Austrian Caesar Salad

IngredientsEdit

Vinaigrette Edit

• ½ cup Dijon-style mustard
• ½ cup canola oil
• ½ cup red wine vinegar
• salt and freshly ground pepper to taste

Salads Edit

• 4 chicken breasts
• salt to taste
• ½ cup mixed chopped herbs (parsley, basil, thyme, and rosemary)
• 2 tablespoons virgin olive oil
• 1 head iceberg lettuce
• 1 bunch watercress
• 1 tablespoon pumpkin seed oil
• 2 ounces freshly-grated Parmesan cheese
• 2 cups large bread croutons

DirectionsEdit

Vinaigrette Edit

1. Combine all ingredients in a covered jar and shake until blended.
2. The vinaigrette may also be made in a processor or blender, do not over mix.

Salads Edit

1. Remove the skin and bones from the breasts.
2. Season them with salt; coat with the herbs.
3. Warm the olive oil in a large skillet over medium-high heat and sear the breasts for 1 minute on each side.
4. Reduce heat to medium and cook 7 to 10 minutes, turning once, just until the juices run clear.
5. Remove and let cool enough to handle.
6. Cut into ½-inch slices, keeping all the slices from each breast together.
7. Wash and break up the lettuce.
8. Toss with the vinaigrette and arrange on chilled plates, covering the plates completely.
9. Place all the slices from one breast around the lettuce one of the plates of lettuce; repeat with remaining slices.
10. Place one-fourth of the watercress in the center of each salad.
11. drizzle pumpkin seed oil over the salads.
12. sprinkle each with Parmesan cheese and croutons.