avec vinaigrette façon César et croûtons à l'ail
La salade préférée de tous, mais avec une touche épicée! Le bacon croustillant, les tomates marinées et les croûtons rustiques sont les vedettes de ce souper rapide. Notre vinaigrette crémeuse ail-parmesan maison mettra vos papilles en émoi. Ingrédients : Poitrine de poulet • Mélange roquette et épinards (roquette, épinards) • Petites tomates • Œuf de catégorie A • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Pain ciabatta (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) (orge, blé) • Citron • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Mayo épicée (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) (œuf, moutarde) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Ail.
Allergens
Utensils
Tags
Tranches de bacon
100 g
Œuf
2 unit(s)
Pain ciabatta
1 unit(s)
Mélange roquette et épinards
113 g
Mélange printanier
28 g
Petites tomates
113 g
Citron
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Crème sure
43 mL
Mayo épicée
2 tbsp
Gousses d'ail
1 unit(s)
Poitrines de poulet
2 unit(s)
Butter*
0.5 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
Sucre*
0.13 tsp
- Before starting, wash and dry all produce. Preheat oven to 450°F.
- To a small pot, add 5 cups warm water (use same for 4 servings). Bring to a boil over high.
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for runny yolks or 9 min for set yolks.**
- While eggs cook, heat a large non-stick pan over medium-high.
- When hot, add bacon. Reduce heat to medium. Cook 6-9 min, flipping occasionally, until crispy.**
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Cut tomatoes into 1/4-inch pieces. Season with salt and pepper.
- Peel, then mince or grate garlic.
- Cut or tear ciabatta into 1/2-inch pieces.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
- When eggs are done, drain eggs under cold water for 30 sec, until cool enough to peel. Set aside in the pot, still submerged in water.
- Once bacon is done, remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1/2 tbsp (1 tbsp) fat from pan.
- Reheat the pan over low. Add 1/2 tbsp (1 tbsp) butter. Swirl the pan for 30 sec, until melted.
- Add ciabatta. Cook for 3-4 min, stirring occasionally, until golden.
- Remove from heat. Stir in half the garlic.
- Peel then halve eggs. Season with salt and pepper.
- Cut or tear bacon into 1-inch pieces.
- To a large bowl, add sour cream, lemon zest, half the spicy mayo, half the Parmesan, remaining garlic, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then stir to mix.
- To the bowl of dressing, add spring mix, arugula and spinach mix, tomatoes and half the croutons. Toss to coat.
- Divide salad beween plates.
- Thinly slice chicken.
- Top with chicken, eggs, bacon, remaining croutons and remaining Parmesan.
- Drizzle remaining spicy mayo over eggs.
If you've opted to add chicken breasts, preheat oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
Thinly slice chicken. Top plates with chicken.
840
kcal
Calories
53
g
Fat
18
g
Saturated Fat
32
g
Carbohydrate
5
g
Sugar
4
g
Dietary Fiber
59
g
Protein
385
mg
Cholesterol
1260
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
350
mg
Calcium
5
mg
Iron
