Salad; Caesar

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 this consistency 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 one hundred percent 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.

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.

Sort recipes by .

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

Comments and reviews on selected recipes

Share a selection of recipes with friends

Similar recipe selections

Latest Recipes

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

Eggplant medge

French zucchini in the oven

Harissa (hot sauce)

Chicken legs in honey-soy sauce

Salad with caramelized eggplants and tomatoes

Chocolate glaze made from cocoa and sour cream

Frisky tomatoes with cilantro and garlic (marinated)

Potatoes with stew in the microwave

Carrot pancakes with kefir

Viburnum jam for the winter (seedless)

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

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 this component.

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 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

The whole truth about the majestic "Caesar"

How to create a traditional Caesar salad with chicken? What sauce should I use? Is it possible to replace Romano leaves with others? And why has this salad become so popular? Before finding answers to these questions, let's first get acquainted with the history of this tasty dish, which has its own legends about its origin. After all, there are always more than enough people who want to cling to fame.

Story No. 1

The most common and true version says that the inventor of the dish is Caesar Cardini, an Italian restaurateur from the small Mexican town of Tijuana, which is located near the border with America. There is even a clear date of birth for “Caesar” - July 4, 1924.

Story No. 2

In this version, the creator of the famous salad is Livio Santini, the chef of the already mentioned restaurant “Caesar's”. Specifically, he unexpectedly remembered his own mother’s long-forgotten recipe when guests unexpectedly appeared in the restaurant. A logical question arises: why didn’t he remember the recipe earlier?

Story No. 3

Chicago restaurateur Giacomo Giunia claimed the right to be considered the creator of Caesar. He argued that he served this salad to guests back in 1903 in New York. And Cardini simply took this recipe from him, successfully slipping it to Hollywood stars.

All the flavor is in the sauce

You can always use store-bought sauce, but the dish is unlikely to turn out unique. Learn to prepare the dressing without the help of others, and you will have a masterpiece.

Worcestershire sauce is considered an unusual sauce. Very spicy with a sweet and sour taste. It consists of vinegar, water, soy sauce, dark molasses, anchovies, corn syrup, garlic, onions, dark peppers and burgundy peppers. Caesar Cardini constantly used this particular dressing for his signature salad.

Nowadays two versions of the traditional sauce are more popular. In the first case, Worcestershire sauce or anchovies are added to the filling. In the 2nd option, the dressing is supplemented with a raw egg, which is immersed in boiled water for a minute.

The soft-boiled egg can be replaced with sour cream or yogurt. Fermented milk products make the sauce creamy and smooth.

Recipe for a unique Caesar salad dressing

It will be useful for you:

Parmesan – 100 g
Lemon juice – 50 ml
Mayonnaise – 2 tbsp. l.
Anchovy fillet – 2 pcs.
Olive oil – 0.5 tbsp.
Garlic – 3 cloves
Salt and pepper to taste.

How to cook:

Grate Parmesan on a small grater. It can be added during the making of the sauce or already in the finished dish. Optional.
Wash the anchovy fillet thoroughly with water, dry the fish using cardboard towels and cut into pieces.
Chop the garlic using a garlic mince.
In a small container, mix mayonnaise, lemon juice, grated cheese, anchovies, dark ground pepper, beat all ingredients with a blender until smooth.
With the blender running, pour the olive oil evenly into the salad dressing.
Then add salt to taste. Do not salt anything at first, because there is a risk of over-salting the dressing due to the addition of anchovies.
Leave the finished sauce to steep for fifteen minutes. Season the salad with it just before serving.

Store the finished sauce in the refrigerator in a separate container.

Unique Caesar salad recipe

Amazingly, at first the salad was trivially simple to prepare.

It will be useful for you:

1 clove of garlic
Romano lettuce leaves
Olive oil
Pamesan
Worcestershire sauce
Crackers, salt, pepper
1 testicle

How to cook:

Coat the walls of the salad bowl with grated garlic.
Place cold-seasoned lettuce leaves there.
Drizzle with chilled olive oil.
Add grated Parmesan and a spoonful of Worcestershire sauce.
Add crackers, salt, pepper.
Soak the raw egg in boiling water for 1 minute, cut it, add it to the dish and stir everything.

Traditional Caesar with chicken in Russia

Now the recipe for Caesar salad, especially in our country, is very different from the unique idea. As you already know, at first the only thing that reminded me of chicken in the salad was the presence of eggs. Russian chefs have made a whole assortment of versions of this salad. Fried, smoked or boiled breast, fried shrimp, bacon, ham and even salmon began to be added to the salad. Instead of Romano lettuce leaves, they began to use Chinese cabbage. Added tomatoes. But still, “Caesar” with chicken is considered to be a more traditional recipe.

It will be useful for you:

Boiled chicken breast – 200 g
Lettuce leaves – 400 g
Grated Parmesan cheese – 2 tbsp. l.
Crackers – 150 g
Garlic – 1 clove
Cherry tomatoes – 300 g
Chilled olive oil – 70 g
Chicken egg – 1 pc.
Lemon or lime juice – 3 tbsp. l.
Worcestershire sauce or Dijon mustard - 1 tsp.
Ground dark pepper, salt to taste

How to cook:

You need to carefully wash the lettuce leaves, dry them well with cardboard towels and put them in the refrigerator.
Cut the baguette into even cubes, place them on a baking sheet and dry in the oven at 180 degrees for 10 minutes.
Grind the grated garlic with salt, mix with the prepared crackers, and fry in a frying pan for 1-2 minutes.
Prick a large raw egg at room temperature on the blunt side and place it in boiling water for exactly 1 minute.
Coat a salad bowl with grated garlic, place lettuce leaves in it, sprinkle with oil, stir. Add salt, pepper, lemon juice, famous Worcestershire sauce or Dijon mustard, stir again.
Add the egg, stir until the mixture covers all the leaves, sprinkle with grated cheese and stir again.
Add croutons, chicken breast, cut into small pieces, stir gently.
Before serving, garnish the edges of the plate with chopped cherry tomatoes.