Flower Caesar salad with borage blossoms
Flower Caesar salad with borage blossoms
Serves 4
PREPARATION: about 45 mins
Ingredients
SALAD DRESSING
– 2–3 tbsp herb vinegar
– 3 tbsp rapeseed oil
– 2 tbsp crème fraîche
– 2 tbsp mayonnaise
– Salt, pepper
SALAD
– 400 g chicken breasts
– 1–2 tbsp cooking butter or cooking cream
– Salt, pepper, paprika
– 50 g Valais dry bacon IGP, in slices
– 2 slices of toast, about 60 g, in cubes
– ½ lettuce, about. 200 g, prepared, in bite-sized pieces
– ½ cucumber, about 150 g, possibly peeled, in slices
– 50 g Sbrinz AOP, cut into thin strips using a peeler
– Handful white and blue borage blossoms, begonia blossoms and fuchsia
Preparation
SALAD DRESSING
blend all ingredients in mixer, chill.
SALAD
Sauté chicken in cooking butter for around 8–12 mins, season, cover and let simmer in skillet.
3. Fry bacon in a second pan, then add chicken. Roast toast bread in remaining frying fat, then remove.
4. Dress lettuce on a plate or in a bowl, top with cucumber. Drizzle with salad dressing. Slice chicken, top salad with bacon and Sbrinz, and decorate with blossoms.
Tip: Goes well with bread rolls.
