Easy - 10 MIN
Caesar salad with pasta
The products you need
Classic Short
Penne Rigate
Ingrédients
Number of People
4
500
g of Penne Rigate Panzani
20
medium-size lettuce leaves
500
g of chicken breast, finely sliced
2
teaspoons of lemon juice
20
cherry tomatoes
Parmesan shavings
Salt and pepper
Ingredients for the bread croutons
Number of People
4
200
g of sandwich bread
2
tablespoons of olive oil
2
cloves of garlic
2
teaspoons of Provençal herbs
Ingredients for the vinaigrette
Number of People
4
4
tablespoons of mustard
8
tablespoons of crème fraîche
4
teaspoons of lemon juice
8
tablespoons of vegetable oil
4
tablespoons of olive oil
4
tablespoons of grated Parmesan cheese
Salt and pepper
Preparing the pasta
1
Cook the pasta in a large saucepan of boiling salted water for around 10 minutes. Rinse in cold water and drain.
Preparing the chicken
1
Mix the chicken slices with the lemon juice, salt and pepper.
2
Cook the chicken in a frying pan over medium heat for 10 minutes, until golden brown.
Preparing the croutons
1
Using a knife, carefully cut the bread into cubes and place in a bowl.
2
Add the garlic, olive oil and Provençal herbs.
3
Cover the bowl with a plate and stir until well combined.
4
Bake in a preheated oven at 180°C for 10 to 15 minutes until golden and crispy.
Preparing the vinaigrette
1
Place the mustard, double cream and lemon juice in a medium bowl. Whisk well until smooth.
2
Gradually whisk in the vegetable oil and olive oil until you obtain a smooth, creamy texture.
3
Stir in the pepper and Parmesan.
Assembly
1
In a large salad bowl, combine the pasta, cooked chicken, lettuce leaves, croutons and Parmesan shavings.
2
Drizzle with 4 to 6 tablespoons of vinaigrette, mix well and serve.
