Caesar salad"
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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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.
According to the more widespread version, the dish was born on Independence Day. There were a lot of guests at Caesar's establishment, the snacks flew away with indescribable speed, and the guests wanted more and more. At one point, the cook found in the kitchen only a few bunches of lettuce, crackers, eggs and Worcestershire sauce. The professional chef did not panic, but simply quickly made it from the available goods. The dish was to the taste of all the guests. From that day on, the salad, named after its creator, became firmly established in the assortment of his establishment, and then spread throughout the world.
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 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)
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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
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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 cook the right Caesar: secrets from the creator of the dish
Caesar salad has been on the menu of almost all restaurants for 95 years. But it is popular not at all because of the name of the Roman ruler, who has nothing to do with salad, but because of its own cool taste.
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The history of the famous dish begins with the name of its creator, Caesar Cardini.
Back in 1924, he worked as a chef in one of the Mexican restaurants. According to legend, on US Independence Day (the United States of America is a state in North America) , the restaurant was simply crowded with visitors. Due to the huge number of orders, the cook had to cook from everything that was available. The salad from ordinary goods turned out to be so tasty that it was christened in honor of its creator.
After some time, this recipe spread throughout the world, and in 1953 the Epicurean Society in Paris recognized it as the best recipe that appeared in America over the past 50 years.
“Caesar” gained such popularity for a reason: gourmets were amazed by the good combination of ingredients and the delicious sauce based on eggs and spices.
Nowadays, the unique recipe for the dish is constantly changing; cooks add bacon, ham or seafood to it. Some even add anchovies, which Cardini's daughter says her father never added.
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A creative approach to cooking is always interesting, but a free interpretation of a traditional dish under the guise of “A la Caesar” can differ significantly from an unusual recipe. And under the guise of a salad, the guest may simply be served ordinary cabbage with meat and mayonnaise.
Secrets of making Caesar according to Cardini standards
Almost everyone thinks that Caesar is very easy to make, but overcooked croutons or overdried fillets can ruin even such a “light” salad. Therefore, for fans of “Caesar” there is a traditional recipe, in which all the secrets and pitfalls of its production are carefully described. Let's begin!
“Caesar Cardini Sauce”
Dressing “Caesar” with mayonnaise is prohibited under any circumstances, because the taste of the dish mainly depends on its dressing.
Before making the sauce, the walls of the vessel in which it will be prepared must be rubbed with garlic. Next you need to pierce the testicles on the blunt side and put them in boiling water for half a minute to warm the whites.
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Lettuce or cabbage?
Cardini's unique Caesar recipe is prepared with the addition of romaine leaves - the crispiest lettuce in the world. Lettuce is also allowed, but cabbage in a dish is taboo!
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Crispy croutons
Almost all housewives are too lazy to make croutons, so they prefer ordinary croutons from the store. They are naturally tasty, but very hard. True croutons are made from baguette: it is cut into cubes and dried in the oven. Frying the cubes in olive oil is also acceptable. This is the only way they get a crispy crust and a soft center.
So what kind of meat?
Usually chicken fillet is added to the salad. It is beaten, cut into strips against the grain, salt and pepper are added and fried over high heat. It is very important when working with fillet not to dry it out, because it must be juicy and tasty.
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Presentation
"Caesar" must be laid out in a certain sequence. Romano leaves are placed first on the plate, in the center of which a slightly cooled fillet is placed (due to the high temperature of the meat, the leaves may wither). Cherry tomatoes and eggs complete the serving; they must be placed on the sides.
We present to your attention a traditional recipe for Caesar salad with chicken, quail eggs and cherry tomatoes.
Traditional Caesar recipe
In fact, you don’t need a lot of goods to make a dish, because at first it was prepared from what was in the kitchen of the Cardini restaurant, namely:
Base:
- Romano leaves (lettuce or iceberg lettuce) – 100 g;
- Chicken fillet – 400 g;
- Parmesan cheese – 20 g;
- Quail eggs – 5 pcs;
- Cherry tomatoes – 3 pcs;
- Baguette for croutons – 150 g.
Sauce:
- Lemon – juice of half;
- Dijon mustard – 1 tsp;
- Worcestershire sauce – 5 ml;
- Garlic - 3 cloves;
- Cherry tomatoes – 3 pcs.
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Main manufacturing processes
Making “Caesar” consists of several not very complicated steps:
- Wash and dry the lettuce so that the leaves do not release water during presentation.
- Take a baguette and cut it into small cubes.
- Prepare the fragrant oil: pour olive oil into a frying pan and throw in a couple of crushed garlic cloves. There is no need to fry the garlic, just wait for it to turn golden brown and remove it from the oil.
- Fry baguette cubes in fragrant oil.
- Beat the chicken fillet, cut into thin slices and fry until cooked. Cool before placing on salad.
- Boil quail eggs for 5 minutes, cool, peel and cut into halves. Also chop the cherry tomatoes.
- The most important process is the production of the famous dressing. To do this, you need to take chicken eggs and dip them in boiling water for almost half a minute. As Cardini bequeathed, this is necessary to warm up the protein. Next, you need to break the egg into a bowl, add other ingredients and beat until smooth (the mixture should resemble watery mayonnaise). If it seems that the sauce is missing something, you can correct it by adding salt and finely chopped garlic.
- The ultimate process is presentation. Any dish, even the most non-individual one, can be saved with the help of successful presentation. Likewise, “Caesar” does not need to be stirred and generously seasoned with sauce. It’s quite simple to lay out romaine leaves, place the fried fillet in their center, and decorate the sides with halves of quail eggs and cherry tomatoes. Finally, pour over the sauce and sprinkle with grated Parmesan.
That's all, the famous Cardini dish is ready! It would seem that no one would be surprised by a traditional recipe, but due to the countless variations in the sauce recipe and interpretations of the dish itself, a real salad appears on the tables very rarely. That is precisely why every housewife and novice cooks should pay attention to the traditional recipe, which after many years will seem quite fascinating!