Easy Caesar Salad with Cabbage

1. 1 White cabbagepack 1.2 kg ≈ $2.40 30 g
2. 2 Tomatoes≈ $4.67 per kg 30 g
3. 3 Chicken breast filletpack 800 g ≈ $7.23 100 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Lemon≈ $4.70 per kg 30 g
6. 6 White breadpack 350 g ≈ $1.44 30 g
7. 7 Eggspack 10 pcs ≈ $1.93 0.5 pcs
8. 8 Olive oil 10 ml
9. 9 Hard cheesepack 200 g ≈ $2.70 30 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g
12. 12 Sunflower oil 10 ml
13. 13 Wheat flour 20 g
14. 14 Mustard 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Shred the cabbage finely, then massage it by hand for 2 minutes until tender and juicy.

2. Cut the bread into cubes, mince the garlic⁴, and toss with half the olive oil. Bake at 350°F (180°C) for 8–10 minutes until golden.

3. Cut the chicken³ breast into pieces, dredge in flour, and pan-fry in sunflower oil for 6–7 minutes until golden and fully cooked (no pink inside).

4. Drop the egg into boiling water for 1 minute, then remove and separate the yolk.

5. Whisk the yolk with mustard, lemon⁵ juice, the remaining olive oil, pepper, and salt until smooth.

6. Slice the tomatoes², then layer the cabbage, tomatoes, chicken³, and croutons in a bowl. Drizzle with dressing and top with grated cheese.