Cesar Salad

200 g iceberg lettuce
100 g stale bread
200 g chicken breast
1 tablespoon of worcestershire sauce
Salt and pepper
Italian Cheese Dressing with Sweet White Vinegar and Parmigiano Reggiano
2 eggs
200 ml olive oil
Parmigiano Reggiano in flakes

To create the sauce, first cook the whole eggs for 7 minutes in hot water, they must be hard-boiled, but not too hard. Let them cool and then peel them.

Place the eggs in a mixer with a spoonful of worcesteshire sauce, salt, pepper and three spoons of Italian Cheese Dressing and blend. Add the oil slowly and continue to blend until you get a smooth and soft dressing.

Cook the chicken breasts in a pan with a drizzle of oil, then cut them into strips.
Cut the stale bread into cubes and cook it in a pan, it must be nice and crunchy.

Prepare your salad by placing the iceberg salad, chicken, bread and flakes of Parmesan cheese on a plate, seasoned with plenty of Italian Cheese Dressing with Sweet White Vinegar and Parmigiano Reggiano.