Invented in the 1920s by Cesare Cardini, the Caesar salad is a #zerowaste recipe with lettuce, croutons, Parmigiano cheese, roast chicken and a super creamy sauce!

Ingredients for 4 people
Romaine lettuce, 400g
Leftover roast chicken, 600g
Dry bread, 150g
Flakes of Parmigiano Reggiano, 50g
Egg yolks, 1
Lemon juice, 10ml
Mustard, 20g
Worcester sauce, 1 teaspoon
Anchovies in oil, 3 fillets
Lemon zest, to taste
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste

Preparation
To make your Caesar salad, start with the lettuce: separate the leaves, roughly chop them, wash them and dry them with a salad spinner. For the croutons, dice the dry bread and toast it in a pan with extra virgin olive oil, table salt and black pepper for about 5 minutes, until it turns golden brown. Make the flakes of PDO Parmigiano Reggiano with a potato peeler.
For the dressing, mash the anchovy fillets with salt, pepper, lemon zest and mustard. Add the egg yolk and lemon juice, then mix well. Using a whisk, incorporate the drizzled oil until the sauce forms peaks with the whisk. Finally, add the Worcestershire sauce and stir.
Put your salad together: put the lettuce into a large bowl, add the croutons, the pieces of leftover chicken and the flakes of Parmigiano. Pour in the dressing and stir well. Your Caesar salad is now ready to be served!

Image: Canva