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Ponthier - Tomato Caesar salad

Tomato Caesar salad

Tomato Caesar salad
Chicken breasts
PONTHIER tomato purée
Baby gem lettuce
Water
Lemons
Anchovies
Cream
Grated parmesan
Parmesan shavings
Sliced bread
Olive oil
Salt, pepper
4
150g
10
15cl
2
8
10cl
100g
50g
8
SQ
SQ
Squeeze the lemon juice. Season the chicken breasts. Sear them on all sides in olive oil. Deglaze them with the lemon juice, then add the water and cook, covered, on a low heat for 15 minutes, turning the chicken over midway. Remove the chicken from the pan and reserve. In the same pan, add the cream and the PONTHIER tomato purée and leave it to reduce by a third. Filter the sauce, add the anchovies and grated parmesan and stir. Season well. Cut the bread slices into cubes and cook them in olive oil until they turn into croutons. Set them to one side and reserve. Cut the baby gem lettuce into shreds and slice the chicken breasts into 5mm strips.
Assembly
Place the lettuce in a soup plate, add the croutons, the parmesan shavings and the chicken breast pieces. Drizzle with a little of the tomato sauce. Serve the salad with a little jug of the tomato sauce on the side.

For an autumnal version of this recipe, replace the chicken breasts with slices of duck breasts. For the seasoning, making the sauce using PONTHIER pumpkin purée, cream, honey and Sichuan pepper.