How to cook caesar. How to make a real Caesar salad

⭐⭐⭐⭐⭐ The classic simple Caesar salad with chicken and croutons is suitable for any table, but more often we cook it for the holiday. The chicken salad recipe is very sophisticated - after all, in Caesar, ruddy white bread croutons, bright cherry halves and tender chicken meat look very picturesque among the lush lettuce leaves. Grated parmesan completes the picture, and a light garlic smell tempts and beckons. All the ingredients that you are used to seeing in a classic salad do not have to be added to Caesar.

Caesar with chicken - a delicious salad recipe

Later, chicken meat was added to the main products. Cooking Caesar salad with chicken, a classic simple recipe at home, can be done in a variety of variations. It will be a great dish for everyday or festive table. Also, be sure to cook and serve on the festive table. An amazing combination of ingredients allows you to enjoy each product in the composition, but at the same time feel the overall symphony of taste. So, it's time to move from words to deeds. In this article, we will present a variety of variations in the preparation of a delicious homemade "Caesar".

Caesar salad with chicken: a classic recipe

Ingredients:

• Parmesan cheese - 70 g;
• Chicken breast - 300 g;
• Garlic - 2 cloves;
• Baton - 200 g;
• Olive oil - to taste;
• Salad - 1 bunch.

salad dressing

Ingredients:

• Olive oil - 100 ml;
• Mustard - 2 tsp;
• Fresh lemon juice - 2 tbsp. l.;
• Hard boiled yolks - 2 pcs.;
• Garlic - 1 clove;
• Pepper and salt - to taste.

Cooking method:

1. Squeeze the garlic cloves through a press and mix them with 5 tbsp. l. olive oil. Mix and leave aside for 15-20 minutes. Carefully cut the prepared piece of loaf into cubes. For this case, it is better to take yesterday's loaf, and not fresh;
2. Rinse the chicken fillet and dry it with a towel. Then we cut it into cubes and fry in olive oil until fully cooked, salt and pepper. Lay out on a paper towel;
3. Now let's start preparing the salad dressing. We take 2 boiled yolks and grind them with a fork. Add mustard and mix well. Now skip through the press 1 clove of garlic and add to the yolks. Mix and add lemon juice, olive oil, ground pepper and salt. We mix everything well. Grate Parmesan cheese into a hotel plate;
4. We take a beautiful serving plate and rub it with half a clove of garlic. Arrange lettuce leaves nicely. Put the croutons and fried chicken fillet on top of the salad. Top the salad with the prepared sauce and sprinkle generously with grated Parmesan cheese. In some versions, the cheese is not grated and sliced ​​thinly with a vegetable cutter. You choose which option you like best;
5. To decorate the dish, you can sprinkle with pomegranate seeds - the taste will not change from this, but its appearance will become more festive. Bon appetit!

Caesar salad with chicken and mayonnaise

Caesar salad with chicken and mayonnaise

The Caesar salad recipe is by no means classic. It is easy and quick to prepare, the result is excellent, especially in terms of taste.

Ingredients:

• Beijing cabbage or iceberg lettuce - 10-12 leaves;
• Hard cheese, preferably parmesan - 100-120 g;
• Chicken fillet - 150-200 g;
• Mayonnaise - half a glass;
• Dried basil - 0.5 tsp;
• Cherry tomatoes - 10-12 pcs.;
• Cold pressed olive oil - 4 tbsp. l.;
• Juice of half a lemon;
• White bread or loaf - 4 pieces;
• Garlic - 3 cloves;
• Black ground pepper to taste.

Cooking method:

1. Cut the banana pieces into small cubes;
2. As an experiment, try croutons from black bread and white bread in a ratio of 50 to 50, it will turn out delicious. Put the slices of bread on a baking sheet in one layer, sprinkle with butter on top, put in the oven for 15 minutes, temperature 150 degrees, the croutons should turn golden;
3. Lightly beat the chicken fillet, salt and pepper;
4. Fry in a small amount of olive oil on both sides until a crust appears, then bring to readiness under the lid. Cool the chicken, and cut into pieces in size, like croutons;
5. To prepare the sauce, garlic must be crushed to the state of garlic paste, transfer to a bowl;
6. Put mayonnaise, dried basil, ground black pepper;
7. Squeeze the juice from half a lemon, add to the sauce along with the oil;
8. Mix everything with a blender. It will turn out just a chic gas station;
9. Wash the Chinese cabbage leaves and tear with your hands into small pieces (can be replaced with leaf lettuce or iceberg lettuce), put on the bottom of the salad bowl;
10. Put croutons on top;
11. Then put the chicken pieces, halved cherry tomatoes;
12. Spread the sauce over the entire surface, grate the cheese on top;
13. Repeat all layers again. Caesar salad with chicken is ready, now leave for 15 minutes and you can serve. Bon appetit!

Caesar salad with chicken, croutons and tomatoes

It takes a minimum of time to cook, and tomatoes perfectly complement the delicate taste.

Ingredients:

• Tomatoes - 200 g;
• Chicken fillet - 0.5 kg;
• Olive oil - to taste;
• Parmesan cheese - 100 g;
• Lettuce leaves - 150 g;
• Long loaf without peel - 200 g.
• Lemon juice - 1 tbsp. l.;
• Garlic - 1 clove;
• Mustard to taste;
• Spices to taste.

Cooking method:

1. First of all, we prepare the meat. It must be washed, and then fried on both sides with spices in vegetable oil until golden brown. Cool the meat, and then cut it into large enough pieces. While the other ingredients are being prepared, the chicken meat will have time to cool completely - this is what we need;
2. Now we are preparing crackers, for which white bread is cut into cubes of about 1 cm on each side. Next, fry the bread in vegetable oil, and then you can put the crackers in the oven so that they dry a little. But here it is important not to overdry the ingredient, so be on the lookout. Washed lettuce leaves need to be torn with your hands and put on a plate for serving Caesar. Coarsely, like a chicken, chop the tomatoes. Cheese is rubbed on a large grater;
3. To prepare the sauce in a separate bowl, mix all the ingredients. First pass the garlic through a press, and then add to the sauce. Put chicken, tomatoes, croutons on already prepared lettuce leaves. Pour the sauce over everything and sprinkle with cheese on top. Bon appetit!

You can cook Caesar salad with chicken, a classic simple recipe, according to the video version, where smoked chicken meat is taken instead of raw chicken. This is a savory version of the much-loved dish, which significantly reduces the overall cooking time.

Ingredients:

• Cheese - 100 g;
• Chicken yolk - 2 pcs.;
• Olive oil - to taste;
• Garlic - 1 clove;
• Lemon juice - 1 tbsp. l.;
• Mustard - 1 tbsp. l.;
• Chicken fillet - 300 g;
• Baton - 200 g;
• Bunch of lettuce.

Cooking method:

1. To quickly and easily prepare delicious crackers, you can simply dry the diced bread in the oven. In principle, you can fry crackers in vegetable oil, here, whichever one likes more. Cut the chicken into large pieces, tear the salad into large portions, and grate the cheese. All the ingredients are ready and it remains only to make the dressing, and then start assembling the salad;
2. To prepare the dressing, you need to combine chopped garlic with olive oil and carefully pour plenty of lemon juice over everything. Add salt and your favorite spices. Separately, grind the yolks with mustard, and then pour them into the main composition of the sauce, mix everything until a homogeneous consistency.
   Put green leaves on a salad serving dish, put chicken on top: pour dressing over everything. Next comes the cheese and crackers, once again pour the sauce abundantly and beautifully. Caesar salad with chicken is ready! Bon appetit!

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Classic Caesar salad base- juicy and heavily chilled romaine lettuce leaves. These are the most crispy lettuce leaves in the world, then only cabbage. The Americans who came up with the recipe for Caesar love such unconditional solutions: if the leaves are, so that they crunch as they should. However, there may be other options, more European.

The Italian style implies that the greens in the salad must be natural, including, and certainly bitter - and therefore a crimson head of radicchio lettuce is cut into the salad mixture. The French pay considerable attention to the appearance of the salad, because they always pay it to everything - hence such a rococo on a plate, all these curly friezes and escarioli. Russians believe that there are two most beautiful things in the world - arugula and dill, and the more often you add them, the better. And so on.

My favorite leaf mix for Caesar is lettuce and corn. A head of lettuce should be disassembled into leaves, up to a yellowish, almost white core. Leaves - coarsely pick with your hands, and finely chop the core. However, it is better not to put it in a salad at all, but to cut it lengthwise, grease it with vegetable oil and quickly, almost instantly fry it on a hot grill pan - and serve with a slice of Parma ham. As for the root, its leaves must be torn off from the bases of the rosettes in which they are collected from nature.

How to make Caesar salad dressing

The classic dressing for Caesar resembles mayonnaise, but much more liquid than is customary in any country in the world. This is not surprising, because the combination of an almost raw egg, mustard, vinegar (or lemon juice) and olive oil gives just something close to mayonnaise. The use of garlic makes such a dressing special - the walls of a wooden bowl are rubbed with a cut clove, the clove itself is thrown away; this method is reminiscent of the humorous “very dry martini” recipe, where vermouth is used only to rinse the glass.

By the way, the legend of the inventor of lettuce, Caesar Cardini, mentions some of his manipulations with the egg (pierce from the blunt end, lower into boiling water, pull out after a minute) - and that he seems to have inherited the described technique from an Italian mother. It would seem, why suffer so much, and why even warm up a raw egg? Mother Cardini would answer that raw eggs cause terrible diseases - and this opinion was considered unconditional until the 50s of the last century (even the cream for tiramisu was not just whipped, but whipped in a steam bath). Agree or not, it's up to you. I personally rely on luck.

However, over the years of triumphant march through the cuisines of the world around the world, Caesar salad dressing has multiplied significantly, giving birth to both beautiful and downright ugly options. I won't go into the ugliest, but the finest is a New Zealand Sauvignon Blanc reduction whipped with arbequino olive oil and sea salt.

My own version of the Caesar dressing came into being after I visited the World Championships in pesto in a mortar, in the city of Genoa. First you need to put a garlic clove in a mortar, add a pinch of salt to it and grind it with a pestle into a gruel. Transfer what happened to a large bowl (preferably steel), squeeze a quarter of a lemon there, add half a teaspoon of Dijon mustard and a raw egg yolk. Beat with a whisk until smooth. Don't worry, you'll get smooth pretty quickly because mustard is the best natural emulsifier in the world. After that, you need to gradually add olive oil to the mixture, first drop by drop, and then more, while continuously whisking with a whisk. The result of your actions should have the consistency of liquid kefir. It is not necessary to mix until perfect uniformity, because anyway it must be immediately poured into a bowl with lettuce leaves. The leaves must be mixed, but not in a circle, but from the bottom up, so that the dressing covers them as evenly as possible. The last thing I add to Caesar without stopping stirring is Parmesan grated on a medium grater, a very small piece; grana padano cheese is also suitable, however, in Russia it often costs more than parmesan. Why i do not know.

How to make a caesar salad dressing

Garnish- exactly what Caesar is ordered in restaurants for. And that, in the end, will destroy him. Because this ascetic, but in its own way very elegant salad is completely lost under the onslaught of literally kilograms of food, which for some reason it is customary to put on top of it. Everything is used - from Bull's Heart tomatoes and packaged croutons to turkey leg and New York steak.

However, to serve Caesar without any garnish is a mockery. The first of the garnishes should be present by default and it is − garlic croutons. They are prepared, despite the name, very simply.

You need to take a fresh classic baguette - it is its airy internal structure that will save croutons from turning into dense fatty crackers - and cut cubes from it with a side of about a centimeter; the crust should be ruthlessly trimmed. Pour some, but not a very large amount of olive oil into a stewpan, put an unpeeled, but at the same time crushed clove of garlic with the plane of the knife, and put the stewpan on medium heat. When the garlic is fried until golden brown, remove the saucepan from the heat, discard the garlic, and pour the prepared bread cubes into the saucepan and mix them so that they are all saturated with oil. Transfer the cubes to a baking sheet, place in the oven, heated to 200 degrees (and if convection is turned on in the oven, then up to 180 degrees - this is even better, the croutons are softer, so you do not risk scratching your palate and gums with them). When the croutons are golden, transfer them to a plate lined with paper towels and cool slightly.

Cool is the key word for any side dish to any salad, except warm; all ingredients should have approximately the same, neutral temperature. In the case of Caesar, this is due to the fact that the hot side dish will begin to boil lettuce leaves; Agree, there is little in the world worse than a boiled lettuce leaf.

The second side dish makes Caesar satisfying and gives it some kind of meaning in the eyes of a person who is not used to subtleties. Chicken breast, first beaten, then fried in a grill pan, and then cut into thin strips across the fibers - this is the undisputed number one. Large fresh shrimp, peeled, and then also grilled - this is number two; it is important that the shrimp should be fresh, and not boiled-frozen, which is customary to buy for beer. Some also like it as a side dish for Caesar piece of grilled salmon, however, for my taste it is too cruel accompaniment.

The most amazing side dish for Caesar, which I have ever seen - a piece of an omelet made from only proteins, but with fresh thyme. The most delicious thinly sliced ​​porcini mushroom.

How to Serve a Caesar Salad

There are two ways to serve Caesar salad to the table. The first can be called dictatorial. A fully equipped plate is placed in front of each guest, without any choice; eat what they gave you.

The second way is my favorite. A huge bowl with properly dressed lettuce leaves is placed in the center of the table, smaller plates are placed next to it, with various side dishes - and everyone can build himself exactly the version of Caesar that he likes best.

There is only one drawback to such a serving: all guests should understand that the side dish should be taken little by little, and not move the entire plate towards them. Although it has nothing to do with cooking.

Caesar salad is loved and became popular all over the world. True, everyone prepares it according to their own recipe, some ingredients are removed, some are added, but lettuce leaves remain unchanged in any version. It is fresh lettuce leaves that are the main product of the dish and give it lightness and freshness. In addition, they go well with shrimp, meat, cheese and sauce. Which lettuce leaves are used for "Caesar", no one will specifically say, because chefs have different preferences.

List of salad types

• Romaine (Roman salad) - it was this salad that was included in the classic Caesar salad recipe. The leaves of this salad are bright green, very fragrant and have a sweet-tart taste. Romaine comes from Italy and is the leader among salads in his country.
• Batavia is a leaf lettuce with wavy edges. This salad is the most popular in the world and every housewife has it in her kitchen. The salad is fragrant and sweetish in taste.
• Lettuce - curly bicolor lettuce (green with burgundy). Very well absorbed by the body and rich in iron. One type of this salad is lollo rosso. It is most often used for preparing snacks, because it is tender, crispy and contains almost all vitamins.
• Oakleaf - otherwise it is called oak lettuce, since its leaves are similar to oak leaves. One of the most delicious salads with a nutty flavor. The peculiarity of oaklyf leaves is that they are stored for less than a day. But despite the short shelf life, such a salad is not capricious in growing. Therefore, it is grown even at home.
• Radicchio is an Italian chicory. Lettuce leaves are red with white veins, quite rough and bitter. Perfectly stored, during heat treatment they become soft. This salad is very popular in Western Europe.
• Frizze is a curly bright green fragrant lettuce. Ideal for preparing light snacks and salads. He was popular in Greece and Rome, but gained real recognition in France.
• Iceberg - looks like white cabbage. Appetizing crunches, but has a bitter aftertaste. Long stored in the refrigerator. The birthplace of this unusual salad is the United States, but it is no less popular with us.

“Caesar” is an ordinary salad, in which, like in others, you can change the ingredients to your taste. In addition to large-leaf salads, Chinese cabbage or small-leaf arugula leaves are used to prepare Caesar. In general, it all depends on taste preferences, but still chefs of famous restaurants often use traditional Roman lettuce leaves. What kind of salad is needed for "Caesar", decide for yourself.

How to cut a Caesar salad

Lettuce leaves are not cut, but must be torn by hand. Torn leaves do not change the structure, retain a presentable appearance and vitamins. If the leaf is cut with a knife, it will oxidize with the metal and the salad will not only change its taste and color, but will also lose vitamin C, which instantly disintegrates when the juice is released from the salad.

To choose the most delicious Caesar salad recipe, you need to experiment in cooking.
If you cook "Caesar" with shrimp, then it is better to use romaine or iceberg lettuce. By the way, before cooking, the leaves must be put in ice water, then they will be bright and fragrant.
If you are preparing a salad with chicken, then you can experiment and mix two or three types of salads. In France, they like to combine lollo rosso with frizze. By the way, frizze can be put with radicchio and oakliff as a decoration, curly leaves make the salad very attractive. And in Russia they like to cook "Caesar" with batavia and arugula. Which salad goes in Caesar salad will not affect how this dish will be called. In all countries, the invariably correct name is “Caesar”.
When preparing a salad, it is important to choose fresh, elastic leaves. They must be not withered and bright. When cooking, do not use the lower part of the leaves, take only a green or burgundy lettuce leaf. It is better to use a wooden bowl and a spoon, natural dishes will preserve the appearance of the product and the vitamin composition.

Approach responsibly to the choice of products and preparation, and the result will surely please you.

Add chicken, bacon, shrimp, stuff mushroom salad or turn it into pizza. It will be delicious either way.

One of the most popular salads is not named after an ancient Roman statesman, but after its creator, Caesar Cardini, an Italian-American restaurateur from the Mexican city of Tijuana.

According to legend, he invented the dish in 1924 by gathering together all the ingredients that were at hand: romaine lettuce, garlic, croutons, parmesan, boiled eggs, olive oil and Worcestershire sauce. Later, Brother Cardini suggested adding anchovies to the dish and did not fail: the version was warmly received and became a classic.

Today there are many more variations of Caesar. But all of them are united by one thing - croutons and a unique dressing. Their recipes can be found at the end of the article.

geniuskitchen.com

Ingredients

• 2 heads of romaine lettuce;
• 3 cups of crackers;
• salad dressing - to taste;
• coarsely grated parmesan.

Cooking

Wash lettuce leaves, dry and tear into small pieces. Add croutons, pour dressing and mix. Sprinkle with cheese. Stir once more and serve immediately.

If desired, you can decorate the dish with halved cherry tomatoes and half a boiled egg.

Andrew Hayes-Watkins/hairybikers.com

Ingredients

• 2 chicken breasts without skin and bones;
• salt and pepper - to taste;
• 1 teaspoon sunflower oil;
• 1 head of romaine lettuce;
• 10 cherry tomatoes, cut in half
• crackers;
• salad dressing.

Cooking

Pound chicken breasts to 1cm thickness, season with salt and pepper on both sides. Grease the pan with oil and fry the meat over medium heat for 2-3 minutes on each side until golden brown. Turn off the stove, leave the chicken in the pan.

Tear lettuce leaves into pieces and mix with tomatoes in a deep bowl. Add croutons. Cut the breasts into thick strips and throw them into the salad too.

Drizzle with sauce to taste and serve while chicken is still warm.

jamieoliver.com

Ingredients

For chicken and marinade:

• 4 tablespoons of black peppercorns;
• 4 tablespoons of fennel seeds;
• 2 liters of apple juice;
• 100 g of salt;
• 15 g thyme (½ bunch);
• 12 bay leaves;
• 6 dried red chili peppers;
• 1 whole chicken weighing 2½ kg;
• 1 tablespoon of olive oil.

For crackers:

• 400 g of bread;
• 1 head of garlic.

To serve a meal:

• 50 g anchovies in oil (1 can);
• 30 g parsley (1 bunch);
• 2 red chili peppers;
• ½ tablespoon of olive oil;
• 1 lemon.

For salad dressing:

• 50 g parmesan + a little for decoration;
• 1 teaspoon English mustard
• 2 teaspoons Worcestershire sauce;
• 250 g Greek yogurt;
• 8 tablespoons of olive oil.

For the salad base:

• 4 heads of romaine lettuce;
• 150 g radish;
• 1 cucumber;
• 15 g green onions (½ bunch).

Cooking

Make a marinade. Fry the peppers and fennel seeds in a deep dish over high heat for 1 minute. Pour in apple juice, add salt, thyme and bay leaves. Throw some chili in there. Bring to a boil and remove from heat. Pour in 1 liter of cold water and let cool.

Cut the chicken along the back and lay it out. Place in the marinade, cover and refrigerate for at least 12 hours. Dry and then pat dry with a paper towel. Preheat oven to 200°C.

Tear the bread into large pieces, divide the garlic into cloves, but do not peel. Postpone. Brush the chicken with olive oil and place on a wire rack in the oven, breast side up (unfolded), place the drip tray down. Cook for 30 minutes, then lower the temperature to 160°C.

Remove the tray, put the bread and garlic on it and stir to absorb the juices. Continue cooking for 1 hour until the chicken is golden brown. Stir crackers periodically. Cool the bird for 30 minutes before slicing.

Drain the anchovy oil into a separate container. Divide the fish fillet in half lengthwise and arrange on plates crosswise. Finely chop the parsley stalks (leaves set aside) and chile. Sprinkle over anchovies. Drizzle with oil: ½ tablespoon of olive and from under the fish. Grate the lemon zest on a fine grater and pour over the juice of half the fruit. Leave to marinate.

Prepare salad dressing. Finely grate the parmesan, add Worcestershire sauce and yogurt to it. Mix well. Pour over lemon juice, add oil and stir. Taste and add spices to taste, or alternatively sprinkle with water to smooth out the taste.

Separate the lettuce leaves, remove the tops of the radishes and scrape off the top layer of the cucumber skin with a fork. Cut the radish and cucumber into circles, finely chop the parsley leaves and onion, tear the lettuce leaves into pieces. Put everything in a large bowl.

Add half of the croutons, pour over half of the dressing, stir and sprinkle with thin slices of Parmesan. Lay the chicken pieces, toss in the remaining croutons, garnish with anchovies and pour in more sauce. Serve to the table.

Ansel Adams/flickr.com

Ingredients

• 1 tablespoon of olive oil;
• 450 g medium peeled shrimp;
• ½ teaspoon salt;
• ¼ teaspoon of pepper;
• 1 head of romaine lettuce;
• 2 cups cherry tomatoes, cut in half
• 2-3 cups of crackers;
• salad dressing.

Cooking

Heat up the pan. Pour in the oil, put the shrimp, salt and pepper. Cook until tender (about 4 minutes), turning occasionally.

Cut lettuce leaves into strips or tear, put in a deep bowl. Add tomatoes, croutons and shrimp. Pour in the sauce and stir. Garnish with Parmesan, if desired.

sweetpeasandsaffron.com

Ingredients

• 4 slices of bacon;
• salt and pepper - to taste;
• 1 head of romaine lettuce;
• 1 avocado;
• ½ cup Parmesan + for garnish
• ½ cup crackers;
• salad dressing.

Cooking

Toss the bacon in a dry skillet and fry over medium heat until golden brown, turning as you go. Season with salt and pepper and place on paper towels to soak up excess oil.

Tear the lettuce leaves into a deep bowl. Chop the avocado into slices or cubes, chop the bacon. Cut or grate Parmesan into thin slices.

Combine all the ingredients, pour in the sauce to taste and mix. Garnish with parmesan slices.

tablespoon.com

Ingredients

• ½ bunch of asparagus;
• salt - to taste;
• 230 g salmon fillet (2-4 pieces);
• olive oil - to taste;
• pepper - to taste;
• 1 large head of romaine lettuce;
• salad dressing;
• crackers;
• ¼ cup Parmesan, chopped or thinly grated.

Cooking

Cut the asparagus into 3 pieces and place in boiling salted water for 2 minutes. Then transfer to ice water. When the asparagus has cooled, take it out.

Rub salmon fillet with oil and season with salt and pepper. Fry on all sides in a preheated and oiled skillet until cooked through, about 4-5 minutes.

Cut or tear lettuce leaves into small pieces and mix with a few tablespoons of dressing. Put on a plate, add asparagus, croutons, fish, cheese slices and a little more sauce. Serve to the table.

foodinaminute.co.nz

Ingredients

• 400 g of champignons;
• ¼ cup olive oil;
• 2 tablespoons red wine vinegar;
• 2 teaspoons of powdered sugar;
• 1 teaspoon Dijon mustard;
• salt and pepper - to taste;
• 3 eggs;
• 3 slices of bacon;
• 1 whole chicken, oven-roasted or grilled
• 1 head of romaine lettuce;
• 2-3 cups of crackers;
• ⅓ cup salad dressing

Cooking

Cut the mushrooms into thin slices and place in a deep bowl. Mix well the oil, vinegar, powdered sugar, mustard, salt and pepper and pour over the mushrooms. Mix thoroughly, cover and leave to marinate for 30 minutes.

Weld. Fry the chopped bacon in a dry skillet until golden brown on each side, 3 to 4 minutes. Place on paper towels to collect excess oil. Take the chicken, remove the bones and skin and chop the meat.

Tear lettuce leaves and place in a large bowl. Add chicken, mushrooms, bacon, croutons and eggs cut into 4 wedges. Stir gently and drizzle with salad dressing.

Serve garnished with parmesan.

realfood.tesco.com

Ingredients

• 16 large white mushrooms or champignons;
• salt and pepper - to taste;
• salad dressing;
• 1½ cups chopped romaine lettuce;
• grated parmesan - for decoration.

Cooking

Bake the mushroom caps in the oven at 190°C for 10 minutes, season as desired. Combine the sauce with chopped lettuce, mix well and stuff the mushrooms. Sprinkle with Parmesan and serve.

taste.com.au

Ingredients

• 8 slices of prosciutto ham;
• olive oil - to taste;
• 4 chicken fillets, cut in half;
• 2 large French baguettes;
• salad dressing;
• 3 small heads of romaine lettuce;
• 80g Parmesan, grated or thinly sliced

Cooking

Fry the ham over medium heat for 1-2 minutes on each side until golden brown and crispy. Lay out on a paper towel. When cool, cut into medium pieces.

Heat the oil in a frying pan and fry for about 4 minutes on each side until the pieces are golden brown. Let cool and cut into thin slices across the grain.

Cut baguettes to length. Unwrap and brush with sauce. Arrange lettuce, chicken, ham and cheese. Close and press lightly.

Cut each baguette into 4 pieces and tie with a thick thread. Serve to the table.

lmld.org

Ingredients

• 220 g short paste;
• salt - to taste;
• 2 chicken breasts;
• salt and ground garlic - to taste;
• 1 glass of crackers;
• 4 cups chopped romaine lettuce;
• ½ cup grated parmesan;
• 1 cup salad dressing.

Cooking

Boil pasta in salted water until tender. Rinse under cold water and let dry.

Fry the chicken breasts until tender, season with spices. Cut into small pieces. Combine pasta, chicken, croutons, lettuce and cheese in a deep bowl. pizza dough;

oil - for lubricating the mold;

450 g chicken breasts;

1½ teaspoons minced garlic;

6 tablespoons of salad dressing;

2 cups grated cheese;

2 green onion feathers;

2 cups chopped romaine lettuce leaves

2 tomatoes.

Cooking

Defrost the dough. Preheat oven to 200 ºC. Grease a mold or baking sheet with oil, unroll the dough and place in a bowl. Form the sides around the edges. Bake for 10 minutes until the base is lightly browned.

Cut the fillet into small cubes. In the oil heated in a frying pan, add ½ teaspoon of garlic and chicken. Fry until the meat turns white. Remove from heat and combine with 2 tablespoons of sauce.

Brush the pizza base with 3 tablespoons of the sauce and sprinkle with 1 teaspoon of garlic. Pour in half the cheese and arrange the chicken. Add the remaining cheese and bake for 15 minutes until melted and the crust is golden.

Finely chop the onion and combine it with lettuce and the remaining sauce. Pour the mixture over the pizza and add the tomatoes before serving.

Ashley Manila/ehow.com

Ingredients

• ¼ cup vegetable oil;
• ¼ cup olive oil;
• 3-6 anchovy fillets - optional;
• 1 raw large egg yolk or 1 tablespoon mayonnaise;
• 2 tablespoons of lemon juice;
• 2 teaspoons Dijon mustard;
• 1 teaspoon finely grated lemon zest;
• ½ teaspoon Worcestershire sauce;
• ¼ teaspoon salt;
• ¼ teaspoon ground black pepper;
• ½ cup grated Parmesan.

Cooking

Combine vegetable and olive oils, set aside. Combine anchovies, yolk or mayonnaise, lemon juice, mustard, zest, Worcestershire sauce, salt and pepper with a blender. Achieve a uniform consistency.

Switch to medium speed and pour the oil into the mixture in a thin stream. Add cheese and mix well. Enough dressing for 1 large salad.

Store in the refrigerator in an airtight container for up to 3 days.

Ingredients

• 2 tablespoons of butter;
• 2 tablespoons of olive oil;
• 2 cloves of garlic, cut in half;
• 3 cups diced white bread;
• salt and pepper - to taste.

Cooking

In a small saucepan, melt the butter with the olive oil, add the garlic. Then remove from heat and leave for 10 minutes. Remove garlic and coat bread in oil. Put on a baking sheet and bake for 10 minutes until golden brown at a temperature of 170-180 ° C. Stir the croutons several times during the process. Salt and pepper to taste.

The popular salad has spread all over the planet, the history of cooking the dish began almost a century ago. Throughout the existence of "Caesar" it was supplemented with various products. However, to this day there is a traditional way of preparing a unique dish. People who try salad for the first time do not remain indifferent. In addition, "Caesar" has a lot of useful properties.

Sauce for Caesar salad

• quail eggs - 4 pcs.
• French mustard - 3 ml.
• lemon juice - 12 ml.
• extra virgin olive oil - 20 ml.
• anchovy fillet (salted) - 4 pcs.
• Worcestershire sauce - 8 ml.
• freshly ground pepper (black) - 3 gr.

1. According to the rules, eggs should be at room temperature before cooking. Send the product into the bubbling liquid. Next, the container with boiling water must be removed from the stove.
2. Soak quail eggs in hot water for 1 minute. In a small bowl, crush the cooked product in a saucer with mustard and lemon juice. Run the ingredients through a blender.
3. Add olive oil, mix with a mixer at minimum speed. Add Worcestershire sauce, season with salt and pepper. Chop the anchovies. Pass the mixture through the blender again.

Caesar salad: a classic of the genre

• iceberg lettuce - 1 bunch
• "Parmesan" - 110 gr.
• wheat bread - in fact
• eggs - 2 pcs.
• mustard - 12 gr.
• garlic - 3 cloves
• lemon juice - 50 ml.
• olive oil - 95 ml.
• ground pepper - 2 gr.
• salt - in fact

1. Take 3-4 slices of white bread, cut into cubes, place on a baking sheet, send to the oven. Dry the wheat product a little, based on personal preference. Soak lettuce leaves in a cup of cold water, wait 50 minutes.
2. Manipulation is carried out so that the leaves become more crispy and retain their original appearance for as long as possible. In parallel, boil the eggs so that the yolk remains amber. Separate the component from the protein.
3. Start preparing the sauce, for this, combine the yolk, citrus juice, mustard and garlic, passed through the press. Mix the ingredients well with a fork. Next, take a flat dish, lay out torn lettuce leaves.
4. Place the finished croutons on top of them, pour the bread product with thin streams of the finished sauce. Sprinkle the ingredients with grated parmesan. Before serving "Caesar", it must be mixed.

• tiger shrimps - 11 pcs.
• "Parmesan" - 40 gr.
• green salad - 50 gr.
• fresh honey - 25 ml.
• lemon fresh - 35 ml.
• olive oil - 20 gr.
• sunflower oil - for frying
• salt - in fact
• pepper platter - 8 gr.
• garlic - 2 cloves
• loaf - 60 gr.
• Provence herbs - 4 gr.
• egg - 1 pc.
• mustard - 5 gr.
• anchovy fillet - 4 pcs.
• Worcestershire sauce - 6 ml.
• freshly ground pepper - 3 gr.

1. If necessary, defrost the shrimp, get rid of all the excess, leave only the sirloin. Spread them on a waffle towel, wait for the excess liquid to drain.
2. After that, the seafood should be transferred to a deep bowl and seasoned with pepper, honey, salt, olive oil and lemon juice. The resulting components are thoroughly mixed. Leave the shrimp in the marinade for 1 hour.
3. Heat sunflower oil in a Teflon pan, place the shrimp, fry for a few minutes on both sides. As soon as the transparency of the seafood disappears, the fillet is ready. Move the shrimp to a separate bowl.
4. Peel the garlic cloves and chop them as finely as possible, send the product into a deep bowl, pour in the olive oil, mix. Let the composition brew for at least 1.5 hours. Next, cut the bread into breadcrumbs.
5. Strain the oil with garlic, pour into the pan. Heat the component over medium heat. Sauté bread until crispy. At the same time, preheat the oven to 120 degrees.
6. Put the croutons on a metal tray, season with Provencal herbs. Dry the crackers in the oven for a few minutes. Then proceed directly to the preparation of the signature Caesar sauce.
7. Boil water, send the chicken egg to boil for 2.5 minutes. After that, the product must be cooled under the tap. Peel the egg, transfer to a container, stir in the lemon juice, mustard and a little olive oil. Blend with a fork until the mixture is smooth.
8. Finely chop the anchovy fillets, add to the freshly prepared mixture, add Worcestershire sauce, beat the composition with a mixer. Place lettuce leaves in cold water ahead of time. Remove excess moisture with paper towels, tear the greens into pieces.
9. Throw the salad into a bowl, season with dressing, mix. Serve Caesar on a flat dish. Lay out the leaves, then the croutons, sprinkle with grated parmesan. Lastly, the shrimp are served. Drizzle the salad randomly with a thin stream of dressing.

Caesar salad with squid

• squid fillet - 200 gr.
• ready-made croutons - 45 gr.
• lemon fresh - 20 gr.
• Beijing cabbage - 180 gr.
• cheese "Tofu" - 190 gr.
• olive oil - 175 ml.
• sweet mustard - 12 gr.
• salt - optional
• crushed pepper - in fact
• garlic - 2 cloves

1. Defrost seafood, rinse. Boil the required amount of water, throw in the squid. Boil the fillet for 3-4 minutes.
2. Next, move the product to a sieve, wait for cooling. Chop into thin strips. Tear the pre-soaked cabbage into small leaves, cut the cheese into cubes.
3. Finely chop the garlic cloves, rub with pepper and salt. Stir in lemon juice, mustard and olive oil. You can add some mayonnaise. Pass the mixture through a blender.
4. As a result, you will get a homogeneous mass. Add all available ingredients to a common dish, pour over the prepared sauce. Take a wooden spatula, mix the ingredients.

• cherry - 12 pcs.
• green salad - 40 gr.
• chicken fillet - 500 gr.
• Parmesan cheese - 70 gr.
• mustard - 5 ml.
• egg - 2 pcs.
• vegetable oil - 30 ml.
• garlic - 3 cloves
• fresh lemon juice - 55 ml.
• salt - in fact
• white bread - 65 gr.
• olive oil - 110 gr.
• freshly ground pepper - 3 gr.

1. Cut a couple of slices of bread for crackers, dry in the oven until half cooked. Chop the garlic into small pieces. Heat vegetable oil together in a non-stick skillet. Throw in 1 minced garlic clove.
2. Take it out of the oil after 2-3 minutes. Next, start frying the breadcrumbs. In parallel, soak the salad for 1-1.5 hours. If necessary, rinse the chicken, cut into pieces, send to fry in a pan after the crackers.
3. Don't forget to change the oil with fresh oil. Simmer the fillet until tender. Next, salt the chicken if desired, grate the parmesan. Tear the lettuce leaves, wash the cherry tomatoes, cut in half. Arrange the tomatoes on the greens.
4. Meat is laid out on top of the cherry. Boil the eggs, separate the protein from the yolk. Mash the last with a fork in a convenient bowl. Add chopped garlic, lemon juice, salt, mustard, olive oil and pepper. Stir the composition until smooth.
5. Pour the dressing over the salad, mix all the ingredients. Put the croutons on top of the ingredients, sprinkle the "Caesar" with parmesan. Serve the finished meal.

Easy caesar salad recipe

• green salad "Romaine" - 25 gr.
• cherry - 5-6 pcs.
• freshly ground allspice - 3 gr.
• ready-made croutons - 35 gr.
• olive oil - 25 ml.
• parmesan - 40 gr.
• apple cider vinegar - 15 ml.

1. Rinse the lettuce leaves, tear and place in a salad bowl. Cut the cherry into two or four parts, send to the greens.
2. Grate the cheese, put it with croutons in a common container. Combine pepper, olive oil and vinegar in a saucepan.
3. Pour the salad with the mixture, mix the ingredients well. A simple "Caesar" is ready to eat.

Caesar salad with mushrooms

• fresh mushrooms - 420 gr.
• salad - 70 gr.
• eggs - 2 pcs.
• "Parmesan" - 60 gr.
• loaf - 80 gr.
• olive oil - 130 ml.
• lemon - 0.5 pcs.
• "Worcestershire" sauce - 14 gr.
• white mustard - 12 gr.
• fine salt - 8 gr.
• pepper - 2-3 gr.
• garlic - 3 cloves

1. Rinse the mushrooms under the tap, chop into square pieces. Lubricate the pan with a little oil, heat the container on the stove. Send the mushrooms to fry until golden brown.
2. Preparing bread for crackers, cut the product to the appropriate shape. Spray the croutons with oil, send to dry in a preheated oven. Grate the cheese on a small grater, squeeze the juice from the lemon separately.
3. Boil the eggs, remove the yolk, mash with a fork. Pass the garlic through a perforated press. Mix it with allspice, lemon juice, salt, Worcestershire sauce, mustard, egg yolk.
4. Stir the mixture, slowly pour in the olive oil. For convenience, use a mixer. Pour the prepared dressing over the lettuce leaves. Add all remaining ingredients. Pour in the rest of the sauce, mix, sprinkle with cheese.

• chicken fillet - 450 gr.
• Parmesan cheese - 260 gr.
• Beijing cabbage - 1 head
• garlic - 5 teeth
• homemade mayonnaise - in fact
• salt - 10 gr.
• fresh greens - 40 gr.
• white garlic croutons - 35 gr.

1. Put a small pot of water on the stove, boil water, salt. Throw in the chicken fillet, cook until tender. Wash the cabbage and chop into large sheets.
2. Pass the cheese through a grater. Chop the garlic as finely as possible, send to a small cup, add the garlic and salt, stir. Combine lettuce, croutons, chicken.
3. Season with sauce, stir. Sprinkle with parmesan and finely chopped herbs. Serve Caesar.

Prepare Caesar salad according to any recipe you like. Make a sauce based on quail eggs. Choose fresh iceberg lettuce, soak it in cold water in advance. Try to add real Parmesan cheese.

Video: classic Caesar salad