Caesar salad is perhaps one of the most misconceived dishes. But this does not prevent him from having his fans all over the world. Of course, it’s tasty, satisfying, original and easy to prepare.

A little history

Contrary to popular belief, he has nothing to do with the Roman emperor. And it cannot be classified as Italian cuisine. In fact, everything with his homeland is quite confusing. It was actually created by an Italian, chef Caesar Cardini. At one time, he moved to the USA with the goal of opening his own catering establishment. But he discovered it in Mexico, a country not burdened by prohibition in those days. Therefore, three of these countries can lay claim to being involved in the creation of an innovative salad.

According to the most common version, the dish was born on Independence Day. There were a lot of guests at Caesar's establishment, the snacks flew away at incredible speed, and the guests demanded more and more. At some point, the cook found in the kitchen only a few bunches of lettuce, crackers, eggs and Worcestershire sauce. The talented chef did not panic, but simply quickly created it from available products. The dish was to the taste of all the guests. Since that day, the salad named after its creator has firmly established itself in the assortment of his establishment, and then spread throughout the world.

What you need to make Caesar salad

Over almost a hundred years of its existence, this dish has been modified many times. As a result, hundreds of different variations appeared. But the classic composition of Caesar is as follows: romaine, croutons (they are also called croutons) and special Worcestershire sauce. This is the basis on which various variations are built.

Cooking Caesar: culinary subtleties

Salad

Choose the freshest greens. In the traditional version, it should be romaine - it was from this that the first Cesar was prepared. But in modern variations it is also possible to use some other varieties: iceberg or lettuce.

If, nevertheless, the leaves have managed to wither a little, and you definitely need to prepare Caesar salad today, use a proven method. Soak it for half an hour in cool water (you can even add ice). This way they will become stronger again and the dish will not be spoiled.

Crackers

To prepare Cesar salad, they are usually made from white bread, cut into squares. The most interesting taste is obtained if the crackers are not just baked, but lightly fried in olive oil flavored with herbs and garlic. In some cases, whole toast is used. Modern cuisine is moving away from traditional white bread, using rye, whole grain and even buckwheat varieties.

A little secret to making Caesar tastier: use both olive and butter for frying croutons. Melt the butter in the olive oil until slightly sizzling, then add the sliced ​​bread. Fry with constant stirring until the crust turns golden on all sides. Remove from heat and place on paper towels to remove excess oil.

It is possible, and even necessary, to use slightly stale bread for crackers. This will make them crispier, and you will prepare a real Cesar salad. But be careful when baking or frying, don’t overcook! You want the croutons to be crispy but soft in the middle.

Sauce

The classic composition of Caesar salad involves the use of real Worcestershire sauce. Additional ingredients may change, but this one should remain the same. Don't try to make Worcestershire sauce yourself. It contains too many complex ingredients: malt vinegar, anchovies, lemon balm and two dozen different spices. Achieving the right balance of flavor at home is extremely difficult. Therefore, if you want to prepare Cesar correctly, do not skimp on this component.

But don’t think that the dressing in this case is just Worcestershire sauce. No, it must be diluted with lemon juice, beaten raw egg, olive oil and grated Parmesan.

Perhaps it was thanks to this multi-component dressing that Caesar eventually received the famous culinary award - the title of the most significant culinary dish in the United States over the last half century from the Epicurean Society in Paris.

Innings

It’s not enough to know how to cook a delicious Caesar. It is also important to be able to present it correctly. In the post-Soviet space, there is a strange understanding of the word salad, where all the ingredients are invariably placed in a bowl, poured with dressing, mixed almost to a mushy state, and after that this mixture is laid out on plates and served to guests. In the case of our dish, this approach is fundamentally wrong.

When we prepare a salad, we first need to tear some of the lettuce leaves with our hands and place them in portions in a serving bowl. Then pour in some of the dressing. The remaining leaves, sauce, Parmesan and some of the croutons are mixed together and placed on a plate. Next, everything is sprinkled with the remaining croutons and the remaining portion of Parmesan. This is the only way we get a real Caesar salad, the recipe for which was created by Cardini.

Caesar recipes

Having figured out how to properly prepare Cesar, we move on to its specific variations. For starters, the most common one.

How to make Caesar salad with chicken at home

Grocery list:

• Fresh chicken fillet – 350g
• Lettuce – 3 bunches
• Croutons – 20 g
• Hard Parmesan – 50 g
• Voustre sauce
• Lemon juice
• Vegetable oil (preferably olive)

Beat the meat and fry. Ideally, use a grill or grill pan for this task. Dry the crackers, place in a deep container, season with olive oil. Fresh and crisp lettuce leaves are traditionally torn by hand rather than cut with a knife. Parmesan is used grated or in the form of very thin slices. Therefore, use either a fine grater or a knife to peel vegetables. After frying, cut the chicken into slices. Vegetable oil is whipped manually or in a blender with Worcestershire sauce and freshly squeezed lemon juice to the consistency of liquid mayonnaise and seasoned with spices.

Place suitably prepared lettuce leaves on plates. Drizzle with the resulting dressing, but reserve some. Place half of the croutons and Parmesan into it. Place the chicken slices beautifully on the laid out lettuce, then the leaves soaked in the sauce with croutons. Finally, add the remaining breadcrumbs on top. Treat your guests!

How to cook Caesar salad with shrimp

Total Time 1 hour

Servings 4

Ingredients

• 1 inflorescence Lettuce (preferably Romaine)
• 1 branch Cherry tomatoes
• 10 pieces Large shrimp (Royal or Tiger)
• 200 gr White loaf (French baguette)
• 1 clove Garlic
• 1 piece Egg 1 piece
• ½ piece Lemon
• Olive oil
• Worcestershire sauce
• Salt
• Pepper

Instructions

Pass the garlic through a press. Mix half the amount received with a couple of tablespoons of vegetable oil. Add your favorite spices. Pour the resulting marinade over the peeled shrimp. Leave to marinate.

Cut the baguette into cubes. Dry in the oven. In a frying pan, mix garlic with olive oil, heat the resulting mixture well and add dried crackers to it, fry until an appetizing crust appears.

Separately, mix the egg yolk with olive oil, beat until mayonnaise, add lemon juice and Worcestershire sauce, salt and pepper. You should end up with a spicy and slightly sour dressing.

Place the shrimp in a frying pan along with the oil. Fry until golden brown.

The salad is put on the plates first. Pour the prepared sauce over it. Arrange the fried shrimp nicely on top. Cut the cherry tomatoes in half and add to the dish. Add the Croutons and simmer with Parmesan. Pour in the remaining sauce.

How to make a delicious Caesar salad with chicken and oranges

Grocery list:

• Chicken fillet – 2 pieces
• Orange – 1 piece
• Ginger – 20g
• ½ loaf or baguette
• Romaine – 100g
• Iceberg – 100g
• Arugula – 100g
• Cherry tomatoes – 200g
• Parmesan – 100g
• Eggs – 4 pcs.
• Capers – 1 tbsp.
• Lemon – 1 pc.
• Anchovies – 5 pcs.
• Mustard
• Olive oil
• Vinegar
• Pepper

Make juice from oranges. Divide the chicken into small slices. Make a marinade from orange juice and ginger. Dip the meat slices into the resulting marinade. Let marinate and then fry.

Cut the baguette (preferably slightly dry) into small squares. Place the resulting slices in the oven to dry. Transfer to a convenient container, add crushed garlic, a little olive oil, and spices. Shake the resulting mixture.

Romaine, iceberg and arugula wash, dry and tear. Separate the yolks of two eggs, mix them with mustard, freshly washed lemon juice and filleted fish, grind thoroughly. Season with olive oil. Lastly, add crushed garlic, finely chopped capers, and spices.

Cooking poached eggs. In a separate saucepan, bring the water to a boil, add a little vinegar and stir until a strong whirlpool appears. Carefully crack the egg into the resulting funnel. Remove after a minute of cooking and carry out the same procedure with the second egg.

Slice the tomatoes. Grate the cheese or cut it into thin slices with a vegetable cutter.

Serve the dish: place suitably processed lettuce leaves on a plate and pour in some of the sauce. We beautifully place chicken slices, tomatoes and poached meat on top. Pour over the remaining sauce. Sprinkle with grated Parmesan and scatter a handful of toasted croutons. You can serve!

If you know how to prepare Caesar salad, you can get that classic version of this dish. Thanks to Caesar’s correctly selected recipe, the dish will turn out delicious and appetizing, and will not be inferior in appearance and taste to the restaurant version of the Italian salad.

Caesar salad with chicken

To prepare Caesar salad with chicken, excess veins and skins are cut off from the fillet. Shred the chicken into pieces and then fry in a heated frying pan with the addition of sunflower oil.

The tomatoes are washed, dried, and each fruit is cut into several large pieces.

The cheese is crushed using a grater.

The crust is cut off from the loaf, the flesh itself is cut into cubes with a diameter of one centimeter. If desired, the crackers are sprinkled with spices.

Cut the garlic cloves in half, place them in a frying pan and fry for two to three minutes in olive oil. Then the garlic is removed, and the bread pieces are poured into the frying pan. Fry the crackers on both sides until golden brown.

To prepare the Caesar salad with chicken dressing, pour olive oil into a small container, add sweet mustard, ground black pepper, lemon juice and salt. Stir the mixture with a whisk until smooth.

Place all the salad ingredients into a bowl, season them with sauce, and stir. The finished salad is sprinkled with croutons, cheese and served immediately.

Classic Caesar salad

The first stage of preparing Caesar salad according to recipes begins with creating croutons (croutons). To do this, diced white bread is dried for seven minutes in the oven or fried in sunflower (or olive) oil in a frying pan. The finished croutons are left at room temperature until cool.

Grind Parmesan cheese using a fine grater.

The eggs are soft-boiled and then mixed with the remaining ingredients of the dressing - lemon juice, Parmesan cheese and Worcestershire sauce. In order to properly prepare Caesar salad, as in the video, the bottom of the plate for the dish is rubbed with garlic, decorated with lettuce, sauce is poured over the greens, sprinkled with spices and warm croutons.

Caesar salad with shrimp

Before preparing Caesar salad with shrimp, to obtain croutons, white (or rye) bread is cut into strips, having previously cut off the crust from the pulp.

The shrimp are thawed and shelled. If raw shrimp are used for the salad, they are boiled until tender in water with a little salt added.

You can make a delicious Caesar salad by frying the shrimp on both sides in olive oil for about three minutes. To rid the seafood of excess oil, place the shrimp from the pan on paper towels.

The tomatoes are washed with water, the tomatoes are cut into small slices.

Heat olive oil in a frying pan and add coarsely chopped garlic cloves into the bowl. When the garlic acquires a golden hue, remove it. Fry crackers on each side in oil until cooked. If desired, croutons are sprinkled with spices and transferred to a separate plate until cool.

The cheese is grated. Parmesan in the salad should look like small crumbs.

To prepare a delicious Caesar salad, it is not seasoned with mayonnaise, but with a special sauce.

1. To obtain it, boil eggs (only yolks are used).
2. In a separate container, mash the yolks with a fork until smooth, pour in olive oil, squeeze out lemon juice, add garlic, ground black pepper and salt.
3. Gradually add Worcestershire sauce to the dressing.
4. Whisk all ingredients of the filling and season the salad.

Place lettuce leaves on a plate, add all the other salad ingredients and pour the remaining sauce over them, stir the salad and serve.

Caesar salad dressing

Preparing Caesar salad sauce begins with preparing the ingredients. The chicken egg and other components of the dressing are removed from the refrigerator approximately one hour before preparing the sauce and kept at room temperature.

Place a raw egg (in the shell) into hot but not boiling water. Keep it for sixty seconds, and then cool it in a container with running water, beat an egg into the bowl for dressing.

Next, to prepare the Caesar salad, as in the photo, add mustard and lemon juice to the egg and begin to beat the mass until smooth using a whisk or blender. Then gradually pour olive oil into the dressing and whisk the sauce again.

At the very end, add Worcestershire sauce (to prevent it from separating), season the mixture with spices and, before adding the sauce to the salad, stir it until thickened.

The basis of a classic Caesar salad- juicy and very chilled romaine lettuce leaves. These are the crispiest lettuce leaves in the world, followed by cabbage. The Americans, who came up with the Caesar recipe, love such unconditional decisions: if there are leaves, then they should crunch as they should. However, there may be other options, more European.

The Italian style implies that the greens in the salad must be naturally bitter, and therefore a purple 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 the rococo look on the plate, all these curly frisées and escaroles. Russians believe that there are two of the most beautiful things in the world - arugula and dill, and the more you add them, the better. And so on.

My favorite leaf blend for Caesar is lettuce and corn. The head of lettuce should be disassembled into leaves, down to the yellowish, almost white core. Tear the leaves coarsely with your hands and chop the core finely. However, it’s better not to put it in the salad at all, but cut it lengthwise, brush with vegetable oil and quickly, almost instantly fry 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 by nature.

How to make Caesar salad dressing

Classic Caesar dressing resembles mayonnaise, but is significantly 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 something close to mayonnaise. What makes this dressing special is the use of garlic - a cut clove is rubbed onto the walls of a wooden bowl, and the clove itself is thrown away; this method is reminiscent of a humorous recipe for a “very dry martini”, where vermouth is used only to rinse the glass.

By the way, the legend about the inventor of salad, Caesar Cardini, mentions some of his manipulations with the egg (pierce it from the blunt end, put it in boiling water, pull it out after a minute) - and that he seems to have inherited the described technique from his Italian mother. It would seem, why bother so much, and why even heat 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). Whether you agree or not is up to you. I personally rely on luck.

However, over the years of its victorious march through kitchens all over the world, Caesar salad dressing has significantly multiplied, giving rise to both wonderful and completely ugly options. I won’t tell you about the ugliest one, but the most beautiful one is a reduction of New Zealand Sauvignon Blanc, whipped with arbequino olive oil and sea salt.

My own version of Caesar dressing was born after I attended the World Pesto Making Championship in Genoa. First, you need to put a clove of garlic in a mortar, add a pinch of salt to it and forcefully grind it into a paste with a pestle. Transfer what you got into a large bowl (preferably a steel one), squeeze a quarter of a lemon into it, add half a teaspoon of Dijon mustard and a raw egg yolk. Whisk until smooth. Don't worry, homogeneity will come quite quickly, since mustard is the world's best natural emulsifier. After this, you need to gradually add olive oil to the mixture, first drop by drop, and then more, whisking continuously. The result of your actions should have the consistency of liquid kefir. There is no need to stir until perfectly homogeneous, since it still needs to 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 the Caesar, without stopping stirring, is grated Parmesan 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 prepare a side dish for Caesar salad

Garnish- exactly what Caesar is ordered for in restaurants. And that will ultimately 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 are usually placed on top of it. Everything is used - from Bull's Heart tomatoes and packaged croutons to turkey leg and New York steak.

However, serving Caesar without any side dish is a mockery. The first of the side dishes should be present by default, and this is - garlic croutons. Despite the name, they are prepared extremely simply.

You need to take a fresh classic baguette - it is its airy internal structure that will protect the croutons from turning into dense, fatty crackers - and cut it into cubes with a side of about a centimeter; the crust should be ruthlessly cut off. Pour some, but not very large, amount of olive oil into a saucepan, put in an unpeeled clove of garlic, but at the same time crushed with the flat of a knife, and place the saucepan 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 soaked in oil. Place the cubes on a baking sheet and place in the oven, preheated to 200 degrees (and if the oven is convection turned on, then up to 180 degrees - this is even better, the croutons are softer, so you don’t risk scratching your palate and gums with them). When the croutons are golden, transfer them to a plate lined with a paper towel and cool slightly.

Cool is the key word for any side dish for any salad except warm; All ingredients should be at approximately the same, neutral temperature. In the case of Caesar, this is explained by the fact that the hot side dish will begin to boil the lettuce leaves; You must admit, there is little in the world better than a boiled lettuce leaf.

The second side dish makes the Caesar filling and gives it some meaning in the eyes of a person not accustomed to subtleties. Chicken breast, first beaten, then fried on a grill pan, and then cut into thin strips across the grain - this is the absolute number one. Large fresh shrimp, peeled and then also grilled is number two; It is important that the shrimp must be fresh, and not boiled or frozen, as is customary to buy for beer. Some people also like it as a side dish for Caesar. piece of grilled salmon, however, this is too violent an accompaniment for my taste.

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

How to Serve Caesar Salad

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

I like the second method much better. A huge bowl with properly dressed salad leaves is placed in the center of the table, smaller plates with different side dishes are placed next to it - and everyone can build themselves exactly the version of Caesar that they like best.

There is only one drawback to this type of serving: all guests must understand that they should take the side dish little by little, and not push the whole plate towards themselves. Although this has no direct relation to cooking.

Caesar salad is a very popular, delicious and delicious appetizer. Housewives have long moved away from the traditional recipe and add various products to it to suit their taste. We offer options on how to prepare Caesar salad with chicken.

This appetizer is one of those finger licking good ones.

You will need:

• chicken fillet - 0.2 kg;
• white bread - 0.2 kg;
• five cherry tomatoes;
• 20 lettuce leaves;
• two cloves of garlic;
• cheese - 50 g;
• mayonnaise and salt to taste.

Cooking features:

1. Before cooking, immerse the lettuce leaves in water for an hour.
2. Remove the crust from the bread, cut the pulp into 1x1 cm slices, place on a baking sheet and dry a little in a warm oven or in a frying pan.
3. Peel the garlic, chop with a knife and fry in a frying pan in oil.
4. After 5 minutes, remove the garlic, add croutons along with it and fry until golden brown, then remove them from the pan.
5. Rub the chicken meat with salt and fry, then cut into pieces.
6. Chop the cheese into slices.
7. Tear the leaves into pieces with your hands.
8. Cut small tomatoes into 4 slices.
9. Combine all ingredients in a beautiful salad bowl. Mayonnaise can be served separately.

A simple quick recipe

Preparing this salad will only take you 20 minutes.

Grocery list:

• three chicken yolks;
• five slices of white loaf;
• lettuce leaves - 150 g;
• one lemon;
• olive oil - 30 ml;
• parmesan - 20 g;
• three cloves of garlic;
• ground black pepper to taste;
• mustard - 8 g;
• poultry fillet - 330 g;
• Worcestershire sauce - 10 ml;
• salt to taste.

Step-by-step instruction:

1. Wash the lettuce leaves under the tap, wipe dry and tear into small pieces with your hands.
2. Chop the meat into portions, sprinkle with spices and salt and sauté in olive oil for 15 minutes.
3. Chop the garlic cloves with a knife and fry.
4. Add slices of white bread without crust to them.
5. Grate the cheese.
6. Place all products in a deep bowl, pour olive oil or lemon juice on top.
7. For a classic salad dressing, boil the eggs and separate the yolks.
8. Combine the sauce, yolks, mustard, pepper and salt and add to the salad.

With smoked chicken

Required Products:

• two smoked hams;
• one tomato;
• lettuce leaves - 200 gr;
• four slices of baguette;
• one egg;
• juice of half a lemon;
• garlic clove;
• olive oil - 15 ml;
• mustard - 5 g;
• salt to taste;
• a pinch of black pepper.

How to make Caesar with smoked chicken:

1. We make croutons: cut off the crusts from the baguette slices, cut the pulp into small squares and brown in the oven.
2. We tear the washed lettuce leaves into pieces by hand.
3. Chop the ham into small cubes.
4. Pass the cheese through a fine grater.
5. Cut the washed tomato into slices.
6. For the dressing, grind a boiled egg in a blender, combine with mustard, juice, oil, seasonings with salt and chopped garlic in a separate bowl.
7. We combine all the ingredients in a deep salad bowl and season with the resulting sauce.

With added beans

In this recipe, beans replace meat, which vegetarians will really like.

Basic ingredients:

• seven lettuce leaves;
• hard cheese - 50 g;
• a cup of white boiled beans;
• tomatoes - 100 gr;
• dried garlic - 3 g;
• onion - 50 g;
• mayonnaise - 50 g;
• three slices of white bread.

Step-by-step preparation:

1. Divide the bread into pieces and sauté in a frying pan for 3 minutes with the addition of garlic.
2. Cut the washed leaves with a knife.
3. Finely chop the tomatoes.
4. Cut the peeled onion into half rings.
5. Place the prepared products in a salad bowl, add boiled beans to them.
6. Pour mayonnaise and mix.
7. Sprinkle grated cheese on top and put croutons.

Caesar with Chinese cabbage and chicken

Grocery list:

• one chicken breast;
• six small cherry type tomatoes;
• three slices of bread;
• cabbage - 100 gr;
• two quail eggs;
• cheese - 50 g;
• two cloves of garlic;
• a pinch of salt;
• lemon juice;
• two chicken eggs;
• mustard - 8 gr.

Cooking features:

1. We cut the fillet into strips.
2. Saute the straws in a frying pan for 10 minutes with the addition of salt.
3. Finely chop the Chinese cabbage.
4. Boil quail eggs for 10 minutes.
5. Caesar dressing is made like this: boil water, dip chicken eggs in it for one minute and take them out. Break the eggs into a separate bowl, beat them a little and add mustard and lemon juice to them. Mix. Pour olive oil and process in a blender.
6. Brown the pieces of white bread in the oven and then fry them in a frying pan.
7. Place pieces of cabbage, chicken and sauce in a salad bowl. Mix.
8. Add tomato slices and grated cheese.
9. Place this mixture on a plate, cover with halves of quail eggs and sprinkle with crackers.

With anchovy mayonnaise dressing

The sauce can radically change the salad, even if the ingredients are the same.

You will need:

• lemon juice - 30 ml;
• grated cheese - 40 g;
• olive oil - 60 ml;
• two plastic anchovy fillets;
• mayonnaise - 100 gr;
• salt to taste;
• a pinch of black pepper.

Cooking option:

1. Remove the peel from the garlic and crush it with a press.
2. Place mayonnaise, grated cheese, pieces of anchovy fillet, lemon juice and ground pepper into a blender. Turn on and grind the contents.
3. Gradually add olive oil, stirring the mixture.
4. Add salt to taste and grind everything again. The Caesar sauce is ready.
5. We make the salad according to the standard recipe.
6. At the very end, combine the ingredients in a salad bowl, pour over the sauces, sprinkle with grated cheese and pieces of croutons. Bon appetit!

How to cook with shrimp?

You will need:

• two leaves of green salad;
• parmesan - 50 g;
• one tomato;
• two garlic cloves;
• half a lemon;
• half a loaf;
• two chicken eggs;
• mustard - 4 g;
• olive oil, pepper and salt to taste.

How to prepare Caesar salad:

1. Boil the eggs and remove the yolks.
2. Cut the loaf into squares.
3. Grind the peeled garlic in any way and sauté in a frying pan.
4. Add bread to it and fry.
5. Sauté the shrimp and place on a paper towel.
6. Make the sauce: put mustard, pepper, butter, lemon, yolks, salt into a blender and grind.
7. Chop the tomatoes into pieces.
8. Tear washed and dried lettuce.
9. Pass the cheese through a grater.
10. Place pieces of leaves on the bottom of the plate, drizzle with sauce, sprinkle with croutons, and place shrimp on top.
11. Drizzle with remaining sauce and sprinkle with cheese.

With bacon and eggs

Main ingredients:

• six slices of bacon;
• two eggs;
• grated cheese - 50 g;
• olive oil - 40 ml;
• two pieces of white bread;
• lemon juice;
• natural yogurt - 30 g;
• head of lettuce;
• a pinch of pepper;
• salt to taste.

Subtleties of preparation:

1. Cut the bread pulp into pieces and place in the oven for 4 minutes.
2. Combine oil, yogurt, ground pepper, juice and salt in a common bowl.
3. Fry the bacon in a frying pan without oil for two minutes.
4. Divide the boiled eggs into four wedges.
5. Disassemble the head of cabbage into leaves, wash and dry.
6. Place bacon, lettuce leaves and egg slices in a salad bowl.
7. Pour the sauce over the ingredients, sprinkle with crackers and cheese.

With added walnuts

Recipe Ingredients:

• chicken meat - 100 g;
• cheese - 100 gr;
• first grade bread - 100 g;
• a bunch of green salad;
• chopped nuts - 100 g;
• mayonnaise to taste.

Cooking method:

1. Wash the salad and divide it into neat pieces with your hands.
2. Chop the cheese into small squares.
3. Chop the nuts.
4. Boil the meat and chop into strips.
5. Place the bread cubes in the oven for 5 minutes.
6. Mix all the products and pour over mayonnaise.

Diet recipe

You will need:

• garlic clove;
• two loaves of bread;
• half a bunch of lettuce;
• Dijon mustard - 4 g;
• low-fat yogurt - 100 g;
• chicken breast - 0.2 kg;
• parmesan - 40 g;
• pepper and other seasonings to taste.

Step-by-step instruction:

1. For the sauce, mix mustard, salt, yogurt, pepper and spices.
2. Leave the dressing for 15 minutes.
3. Coat the chicken breast in a mixture of pepper and salt and bake.
4. Cut the cooked meat into cubes.
5. Peel the garlic and rub the bread with it, which then break into pieces.
6. Tear the lettuce leaves with your hands, put a little sauce on them and line the bottom of the plate with them.
7. Place chicken and bread on top, pour sauce over everything and crumble with grated Parmesan.
8. When serving, the salad is decorated with greens.

The Caesar salad recipe goes back to 1924. Then it was first prepared from all available products by Caesar Cardini, the owner of a small hotel with a restaurant located in Tijuana, Mexico. On US Independence Day, a huge number of guests came to his restaurant and, to feed them, he mixed green leaves of Romaine lettuce, white bread croutons and Parmesan cheese. Caesar Cardini flavored all this splendor with a sauce made from olive oil, garlic, lemon juice and ready-made Worcestershire sauce. The visitors liked the dish so much that the news of the delicious salad spread throughout the area and they began to call it “Caesar” salad. Today's chefs very rarely stick to the traditional recipe and prepare this salad completely differently.

Caesar salad - products

For the dish you will definitely need:

• Fresh lettuce leaves.
• Parmesan cheese.
• White bread for croutons.
• Olive oil for sauce and frying croutons.
• Garlic.

Everything else, which is: meat and fish products, various vegetables, nuts, eggs, anchovies - each recipe has its own.

Classic Caesar salad

• Rub the inside of a large deep bowl with garlic.
• Tear a head of Romaine lettuce into pieces and place in a bowl.
• Add two to three tablespoons of olive oil.
• Also add a couple of boiled eggs, crushed with a fork.
• Place a generous handful of grated Parmesan and two handfuls of loaf or white bread croutons into a bowl.
• If you have herbs in the house (basil, parsley, savory), then add them, after finely chopping them.
• Season the salad with lemon juice (1 spoon), olive oil (2 spoons), Worcestershire sauce (2-3 drops).
• Using special salad tongs, stir the dish so that the liquid ingredients coat all the ingredients.
• Serve the salad immediately after preparing it. It cannot be stored even for 30 minutes, because the resulting sauce will flow down and will no longer be homogeneous when stirred again.

Caesar salad with chicken

How to cook:

• Boil or dry grill 200 g of chicken fillet. Cut it into slices.
• Grate 100 g of cheese on a coarse grater or cut into thin slices using a potato peeler.
• Cut 200 white loaf pulp into cubes and dry in the oven or fry in a frying pan with olive oil (2-3 tablespoons).
• Boil 2 hard-boiled eggs. Cut them into slices.
• Divide 100 g cherry tomatoes into halves.
• Wash and dry a large bunch of green salad. Tear it into large pieces.
• Place lettuce leaves on a flat plate, and on them: chicken, croutons, tomatoes and eggs.
• Pour the sauce over the salad: olive oil – 2 tbsp, chopped garlic – 2 cloves, prepared mustard – 1 tsp, lemon juice – 1 tbsp. l., salt and pepper - to taste.
• Top the Caesar with grated cheese.

Caesar salad with fish

The most delicious Caesar is made with smoked salmon. But it can be replaced with any other noble fish, naturally salted.

• Cut salmon (400 g) into thin slices.
• Cut three large pieces of white loaf into cubes and place in the oven until crispy.
• Cut boiled quail eggs (6 pcs.) into halves.
• Finely chop Parmesan (60 g).
• Separate Romaine lettuce (1 bunch) into individual leaves and tear.
• Cherry tomatoes (6 pcs.) Cut into quarters.
• Make the sauce: lemon juice (2 tbsp), olive oil (2 tbsp), Worcestershire sauce (to taste), crushed garlic (1-2 cloves), pepper (to taste). Mix the sauce with a whisk.
• Place all foods on a plate except cheese. Pour the sauce over them and sprinkle with cheese. Garnish with green olives.

Caesar salad can be prepared with the addition of any vegetables (onions, bell peppers, cucumbers) and add nuts (pine nuts, walnuts). Any such salad, even without chicken or fish, will turn out very tasty if seasoned with the “right” sauce. See below for how to make it.