|Preparation||Cooking||Start to finish|
|27 min.||5 min.||32 min.|
|1||Prepare 400 g lettuce and shred.|
Put into a salad bowl.
|2||Dice 300 g cooked chicken fairly small.|
|3||Add to the bowl.|
|4||Grate 30 g Parmigiano reggiano (Parmesan) over the top, or shave with a vegetable peeler.|
|5||Cut 2 slices bread into small cubes.|
Try to use a bread with some character (saucipain shown here), even if it's going dry.
|6||Pour 2 tablespoons oil into a frying pan on high heat. When good and hot, add the croutons and fry until golden brown.|
|7||To make the dressing, blend 1 hard-boiled egg, 2 tablespoons lemon juice, salt and pepper, then add 6 tablespoons olive oil in a thin stream while still blending.|
Check the seasoning.
|8||Add the croutons to the bowl, pour the dressing over and mix well. Your salad is ready.|
Serve without delay.