Bodi's ceasar salad with thyme and rye bread crouton

Ingredients: 

• 300 g iceberg lettuce and radicchio in a 3:1 ratio torn into small pieces (or ready-made salad mix)  
• 350 g chicken breast fillet
• 2-3 thin slices of bacon  
• 1 clove of garlic 
• 4 slices rye bread  
• Spices: salt, pepper, ground cumin, thyme
• sunflower oil for  frying 

for the dressing:

• 4 cloves of garlic
• 3 egg yolks 
• 2 tspn Dijon mustard
• 100 ml single cream
• lemon juice
• sunflower oil and extra virgin olive oil
• spices: salt, pepper, thyme

Slice the chicken breast fillets, place them in a bowl and season them with pepper and ground cumin, making sure it's all rightly covered with the spices. Do not yet put any salt. Heat up the pan and add the sunflower oil places the half of the chicken breast slices into the pan so the slices would actually fry and not boil. When the meat starts to brown, season it with thyme and salt.Don't throw away the oil yet, it will be perfect for frying the bacon and the croutons.

The next step is to prepare the dressing. Separate the egg yolks and place them in a mixing bowl. Add 2 small teaspoons of Dijon mustard and the mix the whisk them together, then while continuing to whisk add the sunflower oil and a little bit of olive oil. Keep whisking until you get a thick dressing. Add the chopped garlic cloves, salt and thyme. Add the cream and give it yet another whisk.

Heat the pan again you've used to fry the chicken and fry the bacon. Remove the ready bacon slices. Cut the rye bread into cubes and fry them, and when the bread becomes brown, add a bit of garlic if you fancy, but only right in the end otherwise the garlic becomes bitter.

Mix the salad, the chicken and dressing  making sure that the whole mix is well covered with dressing. Add the croutons only in the end, to make sure they stay crunchy!

Hint: Bodi likes using up the remaining ingredients, like egg whites in this case. He made scrambled eggs in a pan, and then served in on the top of the salad, and ate it all.