make sure they are still crispy. Blanch 12 of the green asparagus in salted water with butter and cool immediately when done. Also make sure it is still crispy. Cut the other 3 asparagus into thin slices. Make vinaigrette of olive oil, wine vinegar, black pepper and grated lemon peel. Flavour the lettuce, green asparagus, broad beans and sugar snaps with the vinaigrette. Make the anchovy dressing by mixing mayonnaise with mashed anchovies, capers, French mustard and lemon zest. Dilute the dressing with plain yogurt and maybe some lemon juice. Place the vegetables together with the chicken on a nice tray. Finish it with Parmesan cheese shavings and croutons. Sprinkle generously with anchovy dressing. Season with some extra black pepper, fleur de sel and lemon zest. Sprinkle with rose petals or leaves and flowers of nasturtium for a colourful effect.




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