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Good morning my friends and happy Sunday, this recipe is for one of my beautiful friends in here she asked me for a salad recipe......let’s do it all together

Ingredients

Dressing

250 gr. sunflower oil
1 egg
4 anchovies drained from their oil
1 tbsp. lemon juice
10 gr. mustard
½ κ.γλ. dried garlic, grated
2 pinches of freshly ground pepper
1 tbsp. salt

Salad

500 gr. water
2 eggs
500 gr. chicken fillet, breast, cut into strips (2cm X 5cm)
6 iceberg leaves, cut into 4, washed
150 gr. croutons
30 gr. parmesan flakes

Preparation

Dressing

Put the jug on the lid of the bucket, weigh the sunflower oil inside and keep it aside.
Put the egg, the anchovies, the lemon juice, the mustard, the garlic, the pepper and the salt in the bucket. Set 3 minutes 30 seconds / speed 4 and while the knives are working, pour the sunflower oil on the lid around the measuring cup, so that it drips little by little into the bucket to bind the mixture.
Heat for 2 minutes / 80 ° C / speed 2. Transfer the dressing to the airtight jar and store in the refrigerator. Clean the bucket.

Salad

Put the water in the bucket, put the basket in place and put in the eggs.
Put the Varoma in place, divide the chicken into deep and shallow trays and cook for 20 minutes / Varoma / speed 2. Remove the basket with a spatula and place the eggs under cold running water to cool. Remove the Varoma and set it aside. Empty the bucket and dry it.
Peel the eggs, put them in the bucket and chop for 2 seconds / speed 4. Transfer them to the small bowl.
Put the iceberg leaves in the salad bowl. Add the chicken you kept aside, the chopped eggs, the croutons, the parmesan flakes and the dressing, depending on your taste, mix well and serve immediately.

I really hope you enjoy this and leave me some comments

Stay safe and healthy my friends and take care of your people

My best wishes from Greece