Portions: 02 Preparation time: 30 minutes

Caesar salad with anchovy sauce and capers OLE!


  • 2 chicken breasts (or approx. 400 g of chicken loins)
  • 2 romaine lettuce heads
  • cherry tomatoes
  • baguette + garlic clove
  • OLE! capers with herbs
  • salt, pepper

Meat marinade:

  • 2 tablespoons soy sauce
  • 1 garlic clove
  • 3 tablespoons oil
  • pepper


  • 6 anchovy fillets
  • 1 garlic clove
  • 1 teaspoon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime or lemon juice
  • 2 tablespoons olive oil

Combine the sauce ingredients (besides the olive oil) in a food processor until you reach a smooth consistency. Set aside.
Divide the chicken into smaller pieces (there is no need to cut up the small loins), combine with the marinade, and refrigerate. Arrange the cleaned lettuce, tomatoes, or your other favourite vegetables on the plate.  Fry both sides of the meat on a grill or grilling pan. Cut the baguette into thick slices, rub each one down with the cut garlic clove, and place on the grilling pan next to the meat.
Take the sauce out of the refrigerator and slowly add olive oil as you stir. Place the meat on top of the lettuce, add the capers, and top with the sauce.