Caesar salad with delicious dressing
Boil the eggs for 8 minutes. Make the dressing: put everything, except the olive oil and the crème fraiche into the food processor or blender and mix thoroughly. Add the olive oil drop by drop, mixing continuously, until the desired thickness is reached. Finally, stir in the crème fraiche. Cut the bread into coarse chunks and mix in a bowl with 1 tablespoon of olive oil and 1 crushed clove of garlic.
Toast the croutons in a dry frying pan for 3 minutes until crisp.
Cut the chicken breast into cubes, sprinkle with salt, pepper and paprika powder. Fry until golden brown.
Chop the lettuce coarsely, halve the tomatoes and divide onto the plates. Divide the croutons, chicken and a generous serving of Parmesan cheese over the salad. Cut the eggs into wedges and arrange them on the salad. Drizzle the Caesar salad generously with the creamy dressing.