Caesar salad: a classic step-by-step recipe for a light dish. Prepare a classic Caesar salad with your favorite sauce using step-by-step recipes. Classic Caesar salad with chicken and Parmesan cheese

Very often, Caesar salad, so beloved by many, is associated with the figure of Ancient Rome, Gaius Julius Caesar. But this is a myth. The classic dish was invented in the 19th century by an Italian living in the United States, Caesar Cardini. When his restaurant ran out of ingredients for the then famous dishes, he decided to experiment and made an appetizer from lettuce, boiled eggs, Parmesan cheese, and toasted croutons. Season the ingredients with garlic oil, lemon juice and sprinkle with vinegar. The guests of the establishment liked the new dish so much that it soon became the chef’s signature dish.

The original recipe that Cardini came up with included grated Parmesan cheese. However, today the methods of preparation have changed, as well as the ingredients included in the traditional Caesar. In order not to spoil the taste of the dish, it is recommended to grate real hard European or Russian cheeses on a fine grater. It is best to use “Cheddar”, “Swiss”, “Cuban”, “Gouda”, “Gruyère”. Some chefs get creative and add grated feta cheese, mozzarella, fetax or cheese balls. It all depends on preferences and taste preferences.

Depending on the type of cheese, the taste of the salad also changes. For example, regular Parmesan adds piquancy and originality to the salad. Fetaxa or mozzarella have more delicate notes, so the salad turns out soft and juicy. It must be remembered that all types of hard cheeses have a salty, pleasant taste and a slightly nutty aftertaste. Therefore, any gourmet will choose the right cheese variety for himself: from softer sweet and salty varieties to spicy, rich types.

Some specific types of cheeses will help make Caesar salad taste especially refined. For example, it is better to grate Gruyère into a real Caesar salad with chicken; traditional Parmesan and Cheddar are combined with seafood products. These are interesting products with a specific smell and original taste. “Grana Podano” is a unique type of cheese that can easily replace traditional “Parmesan”. Its sweet, nutty and pleasant aroma will give the dish that very zest. Cheese goes well with other salad products. Also, how the cheese is served is important. At home, the easiest way is to grate cream cheese. In restaurants and cafes, the product is often placed in slices. The cheese also opens up interestingly when cut into medium cubes.

Since Caesar salad cheese is the main indispensable product, you need to know how to choose it correctly. Don't let the name on the label mislead you. As a rule, good hard cheese is not cheap. Therefore, when choosing, first of all, you need to pay attention to the price of the product. Secondly, when purchasing, be careful and check the expiration date. Such varieties should not be stored for more than six months. It is very important. Otherwise, the dish may not only be spoiled, but there is also a chance of poisoning. Today it is difficult to find real French, Italian or Swiss cheeses in domestic stores. Most likely, under their guise they are selling a fake. It is better if you purchase analogues of these cheeses. In particular, cheeses from Armenia are also considered elite types of hard product.

When you choose a variety of your choice, you should know when to add it to the salad during the step-by-step preparation process. Typically, the grated or sliced ingredient is added at the end of cooking. They decorate the dish. That is, cheese is sprinkled on top. However, in some restaurants the component is cut into cubes and served mixed with nuts and other ingredients. As practice shows, it is not so important how to add cheese to a salad, but it is important to know which varieties are combined with meat and vegetable products that are part of the classic Caesar.

The salad with the imperial name, undoubtedly invented by immigrants from sunny Italy, has long taken a strong position as one of the most popular dishes. Having migrated from overseas to Europe, it has successfully reigned in both restaurant and home cooking for many years. The extremely simple recipe allows for many variations, but the only thing that remains unchanged is the use of high-quality Italian cheese among its components.

Cheese is a unique delicacy product, perhaps the only one, apart from wine, whose quality only improves from long-term storage. Just 50 g of a unique product in the famous salad can make its true connoisseur happy. According to experts, only Parmesan is able to form the flavor bouquet of both the sauce and the salad itself with a self-explanatory name.

Cheeses with a solid reputation

Real high-quality hard cheeses are distinguished by the fact that they have:

a characteristic dry crust formed when the prepared protein mass dries;
homogeneous dense structure;
long shelf life;
characteristic spicy smell.

The complete naturalness of the starting products and long ripening (up to 180 days) means that cheeses of decent quality, by definition, cannot have a low price. The cost of a high-quality product aged in accordance with technology requirements on the Russian market can reach up to 1,500 rubles per kilogram.

Cheese King

Parmesan, a high-fat Italian cheese with a scaly structure and a unique nutty taste, certainly dominates the salad recipe. In the homeland of Parmesan, Italy, the consumption of cheese is an integral feature, and the cheese itself is a national treasure, and for good reason. It makes any dish it contains luxurious.

By the way, the original recipe for Caesar salad involves decorating the salad not with grated cheese, but with paper-thin pieces cut with a regular potato peeler. But old hard and dry parmesan, which can only be chipped with a knife, due to its fragility, can also be grated to a fine crumb.

The cheese place is never empty

Worthy substitutes for Italian cheeses include:

Swiss “Gruyère”, “Emmental” - cheeses with a spicy, sweetish taste, having cylindrical heads and pronounced large eyes;
Dutch cheese with its small eyes and sharp taste;
white Irish cheddar;
Lithuanian cheeses “Djuga” or “Gojus”;
from domestic varieties - cheeses “Kubansky”, “Altaisky” and “Karpatsky”.

Gouda cheese is closest to Parmesan in quality and consistency, but it is a little softer. You can bring a piece of any cheese closer to the consistency of Parmesan by removing its packaging and leaving it on the top shelf of the refrigerator for several days.

Selection principles

Cheese of the proper quality is not a cheap pleasure, so you should not approach its choice lightly. When purchasing a product, you need to consider some nuances.

The cheese component in dishes determines their taste, uniqueness and originality. Grated a different type of cheese into the salad and you got a completely new appetizer. Many Italian dishes contain Parmesan as an ingredient. Experts believe that this cheese is simply a discovery in cooking, which has made it possible to achieve a very refined taste from traditional dishes. However, our housewives are regularly looking for something to replace Parmesan. And it’s not only about the high cost, but also about counterfeits: it’s a shame to spend a lot of money, and then accidentally find out that a valuable product was made “on the knee” by cunning counterfeiters.

It also happens that there is simply nowhere to buy a real one. How to replace it in this case is no longer a matter of whim, but of necessity.

Features of Parmesan

This cheese is somewhat different from other hard varieties. Firstly, it is not covered with a waxy layer - the crust on it matures naturally, so the cheese does not need to be removed before “entering” the dish. Secondly, its structure is fragile, granular and brittle, and therefore, when melted, the cheese forms an even crust and does not stretch in threads. So if the dish you are about to prepare requires exactly this type of melting, you don’t even have to raise the question of what to replace Parmesan with: any other cheese will “stretch.”

Thirdly, this Italian product goes perfectly with fruits (pears, grapes, kiwi, peaches, figs, apples). You can probably find something to replace Parmesan with, but you’ll have to experiment and try. And for an exquisite delicacy - cheese in chocolate - you will definitely have to fork out for the original: nothing else will simply suit your taste.

Benefits of Parmesan

Any cheese is healthy, as it provides proteins with a low fat content. Parmesan is no exception in this regard. Moreover, it contains extremely necessary acids, and in terms of the amount of vitamins it will “outperform” even complex pharmaceutical preparations. The difference from other types of cheese is that Parmesan is extremely low in calories. And if you are watching your pounds, looking for what cheese to replace Parmesan is not your way. You won't find as many. In addition, butyrylic acid (a substance that promotes the breakdown of fats) is also found only in Parmesan.

Why Parmesan is bad

This cheese also has its drawbacks. First of all, it's quite salty. Parmesan heads are aged in salt “baths” for several weeks - naturally, the cheese absorbs a significant amount of salt. Accordingly, people who limit themselves to it for health reasons should think carefully about how to replace Parmesan.

Those who are prone to migraines should do the same: this cheese contains a substance that causes migraines. By the way, in addition to Parmesan, Roquefort also has this property; other cheeses are quite harmless in this regard. Parmesan is no less dangerous for those with diathesis. Well, the last category of people who are wondering what kind of cheese can replace Parmesan are those who simply don’t like its taste. And, let's tell you a secret, there are not so few of them.

If crumb is used

The easiest way to choose a “substitute” is if the recipe calls for grated Parmesan. What to replace it with in this case depends on the type of dish. For melting (pizza, casseroles, lasagna), Lithuanian “Rokiskis” and “Dziugas”, hard (almost any manufacturer, if you are sure of it), are quite suitable without much damage to the taste. Many chefs also highly approve of Russian cheese in such dishes - it melts superbly, the taste is pronounced, but not intrusive.

Good choices for replacing Parmesan in salads would be Gruyère, Emmental, or Grano Padano. However, you won’t be able to save much money when buying them - these cheeses, if they are natural, of course, are also not cheap. The only exception is emmental; it is not necessarily Swiss-made, and our analogues are not bad at all. In those dishes where sharp cheese is required, something from the pecorino family will do, but, again, the real thing won’t cost a pretty penny.

If you need parmesan slices

This situation is a little more complicated. In such dishes, it is the subtleties of taste that are very important, that is, the “substitute” should resemble Parmesan cheese. It’s difficult to decide what to replace it with: the choice is significantly reduced. Somewhat reminiscent of Parmesan in structure, graininess and piquancy, again “Grano Padano”. True, it is somewhat saltier, but this can only be determined by a professional taster or a fanatical cheese lover and connoisseur. A little more distant from Parmesan, but also somewhat similar to it in the nutty flavor and elegant aroma of Gruyere (if it is real Swiss). In terms of color, it is not at all similar to Parmesan, too yellow, but in the form of plates it will be a successful substitute.

The situation is worse if the Parmesan is required in fairly large cubes. For such dishes, you will either have to buy an original product, or feel free to ignore conventions and replace it with your favorite variety.

What's in a classic Caesar salad?

This salad, on the one hand, is a real work of culinary art. On the other hand, the question of what to replace Parmesan in Caesar (or some other component) gives rise to real battles between traditionalists and experimenters. First, let’s define what a real proper Caesar consists of.

On the one hand, it would seem that there is nothing particularly complicated. On the other hand, there is only a certain type of salad, the egg is usually overcooked, croutons resemble ordinary crackers... And where can you get Parmesan and the notorious sauce?

How and what is replaced in Caesar

It is not for nothing that our people are respected throughout the world for their intelligence. His interpretations allow you to get the intended result with a minimum of effort.

Garlic is not spread on a plate - its juice is squeezed out onto croutons or into a dressing.
No one is looking for romaine leaves - any salad is taken, or even
Eggs are put into our Caesar salad raw: they are beaten with olive oil.
It’s not a problem to squeeze it out, but our chefs, again, add it to the sauce.
Croutons are just a name. Instead, crackers from bags are quite suitable (it is still advisable to dry them yourself).
The main question is “What can you replace Parmesan in Caesar?!” - is decided at the discretion of everyone. Many experimental chefs claim that the best substitute would be cheeses like Altaisky or Sovetsky.

The only thing that cannot be replaced is Worcestershire sauce. Considering that it contains 26 components, this is not surprising. So you still have to look for it - it is, of course, more rare than Parmesan. We have already told you how to replace this cheese.

Everything about Caesar salad from the moment of its appearance to the present day.

If you have at least once searched for a Caesar salad recipe on the Internet, you couldn’t help but notice that every author who publishes a recipe claims that this particular recipe is the real one and the most true.

In this article I will tell you about the history of the Caesar salad, the main ingredients of the salad, the recipe for the very first salad that made its author famous.

The True Caesar Salad Recipe

I have already mentioned a huge number of “true” recipes for this salad on culinary sites. About the same, if not greater, variety can be seen in cafes and restaurants. Such diversity is quite understandable - this is a struggle for the client. Both websites and restaurants want to surprise visitors with the uniqueness and sophistication of the product, attract and retain.

All the variety begins with the method of serving the dish (the most incredible dishes, decor and design) and ends with the variability of ingredients (different options for lettuce leaves, a variety of sauces and dressings, the introduction of completely unexpected ingredients into the salad, etc.). You can order Caesar pizza or Caesar salad, the recipe of which includes pasta (pasta).

Should we condemn the authors of these recipes for such a free interpretation of the original recipe? I think not. And now I will try to justify my position. I suggest you take a little break from Caesar salad and talk about French cuisine.

Today, no one will argue with the fact that French cuisine can be considered one of the great cuisines of the world. And no one will say that this cuisine is only a historical rarity for the simple reason that the culinary traditions of France continue to develop and improve.

Why has French cuisine not lost its glory and relevance? For the simple reason that the culinary traditions of French cuisine have a fundamental principle - a recipe is needed only as a basis for cooking, based on which, each cook can bring something of his own and create a dish that has its own flavor and is different from what what is served in another restaurant or in another house.

Now I propose to consider the main components of the recipe.

Salad leaves for Caesar

Adherents of the classic recipe will argue that the only option for this salad is fresh and crispy Romaine lettuce leaves. And their argument will be ironclad - this particular lettuce leaf was included in Caesar’s first original recipe.

However, that memorable recipe did not contain chicken fillet and/or shrimp, there were no rye croutons, etc. What am I talking about? What I mean is that the dish should have a harmonious, balanced taste. For example, if you add pieces of beef to a salad, then it would be very appropriate to use arugula leaves. This combination will create a “zest of taste” for the salad.

In addition, it is necessary to take into account geography - it is not always possible to find the required leaf lettuce of decent quality in winter. And here I propose to adhere to the principles of French cuisine - a recipe is not a dogma. This is the basis for the chef's creativity.

And if you use the leaves of another salad, there is nothing wrong with that. The main thing is that this new ingredient does not spoil the taste of the dish.

Croutons or croutons for Caesar

Quite recently, on one of the culinary blogs, one of the housewives complained that she couldn’t make croutons for Caesar: the croutons either burnt or turned out crispy on the outside and soft on the inside. The lady asked for help and advice - how to make crackers?

The fact is that to prepare the classic Caesar salad, not croutons are used, but croutons. In principle, these are the same crackers (made from white bread), but crispy on the outside and soft on the inside. We can say that croutons are a term denoting the degree of roasting of crackers.

And while the young lady from the blog makes croutons naturally, some cooks find it difficult to prepare croutons. If you have problems preparing this ingredient, then my tips will help you:

It is necessary to constantly monitor the baking process: pieces of white bread, previously flavored with sauce, must be placed on a baking sheet and placed in a well-heated oven. The optimal temperature is 180-200 degrees. If the temperature is too high, the bread will burn. At low temperatures, the bread will simply dry out into crackers. At the optimal temperature, immediately after the crust appears golden brown, the pan must be removed from the oven. Overexpose it a little and you will get croutons with a tan. Not fatal, of course, but crackers with the pungent taste of burnt bread can hopelessly ruin the dish;
The second important point is the number of croutons on the baking sheet. If there are too many “blanks”, then the air will not circulate freely throughout the pan. As a result, there will be coals along the edges, and in the center the pieces of bread will remain moist from the sauce;
Another secret: take a fresh white loaf and remove the crust (this way you will achieve even roasting). Even better is to break a fresh loaf and carefully (with your hands) remove the crumb, and “tear” pieces of bread with your hands. Smooth edges are good for classic croutons, and such “handmade” will be another highlight of your “Caesar”;
Do not prepare croutons (crackers) for future use. The salad should be assembled just before serving. Then the crackers will not become soggy, and the valuable aromas will not evaporate.

Delicious croutons make a delicious sauce

And the most important secret of making croutons (crackers) is the sauce with which you soak the croutons. Surprised? A simple loaf (even the most delicious) will not work for a signature salad. The sauce will ultimately add another twist to your recipe.

You can use the classic sauce recipe: add coarse salt and black pepper to a mortar, grind, add olive oil, stir, let stand for 25-30 minutes (let it sit). And then sprinkle the pieces of loaf with this sauce. This is just a classic taste for Caesar salad.

And you can “play” with this classic:

Change the type of oil (pumpkin, sesame, grape, etc.);
Add dried herbs and/or spices (mint, rosemary, chili pepper, adjika, sweet paprika, etc.) to the sauce;
Nuts, seeds, grains (sunflower and pumpkin, pine nuts, mustard seeds, cumin, etc.).

Or you can make the salad “more Russian” - use rye croutons or white real ruddy croutons. Just, for God's sake, don't use ready-to-eat ones from the hypermarket. Why do you need an amateur chemist's kit in a healthy and wholesome dish?

Cheese for Caesar salad

Initially, only Parmesan cheese was used for the salad. Experts say that only this type of cheese fully reveals all the charm of the salad and forms the flavor bouquet of Caesar.

And here we can agree with gourmets. But not 100%. Cheap Russian cheeses with a large amount of salt and a rough taste will indeed, without prior preparation, be inappropriate in a classic salad - such cheese will simply kill all other flavor notes. But, this is in the classic Caesar.

I suggest experimenting. Try introducing, for example, “Sour cream cheese” or “Roquefort” into your recipe. Or maybe blue cheese? Need to try! You can get a very beautiful flavor range.

And if you use assorted cheeses or cheese balls. Do you know how to make cheese balls?

Take 2-3 types of cheese, grate them, add an egg and form into balls. Then, roll these balls in breadcrumbs and into a hot frying pan with vegetable oil. Unfortunately, the calorie content of the dish will increase. But how unforgettably delicious it will be (crispy balls with a delicate filling).

Don't want extra calories? Prepare the cheese petals: grate the cheese on a coarse grater (hard types of cheese), place the cheese petals (like flat piles) on a baking sheet (pre-cover with paper), and bake for 2-3 minutes at a temperature of 180-200 degrees. Once the cheese has melted and browned, it’s ready. Once the cheese has cooled, you will have “cheese chips” for your salad. Crispy and flavorful.

Don't want to mess around with a grater? Just cut the cheese into bars, roll in breadcrumbs and fry. It will be very tasty. Not as tasty as the balls, but exceptionally tasty. Of course, if you like cheese.

Don't be afraid to experiment.

What to season Caesar with?

Let me start right away with the fact that mayonnaise from the store is the worst of all possible dressings. The same classic Caesar seasoned with Worcestershire sauce and olive oil. Making real Worcestershire sauce at home is almost impossible. Moreover, if you have this sauce (you can buy it in the store), then it will be better (i.e. tastier) to prepare the following dressing:

cook the egg for 1 minute (no longer. That is, the egg needs to be lowered into boiling water for 1 minute), then break the cooled egg into a bowl, add a few drops of Worcestershire sauce, olive oil, salt and a little (2-3 drops) lemon juice , mix well. That's all. The dressing is incredible (for this salad).

Dressings and sauces are a whole different story. If you season the same dish with different sauces, you will get several different (to taste) dishes. Those. Dressings and sauces allow you to diversify the taste of a traditional dish and prevent it from becoming boring.

Try other dressings. Or you can go a very simple way - work with mayonnaise (homemade, of course).

Add to mayonnaise (to taste):

mustard (spicy or sweet):
garlic;
chopped fresh or pickled cucumber;
homemade ketchup or adjika;
nuts, seeds;
zest (lemon, orange, lime);
dried or fresh herbs (finely chopped);
cream, sour cream, yogurt;
etc.

The only limitation here is that it must be tasty.

What's Caesar without chicken?

Let me start with the fact that there was no chicken in that very first Caesar. He was very, very light. However, not very filling. Who added chicken to the salad and when? It was so long ago that the majority of lovers of this salad believe that it (the meat) has always been there.

Chicken in salad is a later acquisition of the recipe.
Chicken fillet is traditionally boiled or grilled.

The next step in recipe development is why only fillets? What's worse are wings (caramelized or Mexican) or legs (including smoked ones)? Or chicken liver stewed in cream?

And after the chicken, fried bacon appeared in the salad, as well as other types of meat, fish and seafood. Those. Caesar salad with salmon or shrimp is not a perversion of the recipe, but a creative reinterpretation of it.

Such variety allows you to cook Caesar every day. We change the “main satisfying ingredient” and, in fact, we get a new salad. Simply beautiful! Plus a different sauce, plus a new dressing. But we will talk about this below.

Also try the salad with small meatballs. Meatballs can be meat or fish, or vegetable (they can be fried in a frying pan or baked in the oven. And then, as an option, lightly “simmered” in sauce). Unexpected and very tasty.

Those. and once again – don’t be afraid to experiment!

What else to add to Caesar

You can still enjoy the original recipe: lettuce, parmesan, olive oil and croutons. The charm is in simplicity.

Or you can do a little magic. Add an egg (quail eggs are often added. I think chicken eggs will be more interesting for the taste), or tomatoes (tomatoes can be pre-baked in the oven), various mushrooms, olives, orange slices. It is very important to observe moderation and not “overload” the salad. The abundance of flavor can turn a delicious Caesar into a dish with an indeterminate taste.

How did "Caesar" appear?

Do you know how chips were invented? And “Herring under a fur coat”? "Kyiv cake"? I can remember several dozen more popular recipes today. They have one thing in common: chance.

This is roughly what happened with the Caesar salad. A whole crowd of Hollywood filmmakers poured into the small restaurant of Caesar Cardini, who immigrated from Italy (it was July 4, 1924). The guests demanded drinks and snacks. Fast! And if everything was simple with alcohol, then with the snack there was a hitch - you need to prepare something quickly, a lot and tasty. While the main dishes are being prepared.

Maestro Caesar simply grabbed his head. And then he quickly rubbed the plates with garlic (what can you do - the Italian school and you simply can’t do without garlic), picked and put Romaine lettuce leaves on the plates, mixed a lightly boiled egg with olive oil and Worcestershire sauce, fried white bread, seasoned everything with lemon juice, stirred and sprinkled with parmesan.

The salad was not just liked by spoiled guests! Sheer delight!

And in America, too, they have word of mouth... The salad very quickly became popular and received the name of the chef who invented it - Caesar.

Some time later, the recipe was slightly “tweaked”. Even in Caesar's restaurant, the Caesar salad had several versions.

But, let's go back to the first version (or the one that the descendants of Caesar Cardini called the first). The recipe that I offer you is written down from the words of the daughter of the author of this salad).

To prepare Caesar salad you will need:

Romaine salad – 400 g
White bread – 100 g
Olive oil (for croutons) – 30 ml
Olive oil – (for dressing) – 30 ml
Garlic – 2 cloves
Chicken egg – 1 pc.
Lemon juice – 1 teaspoon
Worcestershire sauce – 2-3 drops
Parmesan cheese – 50 g
Salt and ground black pepper - to taste.

Preparing Caesar salad:

Wash the lettuce leaves well and dry them, tear them into medium-sized pieces with your hands.
Tear the white bread crumb with your hands into small (up to 1 cm) pieces.
Mix olive oil with finely chopped garlic and salt. Drizzle this mixture over the bread pieces.
Place the pieces of bread on a baking sheet and brown in the oven (the pieces should be crispy on the outside and soft on the inside).
Place the egg in boiling water for one minute and then let it cool. To prevent the egg from cracking, the water must be salted very steeply.
Break the egg into a bowl with olive oil, beat with a blender until smooth, add Parmesan, Worcestershire sauce and lemon juice, mix well.
In a large bowl, very carefully mix the lettuce leaves with the dressing, place the leaves on a plate in which we will serve the Caesar salad. First, rub the plate with garlic.
Place croutons and serve salad.

Well, that's probably all. Thanks to those who were able to read this article to the end. This is completely unusual for the modern Internet.

And don't be afraid to experiment. Almost all the “highlights” of world cooking are the result of an experiment, an accident. Feel free to get down to business and don’t be afraid of mistakes. Caesar salad is like high-quality open source software. It's hard to mess up. And creating your own masterpiece is very simple.

Hi all! Now is the time to prepare salads. Today we will devote time to the section and prepare our favorite, very tasty and popular classic Caesar salad. We will prepare it with croutons, because they are among the main ingredients of the salad, just like romaine lettuce and grated Parmesan, seasoned with a special sauce, which is primarily the essence of the recipe.

Because of its lightness, more high-calorie ingredients are added to the classic Caesar salad, such as a hard-boiled egg or fried chicken.

With the help of such simple and affordable products, it is possible to prepare a delicious salad for dinner for a family or a small company in a few minutes.

I'm sure this salad will become one of your favorites!

There are a huge number of recipes for preparing this salad. Of all the varieties of this salad, the most popular is Caesar with chicken. In addition to chicken, modern interpretations with seafood, ham, squid, shrimp, salmon, mushrooms, and turkey are also used. Recipes using such a variety of products in Caesar salad are no less popular.

How to prepare Caesar salad with chicken according to the classic recipe

This easy-to-prepare dish will delight you with its simplicity and at the same time amazing taste.

Your guests will love this snack!

Ingredients:

lettuce leaves (Chinese cabbage) - a small bunch;
chicken fillet - 200 gr
parmesan cheese - 50 gr
olive oil - 1 tbsp. l
salt, pepper - to taste
caesar salad dressing

For croutons (crackers):

loaf, baguette - 1 piece
olive oil - 2 tbsp. l
garlic - 1 clove (or dry)

Preparation:

1. Prepare croutons (croutons) for Caesar salad First of all, we need to prepare oil with a garlic aroma. To do this, peel one large clove of garlic. Let's crush it on a cutting board, this can be done with a knife blade and chop it.

2. Place the garlic in a small container, add hot olive oil and let the mixture brew for a while. You can add olive oil to the garlic and heat the mixture in the microwave for 20 seconds. The oil will be saturated with garlic aroma.

3. Cut the crusts off the bread (you can take a baguette or loaf) and cut it into small cubes.

Place the bread cubes on a baking sheet. Drizzle the bread slices with garlic-flavored olive oil, after removing the garlic from the mixture. Unlike the first option, you can pour aromatic olive oil over the bread pieces and sprinkle dry garlic on top. This option is just as good.

4. Preheat the oven to 120 degrees. Place a baking sheet with crackers in it for 20 minutes. The crackers should be slightly browned and dry. Don't let them burn. Darkened and burnt crackers are not suitable for us.

5. We’ve dealt with the croutons and finally start assembling the salad. We wash the lettuce leaves of Chinese cabbage and dry them on a towel.

6. Prepare a beautiful plate.

To give the salad aroma and taste, rub the plate with a clove of garlic.

7. Tear the prepared lettuce leaves into arbitrary pieces with your hands, do not cut them, and place them on a plate.

8. Cooking chicken. Cut the fillet lengthwise into two parts, beat it, salt and pepper to taste.

9. In a heated frying pan, add 1 tablespoon of olive oil. Fry the chicken fillet on both sides for 5 minutes.

10. Cut the finished, juicy chicken into small slices.

Preparing Caesar salad dressing.

11. For dressing we will need eggs at room temperature. In addition, if they were in the refrigerator, they must be kept at room temperature for 2-3 hours. To speed up the process of warming the eggs, they need to be immersed in warm (30 degrees C) large quantities of salted water, covered, for 30 minutes.

When the eggs for dressing have warmed to room temperature, first of all, boil the egg for exactly 1 minute in a large amount of boiling water without boiling. And then remove from boiling water and cool for 10-15 minutes. This is the main “secret” of the taste of Caesar salad.

13. Season with the juice of one lemon, salt to taste and 1 tablespoon of Worcestershire sauce.

14. Mix all ingredients in a blender.

15. Place chicken fillet slices on a green salad in a plate. Pour dressing over salad and mix. Add croutons (croutons), sprinkle with thinly sliced translucent parmesan cheese.

Serve the classic Caesar salad with chicken immediately.

Bon appetit!

Simple homemade salad with chicken and croutons

A simple and tasty Caesar salad with chicken and croutons can be easily and quickly prepared at home for the New Year.

Ingredients:

Romaine lettuce - 1 bunch
cherry tomatoes -10 pcs
quail eggs -7 pcs
chicken egg - 1 pc.
mustard - 1/2 tsp.
chicken fillet – 300 gr
sour cream - 1/2 tbsp
butter - 1 tbsp.
olive oil -4 tbsp.
loaf or baguette - 1 piece
garlic - 4 cloves
lemon juice -1 tbsp
Worcestershire sauce - to taste (a few drops)
Parmesan cheese - 70g
salt, black and red pepper to taste

Preparation:

1.First of all, let's deal with the chicken fillet. Unlike other recipes, we need to marinate it. Wash the fillet, rub with salt, sprinkle with pepper, coat with sour cream and leave in this condition for 40 minutes.

2. As soon as our fillet is marinated, fry it until golden brown in equal amounts of butter and olive oil (1 tbsp each)

3. Bring in the oven until done. Cool the breast and cut into slices across the grain.

4.Make garlic butter. Crush the garlic with the tip of a knife and chop. Add 2 tablespoons of olive oil to it and let it brew for 3 hours. After the oil has infused, remove the garlic.

5 Prepare croutons (crackers). Cut the crust off the loaf, cut the loaf into small cubes, add salt, pepper and red pepper and fry in garlic oil. Finish drying in the oven if desired.

6. Wash the lettuce leaves, dry them in a towel and tear them into a plate with your hands.

7. Boil quail eggs, cool, peel, and cut into halves.

8. Wash the cherry tomatoes, dry them, and cut them in half.

9. Prepare Caesar sauce. Place the egg at room temperature in boiling water and salt for one minute, then cool.

10. Break an egg into the olive oil, which has been boiled for 1 minute and beat, add lemon juice, mustard, a little Worcestershire sauce, add salt to taste and mix well until smooth.

11. Season the lettuce and chicken with Caesar dressing and place on a plate. Add eggs and tomatoes, pour over remaining dressing. Before serving, sprinkle with grated Parmesan cheese and croutons. You can serve.

Caesar salad with smoked chicken and mayonnaise

Delicate, light and fragrant - it will be a wonderful addition to both the festive and everyday table.

Ingredients:

smoked chicken breast – 350 g
green salad – 200 gr
cherry tomatoes – 200 gr
white bread – 1 piece

For the sauce:

mayonnaise – 30 g
olive oil – 40 ml
garlic – 1 tooth
Worcestershire sauce - 5 g
lemon – 1 pc.
salt, pepper - to taste
granulated sugar - 1 tsp

Preparation:

1. First of all, we make croutons (crackers). They can be cooked in the oven or in a frying pan with a thick bottom. Cut the white bread into cubes and toast in the oven until golden brown. Before drying, sprinkle the crackers with olive oil and sprinkle with dry garlic.

2. Wash the lettuce, dry it with a plain or paper towel and tear it coarsely with your hands. Place the lettuce in a dish or salad bowl.

3. Cut skinless smoked chicken breast into slices and add to lettuce.
4.Cut the cherry tomatoes in half and add to the salad bowl.

Prepare the sauce:

6. Pour olive oil into a blender, squeeze out the juice of one lemon, add mayonnaise (preferably homemade), a clove of garlic squeezed through a press, Worcestershire sauce, one teaspoon of granulated sugar, salt and pepper to taste. Mix all ingredients until smooth and taste. The most important thing is that you like the sauce.

7. Pour the prepared sauce over the salad and serve.

8. The sauce can be served separately in a gravy boat.

That's all, you can serve the dish to the table!

Bon appetit!

Step-by-step recipe for restaurant-style salad with chicken, tomatoes and croutons

Caesar salad has become very popular lately. Having gained such popularity, it is often prepared in restaurants. It can be served as a separate dish or as an addition to others. Today I suggest you prepare a Caesar salad with chicken, tomatoes and croutons. A step-by-step recipe will help you with this.

chicken fillet 400 gr
Iceberg lettuce 1 head
cherry tomatoes 200 gr
parmesan cheese 100 gr
white bread 1 loaf
garlic 2 cloves
olive oil 3 tbsp
salt, black pepper - to taste

For the sauce:

eggs - 2 pcs
olive oil – 60 ml
mustard - 2 tsp
lemon juice - 3 tbsp.
garlic - 2 cloves
parmesan cheese - 50 gr
salt to taste

Preparation:

1.Prepare the salad sauce. First, take the eggs out of the refrigerator 2 hours in advance to allow them to warm up. When the eggs have warmed to room temperature, put them in boiling water for 1 minute, take them out and cool. Break the eggs into a deep bowl.

2. Add the juice of one lemon and chopped garlic to the eggs. The garlic can be finely chopped with a knife or squeezed through a garlic press.

3.Grate the cheese on a fine grater and add to the eggs in a bowl.

Place all ingredients for the sauce into a blender bowl and blend until smooth.

4.Additionally add olive oil and mustard to the eggs in a bowl. Add salt to taste and grind all the ingredients necessary and prepared for the sauce in a blender into a homogeneous mass.

5. Caesar sauce is ready. Pour it into another container and set aside.

Preparing Caesar salad

6. Let's start by preparing crackers. The crust must be cut off from the bread and cut into small cubes.

Peel the garlic, crush it on a cutting board, this can be done with a knife blade and chop it.

Place the garlic in a small container, add hot olive oil and let the mixture brew for a while. You can add olive oil to the garlic and heat the mixture in the microwave for 20 seconds. The oil will be saturated with garlic aroma. You can use any of the proposed options.

8. Place the bread cubes on a baking sheet and pour aromatic garlic oil over them. Place the baking sheet with crackers in the oven preheated to 180°C for 10-15 minutes. The crackers should be dry and golden crisp.

9.Rinse the chicken fillet and cut it into small strips 10 centimeters long.

10. Heat a frying pan well over a fire, pour in olive oil. Place the chicken fillet pieces and fry them on both sides until golden brown. I sprinkle the finished chicken with a mixture of Provençal herbs, salt and pepper to taste.

11.Cut the cooled pieces of meat into strips. For one serving of salad - one piece of meat.

This is what Iceberg lettuce looks like, it is very similar to cabbage. Unlike regular lettuce, Iceberg does not get soggy when the sauce is added and remains crispy. So, wash the head of lettuce and remove the leaves from the head.

12. For salad, iceberg lettuce is the best choice for us. When adding sauce, it remains crispy (does not lose its taste) and does not become soggy in the finished dish.

13. Wash the iceberg, dry it in a towel, no need to cut it. Lettuce leaves may taste bitter when cut. Use your hands to tear it into large pieces. This way it will retain its taste.

14. Wash the cherry tomatoes and cut them into halves or quarters depending on size.

15.Cut the Parmesan cheese into thin slices using a paring knife.

16. We have all the ingredients for the salad ready. Let's start assembling the Caesar salad, just like in a restaurant. Place iceberg lettuce leaves on the bottom of the plate. Place chicken fillet and Parmesan cheese shavings on them.

17.Sprinkle flavored croutons on top and pour sauce over our salad. We place the tomatoes in a chaotic order; they add sourness to the dish and balance the taste. Our Caesar salad with chicken, tomatoes and croutons is ready just like in the restaurant. Serving this salad is good for a festive table or just a family dinner.

Bon appetit!

Caesar salad with chicken, Chinese cabbage, croutons and cheese: classic recipe with photos

Caesar salad with chicken (a classic recipe with photos) has not only stood the test of time, but also still remains at the peak of popularity. It is often ordered in restaurants and is not at all difficult to prepare at home. Today I suggest you prepare a Caesar salad with chicken, Chinese cabbage, croutons and cheese. Our classic recipe with photos will help you with this.

Ingredients:

lettuce leaves - 100 gr
white bread - 3-4 slices
chicken fillet – 300 gr
parmesan cheese - 30 gr
olive oil - 3-4 tbsp
chicken egg - 1 pc.
garlic 3-4 cloves
lemon juice - 2 tbsp
salt, ground black pepper - to your taste

Preparation:

1. Rinse the lettuce leaves and dry them on a towel.

2. Cut the crusts off the bread and cut it into small cubes.

Peel the garlic, flatten the cloves with the flat blade of a knife and chop it. Heat a frying pan well, pour in olive oil. Place the garlic and bread cubes in the pan. Fry everything until golden brown, stirring. This method of frying will add the aroma and taste of garlic to the bread.

3. Hard-boil the egg, cool, peel and mash thoroughly with a fork. Bake the chicken breast in the oven. If you like lean meat, you can boil it in salted water and then lightly fry it. In any case, the meat should be juicy and crispy on the outside.

4. Grease the sides of the salad bowl with a clove of garlic. Let's start collecting the salad. Tear the lettuce leaves into large pieces with your hands and place in a salad bowl.

5. Gut the chicken into large fibers with your hands. Add them to your salad.

6.Next add the egg puree.

7. Separate the fried garlic from the crackers. Place the fried bread pieces on top of the egg puree.

8.Prepare the dressing sauce. Add lemon juice, ground black pepper and salt to taste to the olive oil, and a little Worcestershire sauce. It gives the salad some piquancy. Mix the sauce well.

9.Easily, without tamping, mix the ingredients in the salad. Add the dressing to the salad and shake without stirring.

10.Sprinkle thin slices of Parmesan cheese on top.

11. The salad is ready. It is served immediately, without insisting. Delicate, light and fragrant - it will be a wonderful addition to both the festive and everyday table.

Bon appetit!