Ingredients:
- Mixed lettuce leaves: 50 g
- Bread: 10 g
- Parmesan cheese cut into strips: 30 g
- Bean sprouts: 10 g
- Ground dried thyme: 1 g
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For the mayonnaise (10 portions):
- Milk: 200 g
- Soy sauce: 50 g
- Sunflower oil: 500 g
- Gas: 2 cartridges
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For the chicken marinade:
- Chicken breast: 90 g
- Ras el Hanout: 3 g
- Olive oil: 30 g
- white wine: 50 g
- White peppercorns: 2 g
Preparation:
Wash the lettuce and season it with olive oil and salt. Cut the croutons and toast them in the oven with the olive oil, salt and dried thyme for 3 minutes at 180o.
For the mayonnaise:
Beat the mayonnaise into an emulsion with a blender; pour into the syphon, fit the two gas cartridges and process.
For the marinade:
Mix the ingredients together, and cover the chicken thoroughly with them. Leave to marinate for 24 hours.
To serve:
Score the chicken and cook it in the oven, then cut it into strips.
Dress with the lettuce and croutons.
Place a ring in the middle of the plate, and arrange the lettuce, croutons and chicken around it. Fill the ring with the mayonnaise, add the strips of Parmesan cheese and bean sprouts, and sprinkle the dried thyme over.
