Want a fresh and gourmet recipe? Introducing Big Mamma’s Jul Caesar Salad

We no longer need to introduce you to Big Mamma, the group that gave Italian cuisine all the hype it deserved. Since 2015, the brand, which now has 17 restaurants in France, but also in the United Kingdom, Spain and Monaco, has taken up the challenge of serving dishes made in Italy quality in an instagrammable environment.

And if the menu of his restaurants favors the typical dishes and artisanal producers of La Botte, he sometimes also takes care of less orthodox creations, such as the Salad Caesar which was not invented by the Roman emperor, but by a Mexican entrepreneur in the 1960s. 20.

Renamed Jul Caesar Salad by Big Mamma, it remains a fresh and gourmet alternative to traditional pizza. Here is the exclusive recipe:

Ingredients for 4 people:

• 4 chicken fillets

• 1 clove of garlic

• 4 beautiful romaine lettuce hearts

• 200 g of champignon mushrooms

• 2 anchovy fillets preserved in brine (or oil)

• 35 g of capers preserved in brine

• 100 g of flour

• 100g Panko breadcrumbs (your baker’s breadcrumbs will do differently)

• 1 whole egg

• 3 egg yolks

• 60 g of Parmigiano-Reggiano

• 1 CC Worcestershire sauce

• Espelette pepper

• 25 cl sunflower seed oil (or olive or grape seed oil)

• 27 cl of extra virgin olive oil

• Fine salt

• black pepper

• 1 CC white wine vinegar

Read also: 3 cold soup recipes to survive the heat

Caesar sauce

Separate the whites from the yolks of 3 eggs. Put all the egg yolks in a bowl, add the vinegar, salt and pepper.

Assemble everything with sunflower oil in nets and the same amount of olive oil (keep 2 cl for the finish) until you get a creamy and light sauce. Then mix this mayonnaise with the garlic, half the capers and the anchovies, then gradually add the rest of the sauce. Add Worcestershire sauce to your preparation. We complete with the Espelette pepper and set aside, we will find it to season.

Chicken, English breadcrumbs

Arrange a little flour, 1 beaten egg and the panko breadcrumbs in 3 separate containers.

Dip the fillets into each of the ingredients in the same order.

Then brown your chickens in a pan with a little hot sunflower oil. For the diehards, you can color the chickens in clarified butter in a pan and, if necessary, finish cooking in the oven.

The salad

Brown the rest of the breadcrumbs in the oven at 140°C for 20 minutes.

At the same time, dry and fry the capers, previously desalted in very hot oil, then cut the hearts of Romagna into 2 cm thick pieces.

Finely chop the remaining salad clippings then peel and cut the mushrooms into 1cm cubes.

Dressage

Repeat the following operations in 4 soup plates. Place a section of lettuce in the center of the plate, then coat the leaves with the Caesar dressing.

Arrange the poultry cut into ½ cm strips on the bed of salad. Cover with a layer of greens and drizzle with a fresh layer of sauce. On this level, arrange your sliced ​​salad and arrange your mushrooms all around.

Fill a piping bag with the remaining Caesar dressing. Make strokes as artistic as possible with it. Sprinkle everything with capers, a handful of fried panko, an avalanche of grated Parmesan and you are ready to present your work at the table.

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