May, the first rays of sun appear, parks and gardens fill up, Rétrodor announces the open picnic season with its first spring recipe created by Gilles Choukroun.
Ingredients for 4 persons :
- 1 baguette of Tradition Française Rétrodor
- Tartar sauce
- 8 Romaine leaves
- 200g chicken breast
- 12 anchovy fillets marinated in oil
- 40g of parmesan shavings
- 1 tomato fresh
Caesar salad recipe
Cut the Rétrodor baguette lengthwise then make 3 toast of equal size in each of the two parts.
Sprinkle them with a few drops of tartar sauce, then add the Romaine leaves cut in the width (count 2 leaves per toast).
Core the tomato by pressing it delicately in the palm of your hand, after having cut it in half to release the pulp and seeds, cut it into thin slices to place a few on each toast.
Spread a few strips of the previously cut chicken breast, anchovy fillets and Parmesan shavings on top.
Add a little tartar sauce again.
Photo credit: Rétrodor