Ingredients for 4 people:
For the salad:
- 200 g chicken breast
- 5 g Provence herbs
- Salt
- 70 g bacon, thinly sliced
- 250 g romaine lettuce
- 80 g croutons
- 35 g Parmesan flakes
For the sauce:
- 5 hard-boiled egg yolks
- 15 ml egg
- 10 g Perrin’s sauce
- ½ clove garlic
- 45 g anchovies
- Juice of 1 lemon
- 50 g Parmesan powder
- 300 ml olive oil
- 3 g turmeric
- 3 g oregano
- 20 g shallots
- 10 ml tarragon vinegar
Preparation:
For the sauce:
- Prepare the sauce by mixing all the ingredients in the blender, like a mayonnaise.
For the salad:
- Cut the chicken into thin slices. Season with Provence herbs and a pinch of salt. Cook on the No Fat Grill for 2½ minutes. Set aside.
- Fry the bacon slices on the No Fat Grill until golden brown and crisp. Drain and let cool on kitchen paper. Cut into small pieces.
- For assembly, place a bed of lettuce on the bottom of the plate. Then top with the chicken and then the bacon.
- Drizzle with plenty of sauce. Add the croutons and sprinkle with Parmesan flakes at the end.