1 box chicken medallions with bacon
Caesar vinaigrette
1 romaine lettuce, washed and chopped
6 slices Olymel precooked bacon, chopped into dice
Croutons to taste
1 egg yolk
15 ml (1 tbsp.) lemon juice
1 clove garlic, minced
7 ml (1 tsp.) Dijon mustard
180 ml (3/4 cup) canola oil
15 ml (1 tbsp.) capers, chopped
5 ml (1 tsp.) anchovy paste (optional)
Fresh ground black pepper
80 gr grated parmesan cheese
Cook the chicken medallions following the instructions on the package.
Vinaigrette: In a bowl, whisk together the egg yolk, mustard, lemon juice, garlic and a bit of pepper. Pour in oil slowly whisking continuously until vinaigrette thickens. Add capers, anchovy paste and a quarter of the cheese.
In a salad bowl, toss together the lettuce, bacon, vinaigrette, the remaining cheese and the croutons.
Serve the medallions accompanied by the Caesar salad.
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