Al
French Ravioles Ceasar Salad
Ingredients
From White Toque
Not from White Toque
For the Ceasar Sauce
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INSTRUCTIONS:
Salad:
- Wash and dry the lettuce.
- Tear into pieces if needed and distribute evenly across the plate.
Chicken:
- Lightly coat the chicken pieces with flour to ensure crispiness without drying them out.
- Heat a skillet over medium heat, add 2 tbsp of oil, and place the chicken in the pan. Season with salt and pepper.
- Once the first side is golden brown, flip the chicken to cook the other side. Season again with salt and pepper.
- Note: Cooking time may vary depending on the thickness of the chicken pieces.
Sauce:
- In a bowl, mix all the ingredients except the oil.
- Gradually drizzle in the oil while whisking continuously to emulsify.
Ravioles:
- Pre-cook frozen ravioles in simmering water for 1 minute 30 seconds.
- Drain and deep-fry until they reach a golden-brown color.
Plating:
- Distribute the lettuce onto the plates.
- Slice the chicken into 0.5-inch strips and arrange them on the plates.
- Add the fried ravioles.
- Drizzle with Caesar dressing and top with a few parmesan shavings.
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