Caesar salad"

A collection of Caesar salad recipes with photos and step-by-step instructions. Our chefs talk and demonstrate how to prepare Caesar salad at home.

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Caesar salad recipes?

Ingredients

Beijing cabbage – 1 fork

Ready chicken breast – 0.5 pcs.

Hard cheese – from 5 tbsp.

Loaf, baguette or other snow-white bread

Garlic – 1-2 cloves

Olive oil – 1 tbsp.

Dressing for Caesar - up to 5 tbsp.

Ingredients

Lettuce (romaine, iceberg) - 6 handfuls;

King shrimps – 9-12 pieces;

or the rest - from 300 g;

Tomatoes – 2 pieces;

or cherry from 6-9 pieces;

Parmesan cheese – 3 tbsp. spoons with top;

Baguette, ciabatta or loaf – 150-200 g;

Garlic – 1 clove;

Caesar salad dressing – 3-6 tbsp. spoon;

Vegetable oil for frying – 1 tbsp. spoon.

Ingredients

Chicken breasts – 1 pc.

Lettuce - 2 forks

Parmesan – 5 tbsp. spoon with top

Snow-white bread for croutons

For refueling:

homemade mayonnaise – 0.3-0.5 cups

garlic – 2 cloves

Worcestershire sauce - 2 tsp.

olive oil – 0.5 cups

lemon juice – 2 tbsp. l.

dark or aromatic ground pepper

Ingredients

Olive oil – 80-100 ml

Garlic – 1-2 cloves

Medium hot mustard – 1 tsp.

Lemon juice – 1-2 tbsp.

Anchovy - optional 2 fillets

Parmesan – optional 1-2 tsp.

Worcestershire sauce – 1-2 tsp.

Ingredients

Celery stalk – 2-3 pcs.

Chicken eggs – 2 pcs.

Tomato – 1 pc. (big)

Boiled chicken fillet – 1-2 pcs.

Hard cheese – 50 g

White bread croutons – 1 handful

Salt and pepper - to taste

Olive or sunflower oil - to taste

Ingredients

Romaine lettuce, iceberg lettuce, etc. – 200 gr;

Parmesan – 2-3 tbsp. spoons;

Baguette or ciabatta – 200 g;

Garlic – 1 clove;

Olive oil - about 1 tbsp. spoons;

Caesar salad dressing – 4-8 tbsp. spoons

Ingredients

Bacon – 200 gr;

Chicken eggs – 6 pieces

Snow-white bread – 6 omtei;

Romaine or iceberg lettuce - 1 fork;

Parmesan cheese or other hard cheese – 50 g;

Tomatoes or cherry tomatoes - optional;

Garlic – 2 cloves;

Olive oil – 1.5-2 tbsp. spoons.

Mayonnaise – 6 tbsp. spoon;

Lemon juice – 2-3 tbsp. spoons;

Worcestershire sauce – 1 tbsp. spoon.

Ingredients

Boiled egg – 2 pcs;

Lemon juice – 2 tbsp;

Vegetable oil – 1 tbsp;

Garlic – 1 clove;

Parmesan cheese – 20 gr;

Dark pepper - to taste.

Ingredients

Salmon or trout fresh – 250 g

Pomirods – 2-4 pcs.

Chicken eggs – 3 pcs.

or quail - 9 pcs.

Snow-white bread – 3-4 slices

Romaine or iceberg lettuce – 0.5 forks

Parmesan – 3 tbsp. l.

Garlic - to taste

Olive oil – 1-2 tbsp.

Caesar sauce – 3-6 tbsp. l.

Ingredients

Snow-white cracker – 5 g

Olive oil – 1 tsp.

Salt, pepper, vinegar - to taste

Ingredients

Iceberg salad – 100 gr;

Smoked chicken – 50 g;

Parmesan cheese – 15 gr;

Snow-white baguette – 2 slices;

Caesar salad sauce with yogurt.

For decoration:

Ingredients

Chinese cabbage – 1 leaf

Smoked chicken – 100 g

Marinated mushrooms – 60 g

Parsley – 2 sprigs

Green onion – 2 feathers

Crackers – 1 tbsp.

Mayonnaise – 1.5 tbsp.

Ingredients

Salad mix – 3 handfuls

Chicken breast (chilled) – 1 pc.

Chicken eggs (hard-boiled) – 5 pcs.

Snow white bread – 2 slices

Garlic – 2 cloves

Olive oil – 8 tbsp.

Bell pepper – 1 pc.

Curd cheese – 100 g

Lemon juice – 2 tsp.

Dark pepper (ground) - to taste

Ingredients

Iceberg lettuce – 0.5 pcs.

Boiled ham – 90 g

Parmesan cheese – 20 g

Snow white bread – 3 slices

Lemon juice – 1 tbsp.

Olive oil – 2 tbsp.

Worcestershire sauce – 1 tsp.

Dark pepper - to taste

Dry ground garlic - to taste

Ingredients

Worcestershire sauce – 1 tsp.

Natural yogurt (fat content 3.2%) – 125 g

Lemon juice – 1 tsp.

Olive oil – 8 tbsp.

Garlic – 2 cloves

Salad:

Lettuce (leaves) – 10 pcs.

Cherry tomatoes – 10 pcs.

Chicken fillet – 2 pcs.

Wheat bread (pieces) – 5 pcs.

Dark pepper (ground) - to taste

Vegetable oil – 2 tbsp.

Ingredients

Chicken breast (fillet) – 1/2 pcs.

Kale cabbage (leaves) – 5 pcs.

French baguette (slices) – 10 pcs.

Thyme (fresh) – 1 tsp.

Garlic oil:

Olive oil – 6 tbsp.

Garlic – 2 cloves

Thyme (fresh) – 1 tsp.

Refueling:

Garlic oil – 4 tbsp.

Lemon juice – 1/2 tsp.

Dark pepper (ground) - to taste

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Caesar salads

The traditional recipe for Caesar salad belongs to Caesar Cardini from Tijuana. It is believed that the recipe arose by chance, because it was necessary to quickly prepare something from the few goods that were in the pantry. Italian Cardini rubbed a salad bowl with garlic, put lettuce leaves, poured in olive oil, broke eggs into it, boiled them for a minute, added grated cheese, lemon juice, herbs and lightly fried croutons. To this day, cooks and just housewives come up with their own versions of this “Caesar”, adding bacon, shrimp, crab meat, sheep cheese, pine nuts, tomatoes, cucumbers, mushrooms, and raisins to the traditional recipe. In other places, “Caesar” is seasoned with sour cream, mayonnaise, cream with mustard and even soy sauce. Here are just some options.

Caesar salad with ham

Caesar salad with ham can change your lunch. In addition to the usual Caesar salad and fragrant garlic croutons, slices of ham and boiled eggs are added to the salad. For dressing, you can mix mayonnaise with mild mustard.

Caesar salad with shrimp and unusual sauce

The highlight of the recipe is that there are no ordinary anchovies in the sauce, but honey has appeared. Whole grain Dijon mustard adds a nice kick. In addition to romaine lettuce, a couple of leaves of lolo rosso and radicchio were added to the greenish salad for color.

section: Caesar salads

Caesar salad with shrimp

The main thing in a Caesar salad is green lettuce, croutons and dressing. But Caesar has long been prepared with the addition of additional ingredients. This option, for our taste, is one of the most successful - with shrimp. It turns out delicious and wonderful. .

section: Caesar salads

Caesar salad

The traditional recipe for Caesar salad belongs to Caesar Cardini from Tijuana. It is believed that the recipe arose by chance. To this day, cooks and just housewives come up with their own versions of this “Caesar”, adding bacon and shrimp to the traditional recipe.

section: Caesar salads

Caesar salad with bacon and egg

egg, bacon, white bread (slice), mayonnaise, olive oil, lemon juice, Worcestershire sauce, green lettuce, Parmesan cheese (grated)

section: Meat salads, Caesar salads

Caesar salad

white bread (without crust), romaine lettuce, parmesan cheese (grated), egg, garlic, lemon juice, 1/2 tsp. mustard, olive oil, anchovies (fillet)

section: Caesar salads

Caesar salad with chicken and lavash chips

lavash (narrow), olive oil, spices, lettuce, chicken (large fillet), parmesan cheese, cherry tomatoes, egg, mustard, lemon juice, olive oil, Worcestershire sauce, salt, dark pepper (ground)

section: Caesar salads

Caesar salad shrimp with radishes

shrimp (boiled), lettuce leaves, radishes, rye croutons, feta or mozzarella, avocado (ripe), mustard, balsamic vinegar, vegetable oil, thyme, sesame (roasted)

section: Caesar salads

Light Caesar salad

butter bread (small cubes), parmesan cheese (grated), salt, dark pepper, garlic (crushed), garlic (in thin strips), romaine lettuce, anchovy paste, olive oil, lemon juice, Dijon mustard

section: Caesar salads

French Caesar salad with bacon

garlic, olive oil (for croutons), olive oil (for salad dressing), bread (thick piece), bacon, lettuce (small forkful), lemon juice, Worcestershire sauce, sour cream, Parmesan cheese

section: Caesar salads

Caesar salad with chicken

chicken breasts, eggs, lettuce, white bread, sour cream, olive oil, garlic, anchovies, Tabasco sauce, Parmesan cheese, tarragon (greenish or dried sprigs), salt and ground pepper

section: Caesar salads

Caesar salad (Ensalada Cesar)

olive oil, grated cheese, bread, lettuce (large leaf), vinegar, salt, pepper

section: Caesar salads

Traditional Caesar salad

olive oil, garlic (crushed), ciabatta bread (1/2 cm cubes), egg, anchovies (drained and halved), green lettuce, parmesan, egg, mustard, garlic, Worcestershire sauce, lemon (juice only), olive oil

section: Caesar salads

Caesar salad with romaine lettuce

romaine lettuce, egg, anchovies (fillet in oil), garlic, parmesan cheese (grated), capers, white bread (slice), half a lemon, 4 olive oil, butter, salt, pepper

section: Caesar salads

Caesar salad (without meat)

lettuce, cheese, croutons, raw egg, clove of garlic, lemon juice, Worcestershire sauce, olive oil, ground dark pepper, salt.

section: Caesar salads

Caesar salad with steak

steak (one barrel), salt, dark pepper, olive oil, mayonnaise, mustard, lemon juice, anchovy paste, garlic, parmesan, lettuce, cucumber

section: Caesar salads

Caesar salad with cheese

garlic (crushed), vegetable oil, white bread, lutetia lettuce, lemon juice, hard cheese (grated), egg, salt, pepper

section: Caesar salads

Caesar salad with tofu

garlic, anchovy fillet, olives (pitted), whole grain mustard, soft tofu, lemon, olive oil, salt, dark pepper, romaine lettuce

section: Caesar salads

Caesar salad with mayonnaise

mayonnaise, garlic (finely chopped), red wine vinegar, Dijon mustard, lemon juice, hot pepper sauce, Worcestershire sauce, olive oil, water, romaine lettuce (torn leaves), croutons (dried), parmesan cheese (grated)

section: Caesar salads

Potato Caesar salad

potatoes (boiled, diced), romaine lettuce, garlic croutons, Parmesan cheese (grated), Roquefort cheese, olive oil, Worcestershire sauce, salt, dark pepper, garlic (dried), lemon juice, onion (chopped), egg

section: Caesar salads

Caesar salad with chicken and mushrooms

chicken (boiled and cut into strips), mushrooms (sliced, boiled), cherry tomatoes (cut in half), mayonnaise, Parmesan cheese (grated), lemon juice, garlic (finely chopped), anchovy paste, romaine lettuce (torn into pieces)

section: Caesar salads

Caesar salad in Ukrainian

Chinese cabbage, grayish mixed bread (Ukrainian), smoked bacon (meat with lard), mayonnaise, vegetable oil, lemon juice, Parmesan cheese

section: Caesar salads

Caesar salad with tomatoes

romaine lettuce, tomatoes (cut into chunks), croutons, raisins, olive oil, balsamic vinegar, dark pepper (freshly ground)

section: Caesar salads

Caesar salad with Jarlsberg cheese and garlic croutons

lettuce, egg (yolk), white wine vinegar, garlic (chopped), vegetable oil, olive oil, Jarlsberg cheese (grated), Jarlsberg cheese (sliced), milk, anchovies, salt, pepper, white bread (sliced) , garlic, olive oil

section: Caesar salads

Puff Caesar salad with shrimp and crab sticks

cucumber, egg (boiled), cheese, mayonnaise or Caesar sauce, crab sticks, parsley (greens) or dill (greens), shrimp (boiled), white crackers, salt, pepper, lettuce

section: Caesar salads

Caesar salad with anchovies

lettuce, anchovies (canned), egg, parmesan, loaf, lemon, Dijon mustard, olive oil, dark pepper (ground)

section: Caesar salads, Fish salads

How to properly prepare Caesar salad

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

A little history

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

What you need to make Caesar salad

Over almost 100 years of its existence, this dish has been modified several times. As a result, hundreds of different options arose. But the traditional composition of Caesar looks like this: romaine, croutons (they are also called croutons) and special Worcestershire sauce. This is the basis on which different options are built.

Making Caesar: culinary subtleties

Salad

Choose fresher greens. In the classic version, it should be romaine - this is what the first Cesar was prepared from. But in modern variations, it is also possible to introduce some other types: iceberg or lettuce.

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

Crackers

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

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

It is possible, and even necessary, to use slightly stale bread for crackers. This way they will turn out the crispiest and you will prepare a real Cesar salad. But be careful when baking or frying, don’t overcook! You need croutons that are crispy but soft in the middle.

The traditional composition of Caesar salad involves the introduction of real Worcestershire sauce. Additional ingredients may change, but this one should remain constant. Don't try to make Worcestershire sauce without help. It contains a lot of complex ingredients: malt vinegar, anchovies, sweet lemon balm and two different spices. Achieving the right balance of flavor at home is very difficult. Therefore, if you want to prepare Cesar correctly, do not skimp on its component given to us.

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

Perhaps, it was precisely thanks to this multi-component dressing that Caesar eventually received a well-known culinary merit - the title of the most important culinary dish in the United States (the United States of America is a state in North America) for the last half century from the Epicurean Society in Paris.

Innings

It doesn't take much to know how to prepare a savory Caesar. It is also important to be able to present it correctly. In the post-Soviet space, there is a strange awareness of the word salad, where all the ingredients are constantly put in a bowl, poured with dressing, mixed almost to a mushy state, and after that this mess is laid out on plates and served to guests. In the case of our dish, this approach is fundamentally wrong.

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

Recipes for making Caesar

Having figured out how to properly prepare Cesar, we move on to certain variants of it. For starters, it’s more widespread.

How to make Caesar salad with chicken at home

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

Beat the meat and fry. The standard for this task is to use a grill or a grill pan. Dry the crackers, place in a deep container, season with olive oil. The freshest and crispest lettuce leaves are usually torn by hand rather than cut with a knife. Parmesan is used grated or in the form of very thin slices. Therefore, use either a small grater or a paring knife. After frying, cut the chicken into slices. Vegetable oil is whipped manually or in a blender with Worcestershire sauce and freshly squeezed lemon juice to a mixture of watery mayonnaise and seasoned with spices.

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

We also recommend that you watch the video on how to cook Caesar from Glorious Friend

Caesar salad"

Recipe for Caesar salad with chicken and croutons
Caesar salad with Chinese cabbage, chicken and croutons
Traditional Caesar with chicken at home - recipe with video

Traditional Caesar salad , invented in 1924 by a Yankee of Italian origin, who gave the popular dish its name, is lettuce, croutons, Parmesan, eggs, olive oil, lemon juice, Italian herbs, Worcestershire sauce.

Recipe for Caesar salad with chicken and croutons

Caesar according to this usual recipe has the taste that a huge number of people love: a combination of chicken fillet, cherry tomatoes, grated cheese and dressing. The traditional recipe certainly includes crackers. Let's start with the traditional version of the salad, which can be easily and quickly prepared at home for the New Year.

chicken fillet - 400 g;
cherry tomatoes - 200 g;
Parmesan cheese (or other hard cheese) - 100 g;
loaf - 1 pc.;
garlic - 2 cloves;
Iceberg lettuce leaves (or Chinese cabbage);
olive oil 5 tsp;
ground black pepper - to taste;
salt - to taste.

Parmesan cheese (or other hard cheese) - 60 g;
chicken egg - 2 pcs.;
olive oil - 50 ml;
lemon juice - 2 tbsp. l.;
mustard - 1 tbsp. l.;
garlic - 2 cloves;
salt - to taste.

First, you need to properly prepare the salad sauce; it must sit and absorb the smell of garlic. This special dressing is an essential component of Caesar.

1. Pour oil into the blender bowl, add mustard and salt.

2. Boil the eggs for 1 minute, remove with a slotted spoon and add to the butter. Squeeze lemon juice there, add peeled garlic, passed through a press, and finely grated cheese. Blend with a blender until completely smooth.

3. To get crackers, you need to remove the crust from the snow-white bread, cut the crumb itself into similar small cubes. Peel the garlic and squeeze through a garlic press into a frying pan with heated olive oil. Turn off the stove and let cool.

4. Preheat the oven to 170 degrees. Place the loaf cubes in a single layer on a baking sheet and pour with garlic oil.

5. Place the loaf in the oven to dry for 20 minutes. until golden brown.

6. Fry the chicken fillet on both sides until nicely browned. Sprinkle the finished chicken pieces with Italian herbs, salt and pepper.

7. Allow the fillet to cool and cut into strips or slices 4 mm wide.

8. Wash the Iceberg lettuce and dry it on a kitchen towel. Remove the leaves from the top and discard, tear the others with your hands (do not cut with a knife to avoid bitterness).

9. Wash the cherry tomatoes and cut them into 4 parts or in half. Cut the cheese into thin slices.

10. Cover the bottom of the dish with torn lettuce leaves, place chicken and cheese on top of it.

11. Sprinkle with already cooled breadcrumbs, pour garlic sauce over everything. Place chopped tomatoes on top. You can sprinkle with grated Parmesan.

Caesar salad with Chinese cabbage, chicken and croutons

As you may have already guessed, we will slightly deviate from the traditional recipe and replace some products. This option is more ordinary than the previous one and is easy to create quickly. Making the sauce will also take less time, and the result will definitely be fun.

Chinese cabbage - 150 g;
Parmesan cheese - 50 g;
chicken fillet - 300 g;
bread - 160 g;
cherry tomatoes - 6 pcs.;
mayonnaise;
vegetable oil;
garlic - 2 cloves;
salt, pepper - to taste.

Cut the fillet into small strips, season them with selected spices, turmeric, salt and pepper. Leave to marinate in this form for 10-15 minutes;
Heat the frying pan, add oil and start frying the cooked meat. We do this for about 5 minutes, the main thing for us is not to dry out the fillet. As soon as the golden crust appears, remove everything from the heat;
cut the bread into a triangle. Preheat the oven to 190 degrees and dry the crackers there for 7-10 minutes;
We cut Chinese cabbage into random pieces. We don’t use thickenings (trunks), so we cut them off;
cut cherry tomatoes in half;
for the sauce we need to mix mayonnaise (110-150 g) with grated parmesan (25 g) and garlic. To the consistency given to us, add part of the cabbage, part of the chicken and tomato, mix everything;
transfer the prepared base to a dish, sprinkle it with the remaining cabbage on top, lay out the tomatoes and make a mayonnaise mesh. Next, lay out the remaining chicken, croutons and sprinkle with grated Parmesan. An economical and simplified version of Caesar is ready.

Traditional version with chicken at home - recipe with video

For those who are haunted by the traditional option. Who wants to cook the same way as in the original, when it was first created by the South American chef of Italian origin Cardini, who named his very successful and beloved creation by his own name. Be prepared for the fact that this option is so different from those served in cafes and restaurants that you will be very surprised. Below the video we have added a list of ingredients and a step-by-step description of production.

sliced toast bread - several slices;
olive oil;
parmesan cheese;
anchovy fillet - 2 pcs.;
lemon juice - 5 ml;
Romaine lettuce (Romaine) - 1 fork;
egg yolks - 2 pcs.;
Worcestershire (Wochester) sauce - 5 ml;
dry onion and garlic powder - a pinch;
garlic - 1 clove.

Trim the stalk of the lettuce and wash the leaves. Dry them;
cut off the crust from the bread. Cut the pulp into squares;
Line a baking sheet with parchment paper and place the sliced bread on it;
salt the bread and sprinkle with dry onion and garlic powder;
drizzle olive oil over sliced bread;
place the future croutons in the oven at 150 degrees until browned;
for the sauce: separate the yolks from the whites and beat them with a whisk, add a pinch of salt, add a pinch of sugar;
When the yolks have increased in volume, we begin to add olive oil to them (approximately 40 ml). The more oil, the thicker the sauce;
grate a little parmesan on a small grater and add to the sauce;
finely chop or crush a clove of garlic or even less;
add garlic and anchovies to the future sauce;
pour in Worcestershire sauce;
add lemon juice and blend the sauce with an immersion blender into a homogeneous yellow mass. The sauce is ready;
Tear the romaine leaves coarsely into a deep bowl;
Remove the golden brown croutons from the oven and let them cool;
mix torn romaine leaves with a small amount of sauce so that they are completely coated with it;
place croutons on top of leaves coated with sauce;
take a potato peeler and cut up some shavings of parmesan cheese and garnish the dish.