Authentic Caesar salad with chicken recipe. Caesar salad with chicken - classic simple recipes. Caesar salad with chicken and croutons classic simple recipe

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, soak 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 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 is 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.

It is unlikely that Caesar salad is directly related to the ancient Roman commander, whose biography is studied in school history lessons. However, this dish is almost as famous as it. One of the most popular classic variations of Caesar, with chicken, is prepared in many large restaurants and small cafes around the world. The taste of the salad with chicken breast, crispy garlic croutons, thin “flakes” of Parmesan cheese and signature sauce is familiar to many lovers of delicious food.

The classic Caesar recipe has been the subject of culinary controversy for many years. Each chef presents it differently: some consider it mandatory to use small cherry tomatoes and quail eggs. Others, besides chicken, white bread croutons, sauce and lettuce, do not put anything in the dish. We have collected for you the most popular recipes for this dish, which are not very different from the generally accepted classics. Choose the closest one in terms of sensations and set of ingredients, create your own homemade culinary masterpiece - the chefs of the best restaurants will be jealous!

Classic Caesar salad with fried chicken - a simple step-by-step recipe with photos

To prepare you will need:

• Roman lettuce (romano, romaine) – 400 g (about 1 medium head);
• white bread (loaf, baguette) – 100 g;
• chicken (breast fillet) – 400 g;
• fresh garlic – 2 cloves;
• extra virgin olive oil – 50 ml (sauce) + 3-4 tbsp. l. (frying);
• chicken egg (select category) – 2 pcs.;
• lemon – 0.5 pcs.;
• Parmesan cheese – 20-30 g;
• table salt – 1 tsp;
• freshly ground black pepper - a pinch;
• Worcestershire sauce – 1 tsp;
• Dijon mustard – 1 tsp.

Cooking method:

1. Crackers (croutons) are the “calling card” of Caesar salad; not a single recipe can do without them. It is better to prepare them at home rather than using store-bought ones. For croutons, it is better to take slightly stale bread (loaf, baguette). It crumbles less when slicing, and the crackers made from it are crispier. Cut the crust off the bread (optional), and then cut the crumb into small cubes of approximately the same size. You can cook croutons for Caesar in a frying pan (it will be faster) or in the oven (croutons will absorb less fat).

   In the first method, you need to heat 2-3 tablespoons of oil in a frying pan and fry the garlic (1 clove), chopped into moderately thin slices. As soon as the garlic pieces acquire a golden hue and impart aroma to the oil, they should be removed from the pan. Place diced bread to fry. Fry it over medium heat until crisp, stirring occasionally so that the croutons cook evenly and do not burn. Pour the finished crackers into a bowl and leave to cool.

   If you prefer to cook in the oven, preheat it to 180 degrees. Place bread cubes on a large baking sheet. It is advisable that the bread be placed in 1 layer - this way it will bake more evenly and faster. Drizzle the bread with a little olive oil and place in a hot oven. Bake for 7-10 minutes, turning the crackers once. Mix a spoonful of oil with a clove of garlic passed through a press and a pinch of salt. Grind the mixture and season the finished croutons with it. Mix well, cool.



2. Another almost irreplaceable ingredient in Caesar is chicken. Most often, breast fillet is used to prepare this dish. It can be pre-marinated in your favorite spices with the addition of 1 tsp. any vegetable oil. If there is no time for marinating, start frying immediately. 1-2 tbsp. l. Heat olive oil in a frying pan over medium heat. Place the fillet, after washing it and drying it with paper napkins. Fry the chicken on both sides until golden brown, at the end of cooking, add salt and pepper, season with other spices (optional). If the chicken is not cooked through inside, finish it in the oven. It is better to fry whole fillets so that the inside of the bird remains soft and juicy.



3. Cool the chicken breast slightly, cut it into small pieces.



4. Prepare a sauce based on egg yolk. It can be made in a blender or beat the ingredients with a hand whisk. Boil water in a small saucepan. Adjust the heat so that the liquid simmers continuously but barely noticeably. Prick the eggs from the wide (blunt) tip, lower them into water, and remove them after a minute. To prepare the sauce, you only need the yolks; the whites can be used at your discretion. Transfer the yolks to a blender. Send in a peeled clove of garlic (if using a whisk, crush the garlic first), 50 ml of olive oil, 1 tbsp. l. freshly squeezed lemon juice, a little salt and ground pepper. Also pour in Worcestershire sauce and add mustard.



5. Beat until smooth and light in color. The sauce will be quite thick and flavorful.



6. All that remains is to assemble and serve the Caesar. Tear washed, dried lettuce leaves into small pieces and place in a deep salad bowl. Instead of romaine, you can use another type of lettuce, depending on your taste, but the classic version uses Roman lettuce. Put the chicken in there too. Add a little sauce and stir. Sprinkle cooled crackers on top, add more sauce, stir again. When serving Caesar, sprinkle each serving with grated Parmesan, pour over the remaining sauce, and garnish with croutons.
7. 
   https://www.youtube.com/watch?v=i8OVS21onu4

It is advisable to serve the salad immediately after preparation, so that the croutons do not get soggy, but remain crispy.

How to prepare Caesar with chicken breast, homemade croutons and tomatoes for the holiday table?

What is included in the salad:

• chicken fillet – 1 pc. (medium size);
• lettuce – 12-16 sheets (not very large);
• red tomatoes – 2 pcs. (average);
• bread (or loaf) – 4-6 slices;
• olive oil -1 tbsp. l.;
• hard cheese – 50 g;
• sour cream (fat content 10-15%) – 100 ml;
• pickled cucumber – 1 pc. (small);
• ready mustard – 1 tsp;
• garlic – 1 clove;
• fine or medium salt – 0.5 tsp. (taste);
• ground pepper (mixture or just black) – 0.25 tsp.

How we will cook - detailed recipe with photos:

1. Put the chicken to boil or bake in a bag or foil - this way the meat will turn out very tasty and juicy. Before cooking in the oven, grate with your favorite spices, and in case of cooking, add a few peas of allspice, etc. to the pan with a bay leaf. You can also fry the fillet in olive oil in a frying pan. It will take less time, but the salad will turn out to be a little more nutritious. While the chicken is cooking, wash the lettuce and shake off the water. Tear some of the leaves with your hands and place in a large salad bowl. Before laying out the ingredients, you can grease the inner surface of the dish with a clove of garlic cut in half - the Caesar will be even more aromatic.



2. Cut the finished fillet into cubes or oblong slices.



3. Divide the chicken evenly among the lettuce leaves.



4. Cut the tomato into slices or cubes. Instead of large tomatoes, you can take miniature cherry tomatoes - they look very beautiful in the finished salad.



5. Place the tomatoes in the next layer.



6. Top with remaining lettuce and grated cheese. Add sauce to salad. To prepare it, you need to coarsely chop the cucumber and garlic and grind it in a blender. Mix the resulting mass with sour cream and mustard. Season the sauce with pepper, salt and mix well. You can also use ready-made (store-bought) dressings. Mix the salad and put it in the refrigerator for 10-20 minutes.



7. For croutons, cut white bread into small, neat cubes. Fry until golden brown in heated olive oil, pepper, add a pinch of salt. Cool the finished croutons and sprinkle them with Caesar before serving.

https://www.youtube.com/watch?v=SsuhAeRlXXw

A simple Caesar salad with chicken, Chinese cabbage, cheese and mayonnaise

What you will need:

• Chinese cabbage – about 150 g (leaves only, without stalk);
• chicken (boneless) – 300 g;
• cherry tomatoes – 6 pcs.;
• hard cheese (ideally Parmesan) – 50 g;
• unsweetened white baked goods – 70-100 g;
• fresh garlic – 2 medium cloves;
• turmeric, paprika, pepper - a pinch;
• fine salt - to taste;
• mayonnaise (low-fat) – 120 g;
• deodorized vegetable oil – 3 tbsp. l.

How we will cook - step-by-step culinary instructions:

1. Cut the bread into cubes, triangular slices or bars, first removing the crusts. Drizzle with a spoonful of oil, spread on a baking sheet, and place in a preheated oven. Toast the crackers until crisp. Recommended cooking temperature is 180-200 degrees, duration is 15-20 minutes. While the croutons are browning and cooling, move on to other ingredients.

   Cut the chicken across the grain into oblong pieces. You can use breast fillet or fillet the legs by skinning them and removing the bones. In the second case, the chicken will be more juicy. Sprinkle the chopped meat with turmeric, a small amount of paprika and pepper, and mix. Pour a few tablespoons of oil into the pan. You can use the classic olive oil for this salad or replace it with a more affordable one - sunflower (necessarily refined). Pour fillet pieces into the heated fat. Stirring, fry over medium heat until golden brown. The meat should remain juicy inside, so it is important not to overcook it. Wipe off any remaining oil from the fried chicken with paper towels.



2. Wash the leaves of Chinese cabbage, remove the hard part (the stalk), and cut the soft part into not too small squares. Unlike the romaine lettuce used in the classic Caesar salad, this cabbage is juicier, sweeter and crunchier.



3. Cut the tomatoes in half, removing the hard “patch” at the same time.



4. Prepare the sauce. To do this, grate the cheese and garlic on a fine grater and mix with mayonnaise. Season the mixture with freshly ground pepper, add a little salt, and stir well. Add most of the prepared ingredients to the sauce (leave some cabbage, chicken and tomatoes for decoration), mix gently.

https://www.youtube.com/watch?v=SUiGSyfZQx8
5. Place the dressed part of the salad on a plate, garnish with the reserved cabbage, tomato halves, grated cheese, and croutons. Top with a small amount of mayonnaise or remaining sauce.

Diet Caesar salad with cherry tomatoes, quail eggs, lettuce

List of required products:

Basic:

• bread (preferably whole grain) – 100 g;
• chicken breast fillet – 150 g;
• lettuce leaves – 70 g;
• cherry tomatoes – 5-6 pcs.;
• quail eggs – 4 pcs.;
• granulated garlic – 0.5 tsp. (taste);
• salt, ground pepper - to taste;
• paprika, turmeric – 0.5 tsp each;
• olive oil – 1 tsp;
• hard cheese (preferably Parmesan) – 30 g.

For refueling:

• natural yogurt with reduced fat content – ​​100 g;
• mustard (not very spicy) – 1 tsp;
• lemon juice – 1 tsp;
• granulated garlic – 0.25 tsp;
• a mixture of Provencal herbs (or dried basil and thyme) - a large pinch;
• table salt, black pepper - to taste.

Step-by-step cooking recipe:

1. First, it is better to deal with the ingredients that require heat treatment (chicken, eggs, bread) so that they have time to cool before assembling the salad. Wash chicken fillet, remove films and fat, wipe with a napkin. Marinate the meat in a mixture of garlic (0.25 tsp), paprika, pepper, turmeric. After 30 minutes, rub with salt, wrap in foil and bake in the oven for about 25 minutes. Then remove the foil and cook the chicken until cooked under the grill (so it will be covered with an appetizing crust). Cool the baked fillet and cut into small pieces.



2. For a dietary version of the salad, it is better to use bread made from whole grain wheat flour. It needs to be cut into small cubes, mixed with olive oil (1 tsp), sprinkled with garlic (the remaining quarter spoon), pepper and browned in a dry frying pan or in the oven. Allow the finished crackers to cool completely.



3. Place the eggs in a saucepan, add cold water, and place over medium heat. Cook after boiling for 4-5 minutes. Cool the boiled eggs in cold water, peel and cut into halves.



4. Wash the tomatoes and cut them in half. Instead of small cherry tomatoes in this Caesar recipe, it is permissible to use large tomatoes; they will need to be cut into cubes.



5. Prepare the dressing by mixing yogurt, mustard, garlic, herbs, salt and pepper, lemon juice. Let the resulting sauce steep for 7-10 minutes.



6. Wash the lettuce leaves and dry them. Chop coarsely.



7. Place chopped lettuce leaves on a large plate, place chicken pieces on top, and pour a small amount of sauce on top.

https://www.youtube.com/watch?v=-gxDzRgzMIY
8. Place halves of quail eggs and cherry tomatoes on top of the breast. Sprinkle with crackers and cheese, cut into thin slices. The salad is ready to serve.

According to this recipe, the salad at home turns out exactly like in a restaurant.

Required ingredients:

Basic set of products:

• chicken fillet – 1 pc. (large);
• garlic – 1.5 cloves (1 for the marinade, 0.5 for the crackers);
• loaf – 100 g;
• lemon juice – 1 tbsp. l.;
• turmeric – 0.5 tsp;
• soy sauce – 50-70 ml;
• olive oil – 30 ml;
• lettuce leaves – 70-100 g;
• cherry/regular tomatoes – 5-6/1-2;
• grated parmesan – 2-3 tbsp. l.

For the sauce you will need:

• egg yolks – 2 pcs. (from selected eggs);
• sugar, salt - a pinch;
• olive oil – 50-70 ml (to obtain a thick consistency);
• lemon juice – 1 tsp;
• filleted anchovies – 2 pcs.;
• Worcestershire sauce - 1 tsp;
• garlic – 0.5 cloves;
• grated parmesan – 1 tsp.

Cooking algorithm step by step:

1. Cut the breast into small oblong pieces and place in a deep bowl. Peel 1 garlic clove, chop with a knife, add to the chicken. Put turmeric there, squeeze out a spoonful of lemon sauce (make sure that the bones do not get into the chicken), pour in the soy sauce. Mix everything well, leave the chicken to marinate for 30-60 minutes. You can stir a couple of times during this time so that the bird absorbs the marinade more evenly.



2. Finely chop half the garlic cloves with a knife. Heat the frying pan well, pour 1-1.5 tbsp into it. l. unrefined olive oil, pour garlic into it. Fry a little, stirring, literally for 20-30 seconds. Then add the bread cut into small pieces and mix. It is important not to overcook the garlic - when it starts to burn, it will give an unpleasant bitter taste to the crackers. Fry the croutons until golden brown, remove from the pan.



3. Fry the marinated chicken slices in the remaining olive oil (preheat) for a couple of minutes on each side. After removing from the stove, cool the meat.



4. For this variation of "Caesar" it is better to take leaves of Roman lettuce (it is known under the names romaine, romaine, romaine), it is from them that this dish is prepared in most good restaurants. But when preparing the salad yourself, you can replace it with lettuce, iceberg or other varieties that your home gourmets prefer. Tear the green leaves with your hands, quite coarsely, but carefully. Place them on a flat dish or in a deep salad bowl.



5. Top with an even layer of chicken.



6. Sprinkle generously with sauce.



7. Then add golden brown croutons.



8. Sprinkle with finely grated Parmesan cheese.



9. Decorate with cherry tomatoes, cut into 4 parts. You can spread a little more sauce on top.

https://www.youtube.com/watch?v=mOFXmAIR1RM
10. Salad ready!

Recipe from Konstantin Ivlev - with grilled chicken and a quick dressing of mayonnaise and soy sauce



What is the dish made from:

• mayonnaise (ready-made or homemade) - 400 ml;
• soy sauce - 40-50 ml (to taste);
• garlic - 1 clove;
• grated parmesan - 50-70 g;
• anchovy fillet - 5 pcs.

The basis:

• chicken (filleted breast) - 2 pcs.;
• olive oil (unrefined) - 50 ml;
• garlic - 2-3 cloves;
• mixture of herbs (optional);
• unsweetened crackers - 400 g;
• romaine lettuce - a large head of cabbage;
• parmesan cheese (finely grated) - 100-150 g;
• salt - as needed.

Step by step description:

1. It will take no more than 3-5 minutes to prepare the sauce. Mix the prepared mayonnaise with soy sauce, anchovies (you can add a couple of tablespoons of the oil in which the fish was marinated), a garlic clove crushed with a knife and Parmesan. Blend with an immersion blender until smooth. Thick, piquant dressing is ready.
2. Drizzle the chicken with oil. Crush the garlic, cut into small pieces, and add to the chicken fillet. Sprinkle the meat with herbs (Provencal, Mediterranean - whichever you like best). Mix the chicken with the marinade and marinate for 30-60 minutes. Then bake on the grill (or in the oven). When the breast has cooled, cut it into cubes.
3. Chop the romaine lettuce coarsely or tear it with your hands.
4. Crush the crackers to coarse crumbs.
5. Mix the salad with chicken, add Parmesan and dressing. Mix. Then pour in the crackers and mix again. You can try the perfect dish from the chef!

Original recipe from Yulia Vysotskaya with chicken and avocado

To prepare 4 servings you will need:

Base:

• Roman lettuce (romano) - 1 head;
• chicken breast fillet - 1 pc.;
• avocado - 1 pc.;
• chicken eggs (category C-1) - 4 pcs.

Sauce:

• fresh garlic - 1 medium clove;
• egg yolk (from a selected egg) - 1 pc.;
• lemon juice (freshly squeezed) - 1 tsp;
• wine vinegar (light) - 3 tsp;
• Dijon mustard - 0.5 tsp;
• garlic oil - 1 tbsp. l.;
• aged hard cheese (Parmesan) - 80 g.

Preparation procedure and features:

1. Rub the chicken with salt and spices, grease with a small amount of oil and fry in a grill pan until cooked (can be cooked in the oven). Let the meat cool and then cut it into small portions.
2. Grind the garlic using a grater or a press, mix with chicken yolk, a pinch of pepper, and salt. Also add mustard, vinegar, lemon juice. Beat the mixture with a blender, and then pour in the oil in a thin stream, without stopping beating. Add half of the finely grated cheese.
3. Tear/cut the salad, place some of the leaves in a salad bowl or on a dish. Place chicken, peeled and sliced ​​avocado, and pieces of hard-boiled eggs on top. Sprinkle with remaining lettuce leaves and cheese.
4. Season the salad with sauce, salt and pepper to taste. Serve sprinkled with wheat croutons.

Caesar salad with pineapple, chicken and Greek yogurt

• parmesan (or other hard cheese of this type) - 100 g;
• Greek yogurt - 150 g;
• mayonnaise - 100 g;
• anchovies - 4-5 fillets;
• garlic - 1-2 cloves;
• salt pepper;
• chicken breast - 2 pcs. (small);
• pineapples (fresh or canned) - 100-150 g;
• favorite spices - for marinating meat;
• a little vegetable oil - for frying;
• iceberg lettuce, romaine lettuce (optional or both);
• wheat crackers - 2-3 handfuls.

How to make the salad:

1. Marinate the chicken in your favorite spices and leave at room temperature for 30 minutes. Without wasting time, prepare the dressing. To do this, mix finely grated parmesan (3-4 tbsp) with natural yogurt and mayonnaise. Add finely grated clove of garlic. Salt and pepper. Beat the mixture with a blender.



2. Chop the chicken not very large. Fry in hot oil until golden brown.



3. In the meantime, take a deep salad bowl and put the salad in it (tear or chop), as well as pieces of pineapple (you can take fresh or canned).



4. Then place the warm, rosy chicken into the salad bowl. You can also add some sweet canned corn - it will go well with the rest of the ingredients.



5. Pour generously of dressing, sprinkle with cheese and stir.

https://www.youtube.com/watch?v=U00-mPMgGLo
6. Before serving the dish, sprinkle it with crackers.

Delicious Caesar salad with bacon and chicken, olives and anchovies

What does the dish consist of:

Main products:

• baked or boiled chicken breast - 200 g;
• cherry tomatoes (preferably different colors) - 100 g;
• Roman salad - 150 g;
• raw smoked bacon - 3-4 strips;
• Parmesan cheese (or equivalent) - 30-50 g;
• garlic - 1 clove;
• yesterday's wheat bread - 100 g;
• olive oil - a couple of spoons;
• a couple of pinches of salt and pepper.

Refueling:

• unrefined olive oil - 4 tbsp. l.;
• mayonnaise + natural yogurt - 300 g;
• anchovies in oil - 60 g;
• marinated olives (pitted), capers - 20 g each
• parmesan (or other hard cheese) - 20 g;
• Dijon mustard (not grain) - 1 tsp.

How we will cook:

1. Remove the crusts from the bread and cut the crumb into neat small cubes. Mix chopped garlic, 2 tablespoons of oil, 1 tablespoon of water, a pinch of salt and black pepper in a small container. Stir, pour the mixture onto the bread, and distribute the filling into the cubes with shaking movements. Fry in a frying pan (no need to add oil to it) for 4-5 minutes, until golden brown, remembering to stir.
2. Grate the Parmesan using a fine-hole grater. Cut the cherry into 2 parts, divide the salad into large pieces with your hands or a knife, cut the chicken into slices.
3. Fry the bacon in a frying pan until crispy, and then cut into medium pieces.
4. To prepare the dressing, mix all the ingredients for it in a blender bowl and beat until emulsified.
5. Place saltana leaves, chicken, bacon in a deep bowl, pour over some of the sauce, stir. Then pour in tomatoes, crackers, cheese. Drizzle with remaining sauce.

Caesar salad with smoked chicken and croutons (kirieshki)

You need to take:

• smoked chicken breast - 250 g;
• crackers (kirieshki or others) - 2-3 packs;
• parmesan cheese - 50 g;
• lettuce leaves - 100 g;
• sweet (Dijon) mustard - 1 tsp;
• olive oil - 150 ml;
• chicken eggs - 2 pcs.;
• thin-skinned lemon - 1 pc.;
• garlic cloves - 1 pc.;
• salt, spices;
• tomatoes - optional and available.

Cooking procedure:

1. Cut the chicken or separate it into fibers by hand - as you prefer.
2. Boil water in a saucepan and place eggs in it. hold them for 1 minute, take them out. Break the eggs into a blender bowl. Add a pinch of salt and pepper, pressed garlic, mustard, and lemon juice. Beat with an immersion blender, as soon as the mass becomes homogeneous, gradually begin to pour in the oil. The finished sauce should be almost homogeneous, light yellow, and medium thick. Add 20 g of grated Parmesan to it.
3. Wash the lettuce, dry it, cut it (not finely), and place it on a dish. Pour over the sauce and stir. Place chicken and tomatoes cut into wedges on top (it is not necessary to add them). Sprinkle with crackers and cheese, pour over the rest of the dressing.

Preparing an unusual Caesar salad with chicken and shrimp

Product set:

• chicken (fillet) - 200 g;
• shrimp - 300 g;
• cherry tomatoes - 8 pcs.;
• quail eggs - 5 pcs.;
• wheat bread (baguette, loaf) - 100 g;
• roman lettuce - bunch;
• chicken eggs - 2 pcs.;
• garlic - 2 cloves;
• lemon - half;
• ready mustard, bee honey - 1 tsp each;
• table salt (sea salt), freshly ground pepper - to taste;
• parmesan - 70-120 g;
• olive oil - 50-70 ml.

Detailed recipe step by step:

1. Boil quail eggs hard (4 minutes after boiling), cool, peel.
2. Marinate the chicken in spices and a small amount of oil. Cut the fillet into small pieces and fry until done.
3. Place the shrimp in boiling water, boil for 1-1.% minutes until tender, peel.
4. Mix mustard, freshly squeezed lemon juice, mustard, honey, 1 clove of garlic (peeled, cut with a knife), honey, egg yolks (whites are not needed). Beat with a blender and gradually add 1 tbsp. l. oils Add a little salt and beat again.
5. Cut the bread into cubes, drizzle with oil and sprinkle with chopped garlic. Dry in a frying pan or in the oven.
6. Cut the salad into wide pieces and pour into a bowl.
7. Send chicken, shrimp, quail eggs cut in half and tomatoes there. After adding the sauce, mix gently. Place the crackers on a plate before serving. Also sprinkle grated cheese on top.

Caesar with chicken and mushrooms - you've never tried anything like this before

What you need to prepare:

Base of the dish:

• chicken - 250 g;
• fresh champignons - 250 g;
• cherry - 100 g;
• loaf - for crackers;
• parmesan (other hard cheese) - 100 g;
• lettuce leaves - a bunch;
• garlic - 2 cloves;
• olive oil - 3 tbsp. l.;
• spices for chicken;
• pepper, a little salt.

For the sauce you will need:

• yolks from hard-boiled eggs - 3 pcs.;
• olive oil - 100 ml;
• garlic - 2 cloves;
• mustard - 2 tsp. (ready);
• sugar - a large pinch;
• fine salt - a pinch.

Step-by-step instructions:

1. Rub the chicken with seasoning, wrap in film and place in the refrigerator to marinate for 30-60 minutes.
2. Meanwhile, cut the bread into small cubes. Pour a little oil into the frying pan, add chopped garlic cloves, and add bread. Fry until golden brown.
3. Cut the mushrooms into 2-4 parts, depending on their size. Then fry until golden brown. Add a pinch of salt and pepper, pass a clove of garlic through a press, and stir. Keep the champignons on the fire for another 1 minute, remove from the stove.
4. Fry the marinated chicken over low heat for 5-6 minutes on each side until cooked through. Cut the fillet into thin slices.
5. Add mustard, garlic (squeeze through a press), salt, sugar to the yolks, mix until a homogeneous paste. Then gradually add lemon juice and oil, stir well.
6. Place lettuce leaves on a plate, distribute pieces of chicken meat on top, and pour sauce over them. Next are fried mushrooms and some of the dressing. Sprinkle with fried bread, pour over the remaining sauce, sprinkle with finely grated cheese, and garnish with tomatoes.

Layered “union” of Greek salad and “Caesar” - with chicken, cucumber, fetax (cheese cheese) and olives

What you need to take:

• lettuce (or Roman) - 1 pc.;
• chicken breast - 1 pc. (2 fillets);
• wheat crackers - 250-300 g;
• mayonnaise - 300 ml + 2 tbsp. l. for marinating chicken;
• fetax (cheese cheese, sirtaki);
• garlic - 3 cloves;
• ready mustard - 1.5-2 tbsp. l.;
• any vegetable oil - for frying meat;
• pitted olives - 6 pcs.;
• long-fruited cucumber, large red tomato - 1 pc.;
• spices (oregano, pepper), salt.

Cooking method:

1. Mix 2 tablespoons of mayonnaise with 2 chopped garlic cloves. Coat the chicken with the mixture and put it in the refrigerator. Marinate for 1-2 hours (longer is possible, less is not recommended). When the meat is marinated, fry it in vegetable oil on both sides until cooked, add salt. Cut into cubes.
2. Prepare a sauce from the remaining mayonnaise, garlic and mustard, blending everything until smooth using a blender.
3. Cut the cucumber into halves and slices, and the tomato into quarters.
4. Place lettuce leaves on a flat plate, tearing them coarsely with your hands. Add pieces of chicken and slices of vegetables there (in layers).
5. Pour the sauce generously over the dish. Sprinkle with croutons (make your own or buy store bought) and diced cheese. Garnish with olives and season with spices.

Classic Caesar sauce from Ilya Lazerson

What it consists of:

• chicken eggs (large, category CO) – 2 pcs.;
• olive oil (extra virgin) – 100 ml;
• granulated sugar – 0.25 tsp;
• salt (it is better to use fine salt) – 0.25 tsp. (maybe a little more, depending on taste);
• hard parmesan cheese – 20-30 g;
• fresh garlic - half a clove;
• anchovies (not sprat, not sprats!) – 2 pcs.;
• Worcestershire sauce – 1 tsp.
• lemon – 0.25 pcs. (you only need juice).

How to cook:

1. The sauce is prepared on the basis of a yolk-oil emulsion, which in composition, preparation principle, thickness and taste resembles mayonnaise. The only significant difference is the absence of mustard in the composition. Therefore, it is quite possible to use ready-made mayonnaise as a base; this will simplify cooking, saving a few minutes of time. Carefully separate the yolks (no whites are needed), beat with a mixer or immersion blender for several minutes. Then add granulated sugar and salt. Beat until the mixture becomes fluffy and finely bubbly. Start pouring in the oil in a thin stream, without interrupting the whisking. The more fat is added, the thicker the mass will be.
2. Grind the cheese using a grater with the smallest holes, add to the resulting mayonnaise mass.
3. Add Worcestershire sauce. This is an English fermented sauce with a sweet and sour piquant taste. Also put filleted anchovies, garlic into the emulsion, squeeze about 1 tbsp from the lemon. l. juice and pour it there.
4. All that remains is to beat the sauce until it has a homogeneous consistency. It turns out to be moderately hot, spicy, there is acidity with sweetness in moderate quantities.

For us, Caesar salad was completely exotic for many decades, for a very simple reason - the absence of a good half of the ingredients, the existence of which we did not even suspect. Not so long ago, such a salad began to appear on restaurant menus, which, usually, was prepared “at your own discretion,” adding ingredients completely unusual for the dish to the recipe, changing them, etc. Thus, Caesar moved away from his original, like a modern Olivier salad from Lucien Olivier's masterpiece.

History says that Caesar was prepared on US Independence Day - July 4, 1924, by the Italian chef Caesar Cardini, in Tijuana, near San Diego, but in Mexico. It helped when food supplies in the restaurant ran out, and the guests wanted the banquet to continue. And the great cook created a miracle that immortalized his name forever. Despite some exotic ingredients, the appetizer is very simple - eggs, olive oil, green salad, bread, cheese, garlic and Worcestershire sauce.

Despite widespread persistent stereotypes, the appetizer is prepared without fried chicken, without anchovies, without mushrooms, without mayonnaise and “Russian” cheese - these are illusions and misconceptions. However, there are a lot of clone salads, to which certain additives are added that are unusual for the original salad. The maestro's brother added anchovies to the dish, and this salad is known as Aviator's Salad - Aviator's salad. Someone added shredded chicken chop, seafood, pickled mushrooms. Actually, this dish suffered the fate of many beloved salads.

As far as I understand, the original or canonical recipe has not been published, and Caesar salad is prepared according to the words of Caesar's daughter Cardini, who once spoke about it. However, there are plenty of rumors, stories and fantasies. Regardless, the salad is brilliant in every way.

The highlight that decorates the Caesar salad is a sauce made from the almost liquid contents of a briefly boiled chicken egg, lemon juice, Parmesan and exotic Worcestershire sauce (Worcestershire sauce, Worcestershire sauce).

In addition, Caesar salad contains croutons. Behind this beautiful name lies bread fried in butter. You will be surprised, but crackers with garlic are typical croutons, an excellent snack for beer. Often in restaurants, signature dishes - “specialty” - are served on croutons. In the world, croutons are an invariable attribute of serving pea soup. And in general, it’s worth working out for yourself an acceptable method of frying croutons - it will come in handy more than once.

Caesar salad. Classic recipe

Ingredients (2 servings)

• Romaine lettuce 1 bunch
• Loaf, French baguette 0.5 pcs
• Olive oil 3 tbsp. l.
• Egg 1 piece
• Parmesan 50 g
• Worcestershire sauce 4-5 drops
• Garlic 1-2 cloves
• Lemon to taste
• Ground black pepper, salt spices

How to cook

1. At Caesar, according to the original recipe, romaine lettuce is used. It is available in stores and is sold in the form of small loose heads or bushes in small pots. Often lettuce leaves are tied with a ribbon. Many recipes use other types of head green lettuce - lettuce, frisée, etc. Actually, there are plenty of variations.

   Green romaine lettuce leaves

2. The leaves must be placed in cold water in advance so that they become elastic and crispy - this is important. Salad croutons can be made from wheat bread, but for my taste, the most pleasant, tender and crispy croutons are made from “French baguette”. To make a really good appetizer, you need the best ingredients - ripe and juicy lemon, homemade garlic, real Worcestershire sauce and Parmigiano-Reggiano, although this is almost always replaced with Grana Padano cheese or similar.

   Simple Ingredients

3. Remove the romaine from the water and separate it into individual leaves. Dry the leaves very thoroughly so that, preferably, there are no traces of water. The leaves must be completely dry. Romaine leaves are not cut with a knife. They need to be torn by hand into small pieces the size of a postage stamp. The rough central cores of the leaves are not used in the salad but should be removed and discarded. Place the chopped leaves in a deep bowl.

   Tear the leaves into small pieces by hand

Sauce

4. Next, you need to prepare the sauce with which the dish is seasoned. It's quite simple, although a little unusual. Bring water to a boil in a small saucepan. When the water boils intensely, reduce the heat. There should be a slight boil. Carefully place a fresh chicken egg into boiling water and cook it for exactly 1 minute. Remove the egg from the water with a spoon and let it cool by placing it in a bowl of cool water.

   Boil the egg for 1 minute

5. Break the cooled egg at one end and use a teaspoon to scoop out the contents into a small cup or bowl. It is necessary to ensure that no shell fragments remain. After 60 seconds of boiling, the egg white will curdle slightly, but the yolk will remain almost in its original form. By and large, the condition of the egg is close to what we call a “soft-boiled egg.”
6. Grate the Parmesan cheese onto a fine grater. Add half the grated Parmesan to the cup with the egg. Season with a pinch of salt and add freshly ground black pepper to taste. Grate 1 or 2 cloves of garlic into a cup - also to taste. Add a few drops of Worcestershire sauce. A few drops is 3-4, or 5-6, you don’t need a lot - the snack will be delicious. Add also 1 tbsp. l. olive oil and lemon juice, squeezing it directly into the sauce. Usually add 1-2 tbsp. l. lemon juice.

   Mix egg, lemon, Parmesan, garlic, Worcestershire sauce and spices.

7. Using a hand-held immersion blender, blend the sauce until it is completely homogeneous; there should be no lumps or noticeable particles other than Parmesan. When blended, the sauce emulsifies a little and thickens. The Caesar sauce is ready to use. Pour the sauce over the chopped lettuce leaves and stir lightly, even just toss so that the sauce is distributed.

   Pour the sauce over the chopped lettuce leaves

Crackers, croutons

8. In parallel with preparing the salad leaves and sauce, you need to fry the croutons. Cut the crust off a loaf or baguette - it can be dried and used as a breading for cutlets or fried fish. Cut the pulp of white bread into cubes. The cutting size is quite arbitrary. You can cut it the way it is done for wheat with herbs, or you can cut it much larger. Heat 2 tbsp in a frying pan. l. olive oil and fry the prepared croutons in it until traces of a golden brown color begin to appear. Under no circumstances should you overcook the crackers, only lightly fry until a pleasant crunch appears, no more.

   Fry crispy croutons

9. Add the croutons to the lettuce leaves and toss again. Croutons get soggy quickly, so the salad cannot be made in advance, only just before serving, so that the dish has the appearance. As a last resort, you should add the croutons directly on top of the appetizer laid out on the plates, and do not mix it in advance.

   

The classic recipe for Caesar salad was invented a long time ago - it is believed that it was created in 1924. But to this day it does not lose popularity. How to prepare the salad according to the original recipe - read below.

Required ingredients:

The list is not that long, although some ingredients may be difficult. Caesar salad includes:

• White bread – 200 g;
• Romano salad;
• Garlic – 2 cloves;
• Chicken egg - 2 pcs (or 4 quail);
• Olive oil – 100 ml;
• Worcestershire sauce (often replaced with mustard) - 1 tsp.
• Lemon juice – 2 tbsp;
• Salt - to taste.

If you couldn't find romaine lettuce (it's usually available in large supermarkets), you can replace it with regular lettuce leaves, which are easy to find in any store. Thus, preparing Caesar salad at home is not at all difficult.

How to make Caesar salad at home

First you need to boil the eggs in a certain way - pierce the eggs on one side and put them in hot water (but not boiling water!) for one or two minutes. Cool for about ten minutes.

Separate the yolk, add salt and start beating it, gradually adding butter, lemon juice and mustard to it. Fry white bread in a drop of olive oil over medium heat. Rub serving plates with garlic. Tear the lettuce leaves into it - it is better that the salad comes only from the refrigerator, fresh and crispy. Next, lay out the slices of bread, add the sauce on top, then, at the very end, sprinkle the salad with Parmesan.

Important! The lettuce should be torn, not cut, because when it interacts with metal, the lettuce juice acquires a bitter taste.

This is the original recipe for Caesar salad, which was served as an appetizer with alcohol. As you can see, there is no chicken or any other additions in it. All these improvements to the recipe came later.

The most common preparation option nowadays is Caesar salad with chicken. It is in this form that it is most often served in various restaurants and cafes.

Required ingredients:

• Chicken fillet – 200 g;
• Cherry tomatoes – 100 g;
• Hard cheese – 40-50 g;
• Chinese cabbage (or lettuce);
• Garlic crackers;

For the sauce:

• Eggs – 2 pcs;
• Olive oil – 100 ml;
• Lemon juice – 3 tbsp;
• Garlic – 2 cloves;
• Mustard – 1 tbsp;
• Salt – a pinch.

How to cook:

Fry the chicken fillet with a drop of olive oil (preferably in a non-stick frying pan or on a grill pan). Garlic crackers can be bought in the store, but it is best to prepare them in the oven in advance, using yesterday’s loaf. The highlight of this dish is the dressing, which is prepared as follows:

Boil the eggs. Grind the yolks with mustard and garlic. Add olive oil, lemon juice, a pinch of salt. Thoroughly stir the ingredients into a homogeneous mass and let stand for a while.

You need to arrange the salad like this - lettuce leaves or Chinese cabbage, then fried pieces of chicken, crackers and tomatoes, cut in half. Sprinkle with Caesar cheese and add dressing. Serve in portions.

If you are a big fan of this salad, but are already bored with the chicken option, or you are planning to surprise your guests with a new dish, then Caesar salad has a simple recipe with shrimp. Shrimp for salad can be boiled or fried. For this recipe we use the sautéed shrimp version.

Required ingredients:

This option will be less budget-friendly, but the taste will impress you. The ingredients can be found at your local grocery store.

For the marinade:

• Olive oil – 4 tbsp;
• Garlic – 1-2 cloves;
• Salt, pepper - to taste;

For the sauce:

• Egg -2 pcs;
• Garlic – 2 cloves;
• Mustard – 2 tsp;
• Lemon – ½ piece;
• Salt, pepper - to taste;

For the salad:

• Shrimp – about 400 g (about 10 pieces);
• Lettuce leaves;
• Cherry tomatoes;
• Cheese (“Parmesan” or any other salty hard cheese) – 50 g;
• Loaf (or white bread) – 5-6 slices.

Instead of a loaf, you can immediately buy ready-made crackers; the recipe also allows for the absence of cherry tomatoes. If you wish, you can buy more quail eggs - they can be boiled, cut into 2 or 4 parts and added to the salad.

How to cook

First you need to marinate the shrimp for about half an hour - put the peeled shrimp in a bowl, add olive oil, salt and pepper. Squeeze a clove of garlic there.

Dry the shrimp a little from the marinade and fry them with a mixture of olive and butter on both sides for two minutes.

It’s best to make your own crackers for this salad. To do this, rub the loaf with garlic and dry it in a non-stick frying pan or in the oven.

Then you need to prepare the sauce. Boil the eggs until the yolk is slightly runny. Grind the yolks with mustard and finely grated garlic. Add the juice of half a lemon, salt and pepper. To obtain a more homogeneous mass, it is advisable to use a blender.

Place lettuce leaves at the bottom of the salad serving bowl. Then shrimp, crackers, tomatoes and eggs. Pour sauce over top. Cheese for salad can be grated on a coarse grater or cut into thin slices. The dish is ready!

Caesar salad is also good with the addition of fish. Salmon is best suited in this case.

Caesar salad is notable for the fact that all its ingredients are completely replaceable and the salad can be easily prepared at home. The combination of products in Caesar organically allows for many additions - for every taste. Romaine lettuce, which is used in the classic Caesar salad, as we have already written, can be easily replaced with any other lettuce leaves of various types. You can even make a Caesar salad with Chinese cabbage.

Instead of Worcestershire sauce, which gives a fishy note to the salad, mustard is used, which also fits well with the overall taste of Caesar. This sauce can be replaced with a few drops of balsamic vinegar or Thai fish sauce. Chicken, salmon, shrimp, and mushrooms are added to Caesar salad. To add flavor, smoked chicken is sometimes used instead of regular fried chicken. You can decorate Caesar in different ways, but preference should still be given to laconic solutions - cherry tomatoes, cut into slices or olives.

Dressing for Caesar salad can be different - there is also room for experimentation. If you don’t have enough time to prepare a full-fledged sauce, and guests are already on the doorstep, Caesar salad with mayonnaise is at your service. In general, with a certain amount of imagination, you can prepare this dish even on a minimal budget.

We all remember our student days, when there was simply no opportunity to buy expensive ingredients. For those who want to save money but still cook a very tasty dinner, we offer the most budget option.

You will need chicken meat. It is preferable, of course, to use the breast, but you can boil or bake the thighs and carefully remove the meat. Salad, as already mentioned, can be easily replaced with Chinese cabbage, quail eggs with chicken eggs, and cherry tomatoes with regular tomatoes. You can buy inexpensive store-bought crackers with a cheese flavor (the main thing is not too hard). You need very little cheese and you don’t have to use parmesan - you can get by with the one you usually buy for breakfast.

As we have already written, complex sauce can be replaced with light mayonnaise. Chop Chinese cabbage, tomatoes, eggs and chicken. Add mayonnaise and croutons (if the salad is prepared in advance, it is better to add croutons just before serving). The cheese should be grated on a coarse grater and sprinkled over the finished salad.

A salad like “Caesar” gives a huge scope for experimentation for every taste, fits perfectly on the holiday table and that’s why many people like it so much! On our website you will find a huge number of different options for this and many other dishes, so don’t be afraid to try new things and surprise your loved ones more often.