Green Caesar Salad with Dijon mustard sauce
Tempo di preparazione
Tempo di cottura
Sprinkle with spices to taste the chicken (we suggest you to try basil and sage by Insal’Arte fresh herbs line) and place them in a steam machine or on a perforated plate placed on a pot with boiling water and cook.
For the sauce mix Dijon mustard, honey and vinegar in a smaull bowl to obtain a homogeneous color. The correct consistency is that of a slightly liquid, no too creamy, which is obtained according to the quantity of vinegar used. Clean the fresh fava beans, also deprived from the most bitter outer skin and place them on a plate with the salad. Add the chicken and the Tuscan pecorino in flakes. Season with salt.
Insal’Arte thanks Erica Ventura of Stylenotes blog for this recipe.