You know, there are some dishes that you want to experiment with all the time. Add something, take something away, and at the same time leave the base of the classic recipe. Caesar salad is on the list of these dishes, and I like to add my own twist to it. This variation of the salad will be with krill meat, because if I’m going to test the product, I’ll do it to the fullest. And what I noticed was that krill meat seemed to stimulate other foods to taste better. Mysticism, delicious mysticism.
Ingredients:
- 150-180 g salad mix
- 6-8 cherry tomatoes
- 100 g roasted hazelnut kernels
- ¼ onion
- 1 chicken fillet
- ½ tsp. paprika
- 1 tbsp. l. sunflower oil
- 1 can krill meat
- 30 g parmesan
- salt to taste
For the sauce:
- 1 egg
- ½ lemon
- 20-30 ml sunflower oil
- salt to taste
- Cut the chicken meat into slices at an angle of 45 degrees.
- Sprinkle the chopped fillet with paprika and fry in sunflower oil until a golden crust forms on all sides.
- Cut the tomatoes into halves or quarters depending on size.
- Crush 100 g of hazelnuts using the flat part of a knife blade.
- Pour water into a saucepan and bring it to a boil. Boil the egg in boiling water for literally 1 minute and break it into a bowl.
- Sprinkle with the juice of half a lemon, add a pinch of salt and pour in 20-30 ml of oil in a thin stream. Stir constantly with a whisk. At the end you should get a homogeneous consistency.
- Cut a quarter of the onion into very, very thin half rings.
- In a salad bowl, mix the salad mix with tomatoes, nuts and onions. Pour half the sauce on top and stir.
- Place the salad on a plate and place the chicken on top.
- Now add the krill meat, pour over the rest of the sauce and grate 30 g of Parmesan cheese.
