One of the most popular dishes on any restaurant menu is the legendary Caesar salad. This is not at all surprising, because the appetizer is not only tasty and appetizing, but also very refined. The most interesting thing is that you don’t need expensive and hard-to-find products to create this famous dish! The sophistication and perfection of the taste of the salad lies in the simplicity of its preparation.

Who would have thought that so many hungry guests would come to celebrate US Independence Day in 1924? Alcohol flowed like a river, but there was nothing to snack on. The intoxicated guests demanded at least some kind of food, which there was absolutely nothing to cook with.

Caesar Cardini, who at that time worked as a cook at the restaurant where the celebration took place, looked at the remaining, seemingly completely incompatible products, and simply mixed them. Having rubbed the plates with garlic, spread the resulting “vinaigrette” on them, he poured the dish with olive oil, sprinkled it with lemon juice, and, at his own peril and risk, served the food to the guests.

Unexpectedly for everyone, the dish caused wild delight among the visitors, who destroyed the appetizer in a matter of minutes. After thinking a little, the chef decided to include the dish in the menu of his establishment, and he was right. The salad with the majestic name "Caesar" brought him unprecedented success.

A lot of time has passed since then, but the snack has not lost its popularity. Moreover, the dish has become famous in all corners of the globe. Today, critics all over the planet evaluate the level of the establishment and the skill of the chef based on this legendary salad.

Classic version of salad, first performed by the savvy chef, includes wheat croutons, eggs, Parmesan cheese, Romaine lettuce, garlic, olive oil and lemon juice. A little later, the dressing was modified, and now Worcestershire sauce is added to it. It would seem that what could be more correct and simpler: combine the products and pour the sauce over them. But it's not that simple. A true Caesar, the dream of any gourmet, requires a special approach to preparation.

The most difficult process is considered to be the creation of the special sauce that the legendary dish is so proud of. To prepare it, it is not enough to simply mix olive oil, lemon juice and Worcestershire sauce. You will need eggs processed using a special technology: they must be placed in boiling water for exactly one minute, then removed and cooled quickly. The components of the sauce, in its classic version, are not combined, but are used separately: each layer of salad is poured with a new dressing.

Since modern restaurants do not lack products, many options for preparing the famous dish have appeared. Its creator certainly would not have been offended by this, since the first person to make adjustments to the salad was Caesar’s brother Cardini. Today, many chefs find it boring to season a dish with traditional sauce and find a worthy replacement for it. The most famous of these alternatives is now considered to be a dressing made from egg yolks, cheese, French mustard, olive oil, garlic and anchovies.

Basic composition of the salad has also undergone changes. Today, the appetizer is prepared using chicken, shrimp, olives, feta, Chinese cabbage and even salmon. The huge number of options for preparing Caesar opens up a wide choice for novice cooks.

When wondering how to properly make Caesar salad at home, you just need to find suitable recipes, stock up on the necessary products, inspiration and find a little time. After reading the step-by-step instructions for creating the legendary appetizer, you can prepare Caesar without any difficulty, even without any culinary experience.

Despite the abundance of recipes, the most popular is the classic version of Caesar salad. Preparing the snack does not take much time, and its exquisite taste is impressive and mesmerizing.

Ingredients:

  • 2 chicken eggs;
  • 400 grams of Romaine lettuce;
  • 200 grams of dried baguette;
  • 100 grams of grated Parmesan cheese;
  • 2 large cloves of garlic;
  • juice of two small lemons;
  • 100 milliliters of olive oil;
  • 20 milliliters of Worcestershire sauce;
  • ground black pepper, salt.

Caesar in Greek

One of the varieties of snacks that is in great demand. The recipe is quite interesting, but unusual. You need to know the features of this appetizer before preparing the salad: Greek feta is a rather specific product that should be tasted before including it in the dish. If such the ingredient was to my liking, which means the salad will evoke only positive emotions. Opponents of real Greek feta are better off replacing it with classic types of cheese.

Ingredients:

  • 200 grams of Kalamata olives;
  • 300 grams of Greek feta;
  • 2 long cucumbers;
  • 40 large shrimp;
  • 2 heads of Romaine lettuce;
  • 1 medium sweet onion;
  • 8 slices of white bread;
  • 100 grams of Parmesan cheese;
  • 6 cloves of garlic;
  • 16 anchovy fillets;
  • 4 teaspoons Dijon mustard;
  • 250 milliliters of olive oil;
  • juice of two small lemons;
  • 30 milliliters Worcestershire sauce;
  • salt, ground black pepper.

Famous salad with chicken breast

A higher calorie and nutritious version of the snack. The classic recipe, for all its advantages, is not filling and is only good as a light dinner. And those who want to dine more heartily will like the Caesar with fried chicken breast and garlic. Thanks to the amazing combination of products, the appetizer turns out to be savory and very appetizing.

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

Caesar salad dressing

  • quail eggs - 4 pcs.
  • French mustard - 3 ml.
  • lemon juice - 12 ml.
  • extra virgin olive oil - 20 ml.
  • anchovy fillet (salted) - 4 pcs.
  • Worcestershire sauce - 8 ml.
  • freshly ground pepper (black) - 3 gr.
  1. According to the rules, eggs should be at room temperature before cooking. Place the product into the bubbling liquid. Next, the container with boiling water needs to be removed from the stove.
  2. Soak the quail eggs in hot water for 1 minute. In a small bowl, crush the cooked product into a saucer with mustard and fresh lemon juice. Pass the ingredients through a blender.
  3. Add olive oil, mix with a mixer at minimum speed. Add Worcestershire sauce, season with pepper and salt. Chop the anchovies. Pass the mixture through the blender again.

Caesar salad: a classic of the genre

  • Iceberg salad - 1 bunch
  • “Parmesan” - 110 gr.
  • wheat bread - in fact
  • eggs - 2 pcs.
  • mustard - 12 gr.
  • garlic - 3 cloves
  • lemon juice - 50 ml.
  • olive oil - 95 ml.
  • ground pepper - 2 gr.
  • salt - in fact
  1. Take 3-4 slices of white bread, cut into cubes, place on a baking sheet, and place in the oven. Dry the wheat product slightly, based on personal preference. Soak the lettuce leaves in a cup of cold water and wait 50 minutes.
  2. The manipulation is carried out so that the leaves become crispier and retain their original appearance for as long as possible. At the same time, boil the eggs so that the yolk remains amber in color. Separate the component from the protein.
  3. Start preparing the sauce; to do this, combine the yolk, citrus juice, mustard and garlic, passed through a press. Mix the ingredients well with a fork. Next, take a flat dish and lay out torn lettuce leaves.
  4. Place the prepared croutons on top of them, pour thin streams of the prepared sauce over the bread product. Sprinkle the ingredients with grated Parmesan. Before serving the Caesar, you need to stir it.

  • tiger shrimps - 11 pcs.
  • “Parmesan” - 40 gr.
  • green salad - 50 gr.
  • fresh honey - 25 ml.
  • fresh lemon - 35 ml.
  • olive oil - 20 gr.
  • sunflower oil - for frying
  • salt - in fact
  • assorted pepper - 8 gr.
  • garlic - 2 cloves
  • loaf - 60 gr.
  • Provencal herbs - 4 gr.
  • egg - 1 pc.
  • mustard - 5 gr.
  • anchovy fillet - 4 pcs.
  • Worcestershire sauce - 6 ml.
  • freshly ground pepper - 3 gr.
  1. If necessary, defrost the shrimp, get rid of all excess, and leave only the fillet part. Place them on a waffle towel and wait for excess liquid to drain.
  2. After this, the seafood should be transferred to a deep bowl and seasoned with pepper, honey, salt, olive oil and fresh lemon juice. The resulting components are thoroughly mixed. Leave the shrimp in the marinade for 1 hour.
  3. Heat the sunflower oil in a Teflon frying pan, place the shrimp, fry for a few minutes on both sides. As soon as the transparency of the seafood disappears, the fillet is ready. Transfer the shrimp to a separate container.
  4. Peel the garlic cloves and chop them as finely as possible, place the product in a deep bowl, pour in olive oil, and stir. Allow the composition to brew for at least 1.5 hours. Next, cut the bread into breadcrumbs.
  5. Strain the oil and garlic and pour into the pan. Heat the ingredient over medium heat. Saute the bread until crispy. At the same time, preheat the oven to 120 degrees.
  6. Place croutons on a metal tray and season with Provençal herbs. Dry the crackers in the oven for a few minutes. Then proceed directly to preparing the signature Caesar sauce.
  7. Boil water and let the chicken egg cook for 2.5 minutes. After this, the product must be cooled under the tap. Peel the egg, place in a container, stir in lemon juice, mustard and a little olive oil. Use a fork to stir the mixture until smooth.
  8. Finely chop the anchovy fillets, add to the freshly prepared mixture, add “Worstershire” sauce, and beat the mixture with a mixer. Place the lettuce leaves in cool water in advance. Remove excess moisture with paper towels and tear the greens into pieces.
  9. Place the salad in a bowl, season with sauce, and stir. Serve the Caesar on a flat platter. Place the leaves, then the croutons, sprinkle with grated Parmesan. The shrimp are served last. Randomly pour a thin stream of sauce over the salad.

Caesar salad with squid

  • squid fillet - 200 gr.
  • ready-made crackers - 45 gr.
  • fresh lemon juice - 20 gr.
  • Chinese cabbage - 180 gr.
  • Tofu cheese - 190 gr.
  • olive oil - 175 ml.
  • sweet mustard - 12 gr.
  • salt - optional
  • crushed pepper - in fact
  • garlic - 2 cloves
  1. Thaw the seafood, rinse. Boil the required amount of water and add the squid. Cook the fillet for 3-4 minutes.
  2. Next, transfer the product to a sieve and wait to cool. Chop into thin strips. Tear the pre-soaked cabbage into small leaves and cut the cheese into cubes.
  3. Finely chop the garlic cloves, grind with pepper and salt. Stir in lemon juice, mustard and olive oil. You can add a little mayonnaise. Pass the mixture through a blender.
  4. As a result, you will get a homogeneous mass. Add all available ingredients to a common dish and pour over the prepared sauce. Take a wooden spatula and mix the ingredients.

  • cherry - 12 pcs.
  • green salad - 40 gr.
  • chicken fillet - 500 gr.
  • Parmesan cheese - 70 gr.
  • mustard - 5 ml.
  • egg - 2 pcs.
  • vegetable oil - 30 ml.
  • garlic - 3 cloves
  • fresh lemon juice - 55 ml.
  • salt - in fact
  • white bread - 65 gr.
  • olive oil - 110 gr.
  • freshly ground pepper - 3 gr.
  1. Cut a couple of slices of bread for crackers, dry in the oven until half cooked. Chop the garlic into small pieces. Heat vegetable oil together in a non-stick frying pan. Throw in 1 chopped garlic clove.
  2. Fish it out of the oil after 2-3 minutes. Next, start frying the crackers. At the same time, soak the salad for 1-1.5 hours. If necessary, rinse the chicken, cut into pieces, and fry in a frying pan after adding the croutons.
  3. Don't forget to replace the oil with fresh one. Simmer the fillet until done. Next, salt the chicken as desired and grate with Parmesan. Tear the lettuce leaves, wash the cherry tomatoes, and cut them in half. Place the tomatoes on the greens.
  4. Meat is laid out on top of the cherry tomatoes. Boil the eggs, separate the white from the yolk. Mash the latter with a fork in a convenient bowl. Add chopped garlic, lemon juice, salt, mustard, olive oil and pepper. Stir the mixture until smooth.
  5. Pour the prepared sauce over the salad and mix all ingredients. Place the croutons on top of the ingredients and sprinkle the Caesar with Parmesan cheese. Serve the finished dish.

A simple Caesar salad recipe

  • green salad “Romaine” - 25 gr.
  • cherry - 5-6 pcs.
  • freshly ground allspice - 3 gr.
  • ready-made crackers - 35 gr.
  • olive oil - 25 ml.
  • parmesan - 40 gr.
  • apple cider vinegar - 15 ml.
  1. Wash the lettuce leaves, tear them and place in a salad bowl. Cut the cherry tomatoes into two or four parts and add them to the greens.
  2. Grate the cheese and place it with croutons in a common container. Combine pepper, olive oil and vinegar in a saucepan.
  3. Pour the mixture over the salad and mix the ingredients well. Plain Caesar is ready to eat.

Caesar salad with mushrooms

  • fresh mushrooms - 420 gr.
  • salad - 70 gr.
  • eggs - 2 pcs.
  • “Parmesan” - 60 gr.
  • loaf - 80 gr.
  • olive oil - 130 ml.
  • lemon - 0.5 pcs.
  • Worcestershire sauce - 14 gr.
  • white mustard - 12 gr.
  • fine salt - 8 gr.
  • pepper - 2-3 gr.
  • garlic - 3 cloves
  1. Rinse the mushrooms under the tap and chop into square pieces. Grease a frying pan with a small amount of oil and heat the container on the stove. Fry the mushrooms until golden brown.
  2. Preparing bread for croutons, cut the product into the appropriate shape. Sprinkle the croutons with oil and place in a preheated oven to dry. Grate the cheese on a small grater and squeeze the juice from the lemon separately.
  3. Boil the eggs, remove the yolk, mash with a fork. Pass the garlic through a press with holes. Mix it with allspice, lemon juice, salt, Worcestershire sauce, mustard, and yolk.
  4. Stir the mixture and slowly pour in the olive oil. For convenience, use a mixer. Pour the prepared sauce over the lettuce leaves. Add all remaining ingredients. Pour in the remaining sauce, stir, sprinkle with cheese.

  • chicken fillet - 450 gr.
  • Parmesan cheese - 260 gr.
  • Chinese cabbage - 1 head
  • garlic - 5 cloves
  • homemade mayonnaise - in fact
  • salt - 10 gr.
  • fresh greens - 40 gr.
  • white garlic croutons - 35 gr.
  1. Place a small saucepan of water on the stove, boil the water and add salt. Add chicken fillet and cook until done. Wash the cabbage and chop into large layers.
  2. Pass the cheese through a grater. Chop the garlic as finely as possible, place in a small cup, add garlic and salt, stir. Combine lettuce leaves, croutons, and chicken.
  3. Season with sauce and stir. Sprinkle with Parmesan and finely chopped herbs. Serve Caesar.

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

Video: classic Caesar salad

And today we will learn how to prepare one of the most popular Caesar salads in the world and loved by millions! Despite the aura of sophistication, this salad is very easy to prepare, does not take much time and always turns out delicious - simply delicious. And the guests are full, and the hosts are safe.

There are countless variations in the preparation of this salad, they all deserve attention, so we will analyze as many as 5 recipes, arranged in ascending order of complexity of preparation. Let's cook!

Caesar salad with mayonnaise and chicken - delicious and quick recipe with photos

Ingredients for 4 servings:

smoked chicken fillet – 200 g
tomatoes – 2 pieces
two cloves of garlic
black pepper, salt
loaf or roll - 4 small slices
hard cheese – 50 g
butter or vegetable oil 50 ml
mayonnaise 120 g

How to cook?
Step 1. Cut the loaf slices into small cubes. Grate 1 clove of garlic or finely chop it and mix with a pinch of salt and oil. Place the crackers on parchment or baking foil, distribute the oil mixture evenly over them and place in the oven for 20-30 minutes, setting the temperature to 50-70 degrees. If you want it faster, you can set it to 100 degrees, but then you will have to check and stir the crackers every 3-5 minutes so that they do not burn. But then it will take only 15 minutes to prepare them.

Step 2: While the croutons are cooking, rinse the lettuce and tomatoes in cold water to keep them fresh and firm. Whether you take a salad bowl and randomly toss ingredients into it, or place each ingredient as it's ready straight into serving bowls, it doesn't matter.
Tear the lettuce leaves coarsely with your hands - it’s faster and tastier. Chop the tomatoes. Thin slices or large cubes - it doesn't matter, rely on your taste.

Step 3. Now it's time for the chicken. We use smoked because it is the fastest - you don’t need to wash it, cook it, or wait for it to cool. But if you are categorically against smoked meats, that’s okay; further in the recipes you can find simple recipes for preparing chicken fillet for Caesar.
So, it’s best to cut smoked chicken into small and very thin pieces – it tastes best this way. But again, the main thing is that you like it. Experiment.

Step 4. Our crackers are just ready. It's best to serve them separately if you mix all the ingredients in one bowl - otherwise they will become soggy and won't taste as good as you'd like. If you lay out your masterpiece in portions, just sprinkle them on top. It will turn out beautifully and moisture will not harm them in any way.

Step 5. The salad is ready and it’s time for the most important thing - the sauce. In our case, we will prepare the simplest version, but don’t worry, it will still turn out very tasty. You need to put the mayonnaise in a beautiful sauce bowl, finely grate the cheese, garlic, add pepper and mix it all well. The result is a thick, aromatic sauce that will perfectly complement your salad. If you would like a thinner sauce, you can use 1 tbsp. add water or milk to it, stirring constantly until the sauce reaches the consistency you want.

You can serve, bon appetit!

Diet Caesar with chicken breast and eggs - a delicious step-by-step recipe


Who said dieting has to be painful? You can easily make your favorite salad into a dietary salad without losing its taste and spending only 30 minutes on its preparation.
How? Now we'll tell you!

Ingredients for 4 servings:
Chinese cabbage – 1/2 small head
or green salad leaves - 1 bunch
chicken eggs - 2 pieces
or quail - 8 pieces
chicken fillet – 200g
tomatoes – 2 pieces
loaf or bun (bran can be used) – 4 small slices
garlic 3 cloves
soy sauce – 3 tbsp.
white yogurt (without additives) – 120g
black pepper, salt

How to cook?
Step 1. You need to thoroughly wash the chicken fillet and egg shells. Cut the fillet into 3-4 pieces so that it cooks faster, and marinate in one tablespoon. soy sauce with a finely chopped clove of garlic and a pinch of black pepper. While the chicken is marinating (about 10-15 minutes), put water in 2 small saucepans on the fire, put the eggs in one of them.

Step 2. The water boils, the chicken is marinated, and we will make crackers. It is worth noting that bread is not exactly a dietary product, but without it, Caesar is not Caesar at all! To calm your soul, you can use black or bran bread, but remember that this will greatly affect the taste of the finished salad.
And yet we will skip one important step - we will not add butter to the crackers. But, we will grind one clove of garlic with a pinch of salt and roll the crackers in the resulting paste - you will lick your fingers! Drying the crackers will be done in the same way as in the first recipe - in the oven.

Step 3. Glug-glug, the water has boiled! Rather, we lower our chicken into boiling water and time it for 8 minutes until the eggs are ready. It is eight minutes after boiling that the beautiful, golden-yellow color of the yolk that we need will appear. While everything is drying and cooking, we will thoroughly wash and cut the vegetables. Same as in the first recipe.

Step 4. After 8 minutes, remove the saucepan with the eggs from the heat and place them under running cold water - this will make them much easier to clean. The chicken and croutons are finished cooking, we have a minute to prepare the sauce.

Step 5. Place the yogurt in your favorite saucepan or cute bowl and add 2 tbsp. l. soy sauce, grate the remaining clove of garlic, add a pinch of black pepper and, if desired, a little salt. We do not use cheese in this recipe because of its high fat content and replace it with low-calorie white eggs and sour yogurt - the taste will be almost indistinguishable!

Step 6. Peel the eggs and grate them on a coarse grater - quickly, conveniently and beautifully. Cut the boiled chicken into cubes so that it retains its juiciness and place all the ingredients on plates.

Now pour the sauce on top and your diet salad is ready. Bon appetit!

Classic Caesar salad with chicken - a simple recipe with photos


Can you imagine a Caesar without tomatoes? But initially they were not included in the recipe at all. Therefore, now we will learn how to prepare a classic, “correct” Caesar with a slightly simplified sauce recipe.

Ingredients for 4 servings:
Iceberg lettuce – 1/2 medium sized head
or Chinese cabbage – 1/2 medium-sized head

Parmesan cheese – 100 g (80 for salad, 20 for sauce)
chicken fillet – 300 g
garlic – 3 cloves
salt pepper
soy sauce – 2 tbsp. l.
olive oil or butter 50 ml
dried rosemary
white yogurt (no additives)
mustard (paste) – 1\2 tsp.
oil for frying chicken

How to cook?
Step 1. Crackers need to be prepared exactly as in the first recipe.

Step 2. While the croutons are cooking, rinse the chicken fillet thoroughly, rub it with salt and black pepper and cut each piece into 3 pieces - this will help them cook faster. Heat the frying pan, generously grease it with oil, and distribute the pieces over the surface so that they do not fit too tightly to each other - we want fried, not stewed chicken. Fry the pieces on each side twice for 5 minutes over medium heat. If you are on a diet or have something against frying, the fillet can be boiled or baked, it will take the same 20 minutes. Place the finished chicken on a plate and set aside to cool slightly.

Step 3. Lettuce leaves should be thoroughly washed with cold water and torn with your hands or coarsely chopped with a knife.

Step 4: It's time for the sauce! In fact, the original Caesar dressing consists of many different ingredients, many of which are quite difficult to obtain. For example, anchovies, homemade mayonnaise... Its taste is undoubtedly unforgettably bright, but is it worth the effort? After all, in the USA, where it was invented, all these ingredients are easily accessible. But we don’t despair and create simpler, but no less tasty alternatives to the famous sauce. Now we will prepare one of these.
As in the previous recipe, we mix yogurt with soy sauce, pepper and garlic. Although this time we are using two cloves. Further - more interesting, the secret ingredient of our sauce will be finely grated Parmesan cheese. And if in the salad itself it can be replaced with another hard cheese, then in the sauce we definitely need it. Try it and you'll immediately understand why. Now a little mustard, ideally Dijon, and, of course, herbs. Measure out 1/3 tsp. dried rosemary and rub it in your palms until a fragrant aroma appears. Add it to our sauce, mix everything thoroughly and be proud of yourself. You have prepared a real Caesar!

Step 5. Now cut the chicken into thin, large slices, place the salad on plates, pour over the sauce and sprinkle with golden-brown croutons.


Bon appetit!

Caesar salad with mushrooms and chicken


The classic recipe is, of course, wonderful, but what about a non-standard approach? One of the most popular among unusual Caesar recipes is considered to be Caesar with champignons. Shall we try to cook?

Ingredients for 4 servings:
green salad leaves - 1 bunch
chicken fillet – 200g
tomatoes – 2 pcs.
loaf or roll - 4 small slices
champignons – 5-6 pieces
two cloves of garlic
melted butter or olive oil – 50 ml
sour cream 15-20% - 120g
soy sauce – 2 tbsp.
hard cheese – 100 g (80 for salad, 20 for sauce)
mustard (paste) – 1\3 tsp.
dried Italian or Provençal herbs
30-50 ml. milk (optional)
salt pepper
oil for frying chicken and champignon

How to cook?
Step 1. Prepare croutons using the material from the first recipe and chicken using the material from the third recipe.

Step 2. Fresh champignons should be used for the salad. Freezing always loses taste and in such a delicious dish the difference will be critical. Wash the champignons, cut into slices - each mushroom into 4-6 parts and lightly rub with salt and herbs. We will fry them in the oil left over from frying the chicken - it will be much tastier. There is no need to stir often, because the less juice the mushrooms release, the tastier the salad will be.

Step 3. Wash fresh vegetables in cold water, tear or coarsely chop the lettuce leaves, and cut the tomatoes into thin slices. Then, cut the finished chicken. In this version of preparing the salad, it is better to cut the chicken into large, neat slices - even such little things affect the taste!

Step 4. Prepare the sauce. In your favorite sauce bowl, mix sour cream, mustard, soy sauce, finely chopped garlic, a pinch of salt and 1/3 tsp. black pepper. Then finely grate the cheese into it and, stirring vigorously, add milk little by little until the sauce reaches the consistency you want.

Step 5. Now place the chopped vegetables and poultry in portioned plates, pour over the sauce, add croutons and grate the cheese on top on a coarse grater.

Carefully! Don't swallow your tongue!
Bon appetit!

Restaurant Caesar salad at home

Does it ever happen to you that you come to a restaurant with friends, look at the menu and realize that you will never be able to cook something so elegant, beautiful and perfect at home? But I would really like a pleasant shock
Seduce guests or show your mother-in-law who's boss in the kitchen!

Let's look at one of the complex recipes for “real” restaurant Caesar, which the chef of one of the best establishments in the country anonymously shared with us.

Ingredients for 4 servings:
lettuce (romaine) – 4 large leaves
iceberg lettuce – 4 large leaves
Lollo Rosso lettuce (purple) – 4 large leaves
chicken fillet – 200g
loaf or roll - 4 small slices
3 cloves garlic
Dijon mustard – 1\2 tsp.
lemon – 1\4
olive oil – 0.4 cups
30g butter
egg yolk – 1 pc.
salt pepper
Worcestershire sauce – 2 tsp. (sold in supermarkets)
parmesan 30g

How to cook?
Step 1. Wash the chicken fillet, cut it into 4 parts and dry it with a towel. Then, 1 tbsp. mix olive oil with 1/4 tsp. pepper and a pinch of salt and brush the resulting mixture onto the chicken. Heat a frying pan (preferably a grill) and fry the fillet until golden brown on each side.

Step 2. This time we will not bake the crackers, but fry them in a frying pan. Heat the frying pan over medium heat, throw in a cube of butter and a finely chopped clove of garlic, and immediately follow with the thinly sliced ​​loaf cubes. Every 1-2 minutes you need to stir our croutons (or even more likely croutons, because we cook at restaurant level!) As soon as the croutons are browned, you need to remove them from the pan and let them cool a little.

Step 3. Now let’s move on to the “delicious” part - the sauce. Squeeze lemon juice into a mixing container, add pepper, grated garlic, salt, mustard, Worcestershire sauce* and beat it all with a mixer or blender. Then add the yolk, carefully pour in the olive oil in a thin stream and whisk the mixture until thick. Don't be alarmed if the sauce differs from your usual mayonnaise in color or consistency.

This is what real, healthy mayonnaise should be like.

* Worcestershire sauce can sometimes be quite difficult to obtain, even though it has become much more accessible. If you couldn't find it, you can replace it with a tablespoon of grated anchovies and a tablespoon of high-quality, sweetish soy sauce. If you can’t get anchovies, experienced housewives advise replacing them with spicy-salted sprat. Of course, it will be a completely different taste, but as close as possible. Half a fish is more than enough for this sauce.

Step 4. Now wash the lettuce leaves, roughly tear them with your hands and mix them in a deep bowl. Place a light green “pillow” on plates, top with a large piece of chicken for each serving and carefully arrange the croutons. All that remains is to pour the sauce over your creation and garnish with the thinnest slices of Parmesan.

Bon appetit!

As you can see, the process of preparing this mysterious salad can be either terribly simple or very complex and expensive. And it always turns out delicious!

If you have favorite recipes for this salad or secrets of its preparation, be sure to share them in the comments, we are very interested!

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This was in the late 90s of the last century. While in Mexico, we decided to try the Caesar salad, the most famous even at that time. Of course, if you try Peking duck, then it is best to try it in Beijing, at the Peking Duck restaurant. Also Caesar salad, we went to try it at the Caesar restaurant, where, according to legend, the triumph of this salad began and was prepared in those days by the creator of this salad - Caesar Cardini, the owner of this restaurant.

How to prepare Caesar salad - step-by-step cooking recipes

Menu:

In our time, unfortunately, Caesar no longer existed, but when we ordered Caesar salad, to our surprise and joy, a cart arrived at the table with all the ingredients for the salad laid out on it, and the restaurant chef was driving this cart.

  1. Classic Caesar salad recipe - from the chef of the Caesar restaurant in Mexico

4-6 servings

Ingredients:

  • Romaine lettuce - 2 large heads
  • Garlic - 2 large cloves
  • Salt - 1/4 tsp.
  • Olive oil - 3/4 cup is best
  • White bread crackers - 2 cups
  • Lemon - 1 pc.
  • Eggs - 2 pcs.
  • Parmesan cheese, freshly grated - 1/4 cup
  • Pepper in a hand mill
  • Worcestershire sauce - 6-8 drops.

Caesar salad preparation

  1. Lettuce – You need 6-8 clean, undamaged lettuce leaves per person. Wash them, wrap them carefully in a towel and put them in the refrigerator for a while.
  2. Breadcrumbs - Grind the garlic in a small mortar or bowl. Add salt and puree until smooth. Pour in 3 tbsp little by little. oil, stir and strain the oil into a frying pan, heat it slightly and put the crackers in it. Stir for one minute. Place in a small salad bowl.
  3. Just before serving, squeeze the juice from the lemon into a glass.
  4. Place the eggs in boiling water for exactly 1 minute, remove and immediately cool with cold water. The top layer of white will stick somewhat, but the egg will be runny.
  5. Grate the cheese on a fine grater - 1/4 cup.

Lemon juice, eggs, cheese - place in separate containers.

  1. Place all prepared ingredients including olive oil, breadcrumbs, pepper mill, salt, Worcestershire sauce on a tray.
  2. Chill large dinner plates and place lettuce leaves in the largest salad bowl you have.

And then the boss’s magic began with detailed explanations

All his movements were slow and smooth.

  • The chef placed lettuce leaves in a very large wooden salad bowl.
  • Poured some olive oil
  • Turn the leaves in the salad bowl twice using a large spoon and fork.
  • Add salt and turn the pepper mill eight times
  • I poured about 2 more tablespoons. olive oil
  • Turned the leaves over again.
  • Sprinkled with lemon juice.
  • Added 6 drops of Worcestershire sauce
  • Broke eggs over salad
  • Turned the leaves twice again
  • Grate about 1/4 cup over the salad. parmesan cheese
  • Turned the leaves over again
  • I poured out the crackers
  • And mixed the salad twice again
  • Arrange the leaves in a circle on chilled plates, stems facing out.

Once again he emphasized that there was no need to rush. Movements should be smooth and slow so as not to damage the leaves. We stir the salad by grabbing the leaves from below with two utensils and, as it were, tossing them a little upward. You can eat the salad with your hands, but you may need a fork and knife to scoop up the breadcrumbs.

Of course, I think that the chef did all this for restaurant pathos, but this is exactly the order in which the salad is assembled. If you turn the leaves not twice, but three times, I think nothing bad will happen.

Bon appetit!

  1. Homemade Caesar salad with chicken and mushrooms

Ingredients:

  • Iceberg lettuce - half a large head
  • Chicken breast - 1 pc.
  • Champignons - 200 g.
For the sauce:
  • Mayonnaise - 4-5 tbsp.
  • Garlic - 1 medium clove
  • Anchovies - 2-3 pcs.
For refueling:
  • Grated cheese - 1/4 cup
  • Crackers - 1 cup
For decoration:
  • Eggs - 4 pcs.

Caesar salad preparation

1. Cut the mushrooms into small cubes.

2. Cut the chicken breasts lengthwise to make them thinner.

3. Salt and pepper the breast.

4. Heat a little vegetable oil in a frying pan and add the chicken breast to fry. There is no need to fry the breast too much, otherwise it will become dry and tasteless. Fry until lightly golden brown on each side. Test for readiness; if the knife goes in softly and the juice is light, then everything is fine. Or cut a piece.

5. Turn the breast over and fry on the other side, just like the first.

6. Place the second frying pan on the stove, pour a little oil and add mushrooms to fry until done.

Caesar salad preparing sauce

7. Meanwhile, make the sauce. Place anchovies in a blender glass, chop finely and add garlic there. At low speed, chop the garlic and anchovy. Add mayonnaise and grind this whole mass.

Do not beat with a blender for a long time, otherwise you will begin to separate the mayonnaise into oil and other ingredients. We need our whole mayonnaise. We obtain a homogeneous mass of sauce.

8. We cut the salad like we cut cabbage, and then collect the chopped feathers in a pile and cut them in half so that they are not very long.

9. Our mushrooms are ready, set aside.

10. Cut the chicken breast into strips, approximately the same length as the lettuce leaves.

It's time to collect the salad

11. Place the chopped salad on a cold plate, place pieces of chicken breast on top, add mushrooms to them and cover everything with lettuce leaves.

12. Put crackers into the salad.

13. Add our sauce to the center, expect 4 servings.

14. Decorate with eggs and serve.

Note: the photo shows a larger number of ingredients, as they cooked there for a large number of people. I specifically gave you the most common quantity for 4 servings. It's much more convenient and clearer.

Bon appetit!

  1. Classic Caesar salad recipe

Ingredients:

  • 1 small head of romaine lettuce
  • Baguette (bread) - half
  • Parmesan cheese - 20 g.
  • olive oil
  • Garlic - 1 clove
For the sauce:
  • Olive oil - 100 ml.
  • Egg - 1 pc.
  • Garlic - 2 cloves
  • Lemon juice - 2 tbsp.
  • Anchovy fillet - 2 pcs.
  • Mustard - 1 tsp.
  • Worcestershire sauce - 1/2 tsp.

Preparation:

1. Cut the baguette into medium pieces. Place the pan on medium heat. pour a couple of tablespoons of olive oil, put a crushed clove of garlic in the oil, heat it up. A pleasant garlic aroma floated up, remove the garlic and pour in the sliced ​​bread. Fry until golden brown.

When the crackers begin to brown, add a little salt to give them a better taste. When they are well browned, remove from heat and set aside to cool. Stir all the time and watch the crackers. They can burn out very quickly.

2. Place the egg in a small container and pour boiling water over it. Hold for exactly 1 minute, pour out the boiling water, and pour cold water into the egg to stop the cooking process.

3. Take the egg out of the water and break it into a blender cup, add 2 peeled cloves of garlic, 2 tbsp. lemon juice, 100 ml. olive oil, try to use the highest quality oil, 1 tsp. mustard, regular, plain mustard, without grains or other additives, 1/2 tsp. Worcestershire sauce and 2 anchovy fillets.

We don't add salt, we have salted anchovies. After whipping, you can try and add salt, beat a little again. Beat until smooth.

4. Tear the lettuce leaves into a plate with your hands, pour out some of the sauce and mix.

5. Lay out as many crackers as we like, sprinkle with grated cheese and mix again.

6. Pour the remaining sauce, you can pour less, to taste, decorate the top with breadcrumbs and cut into thin slices, you can use a potato peeler and cheese.

All. Our salad is ready.

Bon appetit!

  1. Caesar salad recipe with photos step by step

Ingredients:

  • Romaine lettuce - 1
  • Bun - 5-6 pieces
  • Olive oil
  • A piece of Parmesan cheese, which we will grate extra
  • Cherry tomatoes

Preparation:

1. We disassemble the romaine lettuce into leaves; of course, you can replace it with iceberg lettuce, but it’s not the same.

2. Wash the leaves, let them drain through a sieve, dry them thoroughly with napkins and put them in the refrigerator. The salad is assembled before serving. By this point, our leaves should be clean, dry and cool.

3. Slice the bread, maybe from yesterday’s bun. It will even be better if the bread is a little dry. If the crust is hard, it must be cut off; if it is soft, then it is not necessary. Piece sizes to suit your taste.

4. Crackers can be prepared in two ways: in the oven and in a frying pan. We chose the first method, as it turns out to be less caloric.

Line a baking sheet with parchment paper and place the sliced ​​bread on the parchment. Sprinkle with olive oil and place in an oven preheated to 200°-210° for about 5-7 minutes, until the crackers are golden brown.

5. Crackers are ready. Set aside and let cool.

Prepare Caesar salad sauce.

We will need the following main ingredients:

  • Eggs - 2 small or 1 large
  • lemon - 1 pc.
  • Freshly grated hard Parmesan cheese - 20-30 g (about 2 tbsp)
  • Olive oil - 160 ml.

Additional:

  • Not spicy mustard - 1 tbsp.
  • Fish sauce - 1/2 tsp.
  • Red wine vinegar or other - 1 tbsp.
  • Worcestershire sauce - 1 tbsp.
  • Lemon juice - 1 tbsp.
  • Sugar - 1 tsp.
  • Salt and pepper to taste.
  • Hot Tabasco pepper - a few drops
  • Mixture of oregano and basil herbs - 1/2 tsp.

Additionally, you can add half a head of mild onion or scald the onion with boiling water and 1-2 cloves of garlic. Invest according to your taste. If you don't want the sharp taste of garlic, roast it a little.

If you have them from the refrigerator, place the eggs in warm water, but it is best to remove them from the refrigerator in advance, at least half an hour before cooking. They should be at room temperature.

1. After they have warmed up, lower them into boiling water for exactly 1 minute.

2. After a minute, take it out and immediately put it in cold water to stop the cooking process.

Beat the ingredients with a blender

3. Finely chop the onion and garlic and put it in a blender,

chop.

4. Add a tablespoon of mild mustard to the blender. If yours is spicy, add half a tablespoon, or even a teaspoon. Once mixed, you can taste it and add more if necessary.

5. Add half a teaspoon of fish sauce or 1 anchovy there. If you don't have this, skip this step, no problem.

6. A tablespoon of red wine vinegar.

7. A tablespoon of Worcestershire sauce. If you don't have it, buy it, you won't regret it. This sauce is good in almost any, especially vegetable salads. Always useful.

8. A tablespoon of lemon juice, a pinch of salt, a teaspoon of sugar. Add a few drops of hot pepper - Tabasco or chili, to taste.

9. A pinch of a mixture of oregano and basil herbs and a little ground black pepper. It's best straight from the mill so it's freshly ground. We break everything down to a homogeneous mass.

We continue to prepare the sauce.

10. Break the eggs into a blender with our mixture. Look at the yolk, it’s raw; around the yolk the white has set a little, and the white of the shell is quite dense. Scoop out the whites and also add them to the blender cup. Beat everything again into a homogeneous mass.

11. Place an immersion blender at the bottom of the bowl and pour olive oil into the bowl. We don’t lift the blender; it stands at the bottom of the bowl, and in short bursts we begin to blend the mixture. After some time, when the mixture begins to form, we carefully begin to lift and lower the blender. When there is no visible oil left in the bowl, you can use the blender freely. Just whisk the sauce.

12. Beat for about 3-5 minutes and the sauce is ready. In terms of thickness, it is approximately like light mayonnaise. At this point you can taste the sauce and add what you are missing, salt, sugar, mustard, etc.

13. Pour the sauce over the grated hard Parmesan cheese. Stir thoroughly and now our sauce is finally ready. There was quite a lot of sauce, enough for several servings. If you don’t use it all up, you can store it in the refrigerator, but no more than 3 days.

Assembling the salad

14. Assemble the salad, as we have already said, just before serving. We tear the salad with our hands into medium leaves.

16. Add crackers. Mix.

17. Grate the cheese. Mix again.

18. Place on a serving plate. Top with a little more sauce, some croutons and a little grated Parmesan.

Decorate with cherry tomatoes and sprinkle with a little cheese. Serve immediately.

Bon appetit!

    1. Video - Caesar salad with chicken

6. Caesar salad with shrimp classic simple recipe

Ingredients:

  • Iceberg lettuce (if you can't find romaine) - 1 head
  • Shrimp - 1 kg.
  • Garlic - 2 cloves
  • Olive oil - 4 tbsp.
  • Lemon juice - 2 tbsp.
  • Hard cheese - 200 g.
  • Quail eggs - 15 pcs.
  • Cherry tomatoes - 15 pcs.
  • Loaf - 1 pc.
  • Pepper
  • Caesar sauce -

Preparation:

1. We start by cleaning the shrimp. When you remove the shell, pay attention to the black vein running along the ridge, remove that too.

2. Place the shrimp in a deep salad bowl and use a garlic press to squeeze a clove of garlic into the shrimp. Pepper with a mixture of five peppers from the mill or whatever pepper you have.

3. Squeeze 2 tbsp juice from lemon into shrimp.

4. Add olive oil.

5. Mix everything and set aside for the shrimp to marinate.

6. Prepare crackers. Cut the loaf into small cubes.

7. Pour a little, literally a couple of tablespoons of olive oil into the frying pan.

8. Squeeze a clove of garlic into the oil.

9. Fry the garlic a little.

10. Add sliced ​​bread.

11. Fry until golden brown.

Frying shrimp

12. Place the shrimp in a frying pan, stirring constantly until they turn pink. Fry for just a few minutes.

13. Place the finished shrimp on a plate to cool.

14. Cut the salad. That's it, all the ingredients are ready, all that remains is to prepare the sauce and assemble the salad.

For the sauce we need:

  • Egg - 1 pc.
  • Garlic - 1 clove
  • Lemon juice - 1 tsp.
  • Mustard - 2 tsp.
  • Parmesan cheese - 2 tsp.
  • Olive or, in extreme cases, sunflower oil - 150 ml.
  • Anchovy - 3 pcs.
  • Pinch of salt, black pepper

Preparation:

1. Crush the garlic with the flat side of the knife and chop. Place the garlic in a blender cup.

2. Cut the anchovies crosswise into 3-4 pieces and add them to the garlic.

3. Break the egg and lemon juice into it.

4. Add 2 tsp. mustard. A pinch of salt.

5. Parmesan cheese and lower the blender.

6. Place the blender on the bottom and pour in the oil.

7. Beat the mixture for several minutes. First, without lifting the blender, and after the white mass appears, we begin to gradually raise and lower, and then beat freely until it becomes thick.

8. Our sauce is ready.

9. We begin to collect the salad. Place lettuce leaves on a serving plate and place several shrimp on them.

11. Use a vegetable cutter to cut plastic cheese. Garnish with halved eggs and chopped cherry tomatoes.

Sprinkle crackers on top. Very beautiful and tasty.

Bon appetit!

      1. Video - Caesar salad with shrimp

  1. Caesar salad with chicken and tomatoes

You and I will make this salad for just 1 serving, as a sample. So you can add or subtract something somewhere.

Ingredients:

  • Romaine lettuce (I used iceberg) - 200 g.
  • Chicken fillet or breast
  • Cherry tomatoes
  • Parmesan cheese

For crackers:

  • White bread or loaf
  • Garlic
  • Olive oil

For the sauce:

  • Egg - 1 pc.
  • Juice of half a small lemon
  • Grated Parmesan cheese
  • Olive oil - 50 ml.
  • Mustard is not very bitter - 1 tbsp.
  • Salt pepper

Preparation:

1. Take two pieces of loaf and cut off the crust.

2. Cut the loaf into cubes.

3. Place in a dry frying pan, place on the stove and turn on the lowest temperature, just so that the pieces of bread dry out a little.

4. Place another frying pan on the fire, pour a little oil and heat it up. Cut the chicken into fairly large pieces and place in hot oil.

5. Turn over, salt and pepper.

Boil an egg

6. Place a saucepan with a small amount of water on the fire. The water has boiled, put the egg in there for exactly 1 minute. The stove can be turned off. After a minute, take out the egg and immediately lower it into cold water to stop the cooking process.

7. Squeeze the juice from the lemon into a separate cup. You can cut it in half and squeeze it with your hands.

8. Grate the cheese, literally 2 spoons.

9. Break the egg into a blender cup. The yolk turned out runny, but the white set a little, which is what we wanted.

10. Start whisking, after a minute add a little salt and pepper, and pour lemon juice through a strainer. To prevent lemon seeds from getting into the sauce. We continue to beat.

11. Add grated cheese and mustard. Whisk everything again.

12. Continuing to beat, add olive oil in a thin stream. The sauce should have the consistency of liquid sour cream.

13. Meanwhile, the pieces of bread have already dried, we will fry them. Place a clove of crushed garlic in a hot frying pan with oil. As soon as the garlic has browned a little, remove it from the pan and add our croutons there.

14. The crackers will instantly absorb the garlic oil and fry. Watch and stir all the time so that they don’t burn.

15. Place the crackers on a paper towel to absorb excess oil. Unfortunately, we didn’t pay close attention and our crackers got a little burnt. Well, it’s okay, we’ll choose better.

16. We begin to prepare and assemble the salad. Tear the iceberg lettuce into fairly large pieces with your hands.

17. Our chicken has also already cooled down, cut it into small cubes and put it on the salad.

18. Rub the cheese with thin plastics. Some graters have this special side. If you don't have it, shred the cheese with a vegetable peeler.

19. Add cheese to the salad. Some people prefer grated, others cut into slices. At your discretion.

20. Lay out the selected crackers.

22. Cut cherry tomatoes in half and place on top of the salad.

Salad ready. Try it immediately.

Bon appetit!

  1. A simple classic recipe for Caesar salad with chicken

Ingredients:

  • Chicken fillet - 200 g.
  • Salad - 150-200 g.
  • Tomato - 1 pc.
  • Lemon - 1 pc.
  • Garlic - 2 cloves
  • Salt pepper
  • Hard-boiled eggs - 2 pcs.
  • Bread - 200-300 g. Rusks are never superfluous.
  • Mayonnaise
  • Mustard
  • Vegetable oil

Preparation:

1. First, prepare the garlic butter. Grate one clove on a fine grater into a deep, small cup.

2. Add 2 tsp to the garlic. vegetable oil. Mix everything, set aside, let the oil soak in the smell of garlic.

3. Cut the chicken breast lengthwise to make it thinner, add salt and pepper.

4. Heat the oil in a frying pan, add the chicken breast and fry until golden brown on both sides.

5. Cut off the crusts of the bread.

6. Cut into cubes with sides approximately 1-1.5 cm. You need to dry or fry the crackers. You can do this in any way convenient for you. Dry in the oven, fry in a frying pan or in the microwave. I like them fried in a pan in garlic butter.

7. Prepare salad sauce. Pour 1 tbsp into a larger deep cup. vegetable oil.

8. Add 1 tsp. mayonnaise, if you like, is optional.

9. Squeeze out about 1 tsp. mustard. Add finely chopped garlic and squeeze lemon juice to taste. Approximately 1-2 tbsp.

10. Salt and pepper to taste. Mix everything well and set the sauce aside to infuse.

11. Slice the chicken breast.

12. Cut one egg into large pieces.

13. Cut the second egg into 4 parts.

14. Three cheese on a fine grater.

15. Cut the tomato into slices.

16. Add a little garlic butter without garlic to the prepared crackers, about 2 tsp. Mix the crackers well with the butter.

We have prepared all the ingredients and are starting to assemble the salad.

17. Tear lettuce leaves into a deep cup with your hands.

18. Lay out the chicken breast. We also send chopped eggs here.

20. Place the salad on the dish on which we will serve it.

21. Place egg quarters and tomato slices on top of the salad.

22. Add a little salt to the salad, add croutons and grated cheese.

Our simple salad, without the use of any complex or hard-to-find ingredients, is ready. It must be served immediately.

Bon appetit!

    1. Video - Delicious salad with salmon

  1. Caesar salad with salmon and tomatoes

Simple salad. I will no longer show you all the photos step by step. You already know everything.

Ingredients:

  • Baguette – 1/2
  • Olive oil - 3 tbsp.
  • Salmon or trout fillet - 300 g.
  • Cherry tomatoes - 300 g.
  • Salad - 1 large head
  • Parmesan, grated or shaved with a vegetable peeler
For refueling:
  • Garlic - 2 cloves
  • Chicken egg yolks - 2 large
  • Dijon mustard - 1 tbsp.
  • Worcestershire sauce - 1/2 tsp.
  • Lemon juice - 2 tbsp.
  • Olive oil - 3 tbsp.
  • Salt pepper

Preparation:

1. Separate the head of lettuce into individual leaves, rinse well with cold water and dry with paper towels.

2. Cut the baguette into cubes with a side of approximately 1-1.5 cm.

3. Pour 2 tbsp onto a baking sheet. olive oil, add baguette pieces and mix with butter.

4. Place the baking sheet in the oven preheated to 200° and bake for 8-10 minutes. It is necessary to stir several times during this time so that the crackers fry evenly.

5. While the crackers are being prepared, heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Salt and pepper the salmon fillet to taste. Place in a hot frying pan and fry until done on both sides, about 3 minutes on each side.

We are preparing the dressing.

6. Crush the garlic using a garlic clove or three on a very fine grater. Place in a small, deep cup.

7. Add yolks, mustard, lemon juice and Worcestershire (Worcestershire) sauce.

8. Continuously whisking, pour in 3 tbsp in a thin stream. olive oil. You should get a mixture similar to mayonnaise.

9. Cut the tomatoes into halves or quarters, depending on the size and your desire.

10. Tear the lettuce leaves into pieces with your hands and put them in a salad bowl.

11. Cut the fish into slices and add it to the salad along with the tomatoes.

12. Pour over the sauce, sprinkle croutons and Parmesan cheese on top.

We serve at the table.

Bon appetit!

  1. Caesar salad with ham

Ingredients:

  • Chicken breast - 400 g.
  • Ham sausage, we have two varieties, chicken and beef - 300 g.
  • Hard cheese - 150-170 g.
  • Tomato - 2 medium
  • Eggs - 5-7 pcs.
  • Greenery
  • Purchased crackers - 1 pack (100-120 g)
  • Iceberg lettuce - half a head
  • Mayonnaise - 1 glass
  • Garlic - 6-8 cloves
  • Salt pepper

Preparation:

1. Cut the breast into small thin pieces. Beat until the pieces become very thin. Salt and pepper.

2. Set the frying pan to warm up.

3. While the frying pan is heating up, we take mayonnaise and squeeze 5-7 cloves of garlic into it, mix and set aside. Let it soak.

4. Generously pour vegetable oil into the frying pan, let it heat up for a couple of minutes and lay out the breast pieces.

5. Prepare a paper towel-lined plate ahead of time for the finished breast.

6. Place the breast without any breading. Be prepared for some pretty heavy splashes of oil on the stove. Take a closer look at the breast. The surface is slightly pinkish in color.

7. When the surface becomes almost completely white, see the photo, the arrows indicate the parts that have already turned white, and those in the mug are still pink, then the breast should be turned over to the other side and, after frying a little more, removed from the pan and placed on a pre-prepared plate with a paper towel, so that excess oil is absorbed.

Be careful not to dry out the meat, otherwise the salad will not be very tasty.

8. Cut the chicken and ham into strips, like our croutons.

9. We also cut the cheese into strips.

10. Place the chopped meat in a deep cup, and add the chopped cheese there.

11. Peel the eggs, cut them into halves and cut into strips

and we also put them in a cup with meat and cheese.

12. Pour the crackers in there.

13. Cut the tomatoes into pieces, where it turns out - into strips

and put it in the salad.

14. Cut iceberg lettuce into large pieces. You can tear it with your hands, as you prefer.

and of course we also add it to the salad.

15. Take greens: parsley, dill, green onions, a little of everything and chop finely. Add to salad.

16. Mix everything carefully with your hands.

18. We didn’t think there was enough mayonnaise, so we added a little more straight from the pack.

19. Mix everything again, the salad is ready, all that remains is to put it on plates.

Well, our salad is fully decorated. Get started.

Bon appetit!

    1. Video - Caesar salad with salmon

    1. Video - Caesar with shrimp and salmon

I showed you several recipes for Caesar salad, each of them with its own twist. Cook what you like. Original Caesar, this is recipe No. 1, either with chicken, or with shrimp, or with fish and enjoy. If you have time between meals, please rate my work. There's a place down there. It's called comments. Thank you.

Bon appetit!

Caesar salad - general principles of preparation

Caesar salad, one of the most beloved dishes of all Americans and Europeans, is almost a hundred years old. The original recipe for the salad remained in history, but the best chefs still managed to recreate this culinary masterpiece as accurately as possible. The beauty of the salad lies in the specially prepared sauce, which was invented by the creator of the dish, Caesar Cardini. He believed that eggs achieve the desired taste and consistency only when boiled in boiling water (but without the boiling process itself) for one minute, and then kept for another 13-15 minutes at room temperature. The principle of preparing a traditional Caesar is very simple: add eggs prepared as described above, lemon juice, cold-pressed olive oil, a little Worcestershire sauce, grated Parmesan cheese, white bread croutons and your favorite herbs and spices to a bowl of lettuce. All ingredients are actively mixed, then placed on plates and served. It is believed that this is how Caesar Cardini prepared the most popular dish in our times. The dressing is obtained by mixing all the ingredients in a salad bowl. However, in most modern Caesar salad recipes, the sauce is prepared separately and only then poured over all other products.

Caesar salad - preparing food and utensils

The classic salad recipe does not involve the use of any other products except Romaine lettuce, cheese, croutons and sauce. However, you can find many different ways to prepare Caesar salad with the addition of chicken, shrimp, tomatoes, cabbage, salmon or salmon. However, the more different products are added, the further Caesar moves away from the classics.

In order to prepare Caesar salad, you will definitely need a frying pan (or saucepan - depending on the recipe), a bowl or wide dish on which all the ingredients will be laid out, a small bowl for preparing the sauce, a garlic press, a cheese grater, a knife and a cutting board. You will also need a baking sheet on which to dry the crackers.

If chicken or shrimp is used in the Caesar salad, they must first be boiled or fried. Place the lettuce leaves in a bowl of cold water and leave for 1 hour - this will keep the leaves fresh and become crispier. The egg for the sauce can be simply immersed in boiling water (cook for about two minutes), or boiled in boiling water (without the boiling process, i.e. in a pan removed from the heat). In the latter case, the egg is kept for another 15 minutes without water. Rusks are usually prepared in a frying pan or in the oven.

Recipe 1: Caesar Salad

Even a novice cook can handle this salad. The dish turns out very light and tasty. Goes well with a main meat dish.

Required ingredients:

  • Romaine lettuce - half a head;
  • 2 tomatoes;
  • Black pepper;
  • White crackers - half a glass;
  • Olive oil 20-30 ml;
  • Hard cheese;
  • Balsamic vinegar – 14 ml;

Cooking method:

Wash the lettuce leaves, tear them with your hands and place in a salad bowl. Wash the tomatoes, cut into small pieces, add to the salad. Grate the cheese and pour into a salad bowl. Put the crackers. Mix all ingredients, pepper and season with a mixture of oil and vinegar.

Recipe 2: Caesar Salad with Chicken

The main ingredients of Caesar salad with chicken are white chicken meat and light croutons. The specially prepared sauce gives it a special piquancy and richness. A lighter version of the dish involves using regular mayonnaise (preferably low-calorie).

Required ingredients:

  • Half a kilo of chicken fillet;
  • Green salad – 1 bunch (small);
  • Cherry tomatoes – 12-13 pcs.;
  • Mustard – 4-5 ml;
  • Hard cheese (preferably Parmesan);
  • Vegetable oil (for making crackers);
  • Garlic cloves – 3 pcs.;
  • 3 chicken eggs;
  • 2 tbsp. l. lemon juice;
  • Salt;
  • White bread;
  • Olive oil – 100 ml;
  • Black pepper.

Cooking method:

Cut white bread into small cubes. Place the bread cubes on a baking sheet and place in the oven to dry. The bread should not be too hard or soft. Peel 1 clove of garlic, cut lengthwise into 3-4 parts. Heat vegetable oil in a frying pan and add garlic. After the oil boils, remove the garlic. The result is hot garlic oil, in which you need to fry the crackers. Pour cold water into a small basin or bowl and place the lettuce leaves in it. Soak for about 1 hour - after this the leaves will remain fresh and crispy longer. Rinse the chicken fillet under cool running water, cut into small cubes and fry in vegetable oil until tender. Meat needs salt after it is cooked. Grate the cheese on a fine or medium grater. Tear the dried lettuce leaves with your hands and place on a wide plate. Wash the cherry tomatoes, cut them in half and place on the salad. Place chicken fillet on tomatoes. Hard boil the eggs, add water, then peel and separate the yolks from the whites. In a separate bowl, prepare the sauce: mash the yolks with a fork, add crushed garlic (2 cloves), lemon juice, olive oil, mustard, salt and pepper. Mix everything thoroughly. Pour the sauce over the salad and mix everything well. Place croutons on top and sprinkle with grated cheese. Caesar salad with chicken can be served.

Recipe 3: Classic Caesar Salad

The classic Caesar salad recipe involves the use of ingredients such as croutons, lettuce, cheese and a specially prepared sauce. All other ingredients (shrimp, chicken, olives or tomatoes) are additional components with which the dish can no longer be considered a classic. Caesar salad is a very light appetizer that can be served as a side dish for fish or meat.

Required ingredients:

  • A large bunch of green lettuce;
  • Parmesan cheese - 100-120 g;
  • White bread;
  • 2 chicken eggs;
  • 1 tsp. mustard;
  • 2 cloves of garlic;
  • 2 tbsp. l. lemon juice;
  • Olive oil (Extra Virgin) – 100 ml;
  • Black pepper;
  • Salt.

Cooking method:

Cut the bread into small cubes, place on a baking sheet and place in the oven to dry. Place the salad in cold water and leave to soak for 1 hour. The leaves will then remain fresh longer and become crispier. Separate the whites and yolks of hard-boiled eggs. Prepare the sauce: mash the yolks with a fork, add mustard, lemon juice, butter and crushed garlic. Mix everything properly. Place lettuce leaves, torn by hand, on a wide dish. Sprinkle breadcrumbs on top and pour sauce over it. Sprinkle the salad with finely grated cheese. Before serving, mix all ingredients together with the sauce.

Recipe 4: Caesar Salad Dressing

Currently, there are many options for preparing Caesar salad sauce. However, the composition of the original remained undisclosed. However, culinary experts have found a way to prepare a sauce that is closest to the real thing. The presented recipe for dressing is just that.

Required ingredients:

  • 1 chicken egg;
  • 1 tsp. lemon juice;
  • Olive oil (Extra Virgin) – 20 g;
  • Vegetable oil (refined) – 40 ml;
  • 4 salted anchovies;
  • Worcestershire sauce - ¾ tsp;
  • Salt, freshly ground black pepper - to taste.

Cooking method:

The egg should be at room temperature before dropping it into the boiling water. Immerse the egg in boiling, slightly salted water and remove the pan from the heat. Soak the egg in boiling water for one minute. The consistency of the egg should be similar to a soft-boiled one. The degree of boiling depends on the size of the eggs. After 1 minute, remove the egg from the boiling water and let it cool for 15 minutes at room temperature. Take a small bowl and crack an egg into it. Add lemon juice and mustard and blend everything in a blender. Gradually add olive and vegetable oil, continuously whisking with a blender. The consistency of the sauce should be similar to mayonnaise. Wash the anchovies, dry them and finely chop them with a knife. Place the anchovies into the sauce and mix thoroughly. Beat the dressing again with a blender. Add Worcestershire sauce and a little pepper and salt. If the fish is too salty, you don't need to add salt. The Caesar salad dressing is ready!

Recipe 5: Caesar Salad with Shrimp

A very tasty and satisfying salad, the special feature of which is a specially prepared sauce. Shrimp in combination with this dressing gives the dish an unusually refined taste.

Required ingredients:

  • A bunch of green lettuce;
  • 30 g Parmesan cheese;
  • Tiger (king) shrimps – 10-12 pcs.;
  • 1 tbsp. l. liquid honey;
  • 3 tsp. lemon juice;
  • Olive oil – 15 ml;
  • Vegetable oil for frying;
  • Salt;
  • A mixture of five peppers;
  • Loaf or white bread;
  • 2 cloves of garlic;
  • A quarter teaspoon of Provençal herbs;
  • 1 egg;
  • A quarter teaspoon of mustard;
  • 4 anchovies (fillet);
  • Worcestershire sauce (or balsamic vinegar) - half a teaspoon;
  • Freshly ground black pepper.

Cooking method:

Wash the thawed shrimp in cool water, remove the shell and remove the head and intestines. Place shrimp on paper towels. Place seafood in a small bowl and add pepper, salt, honey, lemon juice and olive oil. Mix the shrimp thoroughly with the prepared mixture. The shrimp should marinate for about 30-40 minutes. Place shrimp in a frying pan heated with vegetable oil and fry for two minutes on each side. Once the shrimp are no longer translucent (which means they are cooked), remove them from the heat and place them in a separate bowl.

Now you need to prepare the croutons. To do this, you need to peel and finely chop the garlic and place it in a bowl with olive oil. The mixture of oil and garlic should be infused for 2 hours. Cut the bread into small cubes. Strain the oil from the garlic and pour into a heated frying pan. Fry bread cubes in garlic oil. Place the croutons on a baking sheet, sprinkle with herbs de Provence and place in the oven to dry.

Prepare the sauce for the Caesar salad: place an egg at room temperature in boiling water and cook for about 2 minutes. The consistency should be like soft-boiled eggs. After two minutes, remove the egg and immerse in cold water. Break the egg into a bowl, add mustard and lemon juice, beat thoroughly. While whisking continuously, gradually add olive oil. Chop the anchovy fillets and add to the sauce. Add a few drops of balsamic vinegar or Worcestershire sauce. Beat the mixture with a blender until smooth.

Now you can prepare the salad. Remove the pre-soaked lettuce leaves from the water, dry and tear them with your hands. Place the salad in a bowl, add the sauce and mix thoroughly. The dish should be served on flat plates. To do this, place lettuce leaves in sauce on each plate, sprinkle croutons and grated cheese on top, and arrange shrimp. Drizzle a little sauce over the salad.

Recipe 6: Caesar Salad with Chinese Cabbage

This Caesar salad recipe uses Chinese cabbage instead of the usual green salad. It is this that gives it a special, delicate taste. The appetizer is very easy and quick to prepare, unlike traditional Caesar recipes.

Required ingredients:

  • Chicken fillet – half a kilo;
  • Hard cheese – 300 g;
  • Head of Chinese cabbage (medium size) – 1 pc.;
  • 3-4 cloves of garlic (the more, the piquant the dish will be);
  • Low-fat mayonnaise - to taste;
  • Salt - to taste;
  • Parsley and dill;
  • Ready-made white bread croutons (“garlic”).

Cooking method:

Boil the chicken fillet in salted water, let cool and disassemble into fibers (can be finely chopped). Wash the cabbage and cut into thin ribbons. Grate the cheese on a medium or fine grater. Peel the garlic and finely chop with a knife. Place all the ingredients in a bowl, add salt and season with mayonnaise. To serve, place the appetizer on plates, sprinkle the portions with croutons and finely chopped herbs.

If the preparation of the dressing requires anchovies, they can be replaced with spicy salted sprat. You can also use balsamic vinegar instead of Worcestershire sauce. The sour taste of anchovies can be tempered with honey, but if Worcestershire sauce is used, this should not be done. The main secret of the Caesar salad lies in the special method of preparing eggs (cooking without boiling), which is described above.