Many cookbooks have Caesar recipes, and often, this is by no means a salad. Although the classic name belongs to the salad - part of French cooking. The very first "Caesar" was cooked with romaine lettuce, without crackers and chicken. But do not think that this is the most ideal choice of ingredients. Now, almost any salad leaves can be added to Caesar salad, as well as croutons, cherry tomatoes, boiled eggs and pieces of fried chicken. These are ingredients that can be changed and replaced. But there are such products, without which there can be no classic “Caesar” salad - this is Parmesan cheese and the main thing that is in the salad - sauce. The sour-spicy flavor of the sauce plays a major role in this dish, so it has the name of the salad.
Caesar salad classic (step-by-step recipe) - general principles of cooking
A classic Caesar salad is ideally made from romaine lettuce leaves that have crispy, nutty-tasting leaves. But they can be replaced without problems with lettuce or iceberg.
Croutons are made from fresh white wheat bread. The crust is necessarily cut off, and the rest is crushed into cubes and fried in a well-heated oil to a light blush. Before adding croutons to the salad bowl, place them on top of the napkin so that it absorbs all excess oil.
As meat for a salad, it is better to bat the fillet of chicken breast. It should be thoroughly washed and fry in a pan, or boil.
Classic salad dressed with olive oil, lemon juice, egg and Worcester sauce. You can also add salt, mustard powder and ground black pepper if you wish.
An indispensable ingredient of the sauce is an almost raw egg. It must be fresh and aged for half an hour at room temperature. It should be prepared simply by immersing it in boiled water for at least a minute. The consistency of the egg should be liquid. For a layered salad, hands are first laid out with lettuce leaves torn off by hands, then watered with all part of the sauce, and then croutons are laid on top and then watered with sauce. Sprinkle the top with grated Parmesan cheese. You can decorate the salad with cherry tomatoes and quail egg halves.
Caesar Salad Classic: A Step-by-Step Recipe
Ingredients:
• 300 g of lettuce leaves;
• 50 g Parmesan;
• 100 grams of wheat bread;
• 2 cloves of garlic;
• 15 g dry herbs;
• salt to taste.
For the sauce:
• 40 ml of lemon juice;
• 5 ml of Worcestershire sauce;
• one chicken egg;
• 60 ml of olive oil;
• pinch of black pepper;
• 15 g of mustard powder.
Cooking Method:
1. Step-by-step recipe for a classic Caesar salad begins with cooking the sauce. Rinse the egg in water.
2. Pour water into a small saucepan so that an egg goes into it. Add salt on the tip of the spoon.
3. Bring the water to a light boil.
4. Remove from heat.
5. Immerse a chicken egg in hot water.
6. We are waiting for 50-60 seconds. During this time, the egg is slightly cooked.
7. Take an egg with a tablespoon.
8. Let it cool for 5-7 minutes.
9. Clean the egg from the shell.
10. Place an egg in the blender bowl; it will be watery in consistency.
11. Add ground mustard.
12. Beat with a blender at low speed of the whisk rotation until homogeneous for several seconds.
13. Add olive oil (50 ml) in several portions. You can see the more butter, the thicker the sauce becomes.
14. Continue to beat.
15. Enter the sauce just squeezed lemon juice and Worcestershire sauce, as well as salt and pepper.
16. Beat a few more seconds.
17. Putting the sauce aside aside, but do not put it in the fridge
18. Lettuce leaves rinsed in cold water.
19. Put them on a clean and dry kitchen towel for a few minutes.
20. Then we tear the leaves into small copies.
21. Fold them in a bowl for mixing salad.
22. Cut off the wheat bread from the side crusts and cut into cubes on the cutting board. 23. Put the bread cubes in a dry frying pan.
24. Sprinkle them with the remaining olive oil.
25. Fry on high heat until light crisp crust, occasionally stirring cubes.
26. Garlic cloves are cleaned and washed in running water.
27. Chop garlic with a special press or press.
28. Grind Parmesan cheese on a fine grater.
29. In a salad bowl, mix wheat croutons, garlic and parmesan with lettuce leaves.
30. Sprinkle with lettuce selected dry herbs. This may be tarragon, rosemary or tarragon. It is appropriate to use a mixture of these herbs.
31. Fill with salt.
32. Stir.
33. Pour the sauce prepared earlier for the step-by-step recipe.
34. Serving classic “Caesar” salad in one big bowl or in separate portion salad bowls.
Caesar salad classic with chicken: a step-by-step recipe
Ingredients:
• half a kilo of chicken breast fillet;
• 200 g of lettuce leaves (preferably Romen varieties);
• two chicken eggs (or four quail);
• 120 grams of wheat bread;
• 10 ml of vegetable oil;
• salt to taste;
• to taste black ground pepper.
For the sauce:
• one clove of garlic;
• 60 ml of vegetable oil (can be olive);
• one chicken egg;
• 6 ml of Worcestershire sauce;
• a third of one lemon (lime can be);
• 50 g Parmesan cheese.
Cooking Method:
1. Rinse the chicken breast fillet in cold water.
2. Drain the fillets with a paper towel.
3. We put on a chopping board and remove all excess films.
4. Sprinkle fillets with vegetable oil.
5. Sprinkle with a small amount of salt and ground pepper.
6. Rub the fillet on all sides with oil and spices.
7. Leave for a few minutes to marinate.
8. Then heat the pan for frying.
9. Put the chicken breast fillet in it.
10. Fry on one side for 3-4 minutes until the appearance of crisp color.
11. Turn over to the other side and fry until cooked. At the same time, you can close the pan with a lid and slightly lower the heat of the burner so that the breast is thoroughly baked from the inside. 12. After 4-5 minutes, remove the pan from the stove and turn the fillet over again.
13. Close the pan with the fried chicken breast fillet with a lid and for the time being set aside.
14. In a separate small saucepan, place the chicken or quail eggs.
15. Fill them with water.
16. Put on the stove for hard boiling.
17. We release pieces of wheat bread from side crusts.
18. Cut the bread into pieces or cubes.
19. Put them on the pan, sprinkle with oil.
20. We send bread slices to a hot oven for baking for 5-6 minutes. During this time they should be flipped once.
21. When the allotted time passes, pull out the baking sheet.
22. Fried toast in a bowl for mixing salad.
23. By this time, eggs should already be cooked. We take them out of the pan and immerse them in a bowl with cold water to cool.
24. Then clean the eggs from the shell.
25. Cut eggs on a chopping board with a knife into quarters.
26. We shift the pieces of eggs in a bowl with croutons.
27. For now we sort out lettuce leaves. Only fresh, intact specimens are needed.
28. Selected leaves are placed in a cup with cool water and washed.
29. Then take out and place the leaves on a dry clean kitchen towel to dry at room temperature.
30. After that, we seethe the leaves by hand into small pieces.
31. Fold the leaves to the croutons and eggs.
32. We get the chicken breast fillet and cut into thin slices.
33. Put the slices of chicken in a bowl for salad.
34. We fill with salt and pepper ground. Now it is necessary to remember that in the step-by-step recipe of the classic Caesar salad there will be more sauce. A lot of salt is not necessary.
35. Grate the Parmesan cheese on a fine grater to make it look like thin cheese noodles.
36. Preparing the sauce for a classic Caesar salad with chicken takes enough time. Step-by-step recipe of the sauce begins with the preparation of chicken eggs. It must of course be at room temperature, otherwise it may burst and boil hard boiled. For this sauce you need an egg a little thinner than poached. 37. Pour water into the pan with a volume no more than a liter.
38. Heat the water to a boil.
39. Remove from heat.
40. Carefully, so as not to crack, immerse the egg in it.
41. Leave for 7-9 minutes.
42. Then we take out the egg. Water by this time should already be dry.
43. We clean the egg from the shell.
44. Put it in a bowl for whipping the sauce.
45. Clean and rinse with a clove of garlic.
46. Grind clove into mush in any convenient way.
47. Add garlic puree to the egg.
48. A little whisk whisk at low revolutions for a few seconds.
49. Then squeeze lemon juice into the sauce.
50. Pour in Worcestershire sauce.
51. Beat until smooth.
52. At the same time, a portion of vegetable oil is poured. Olive is best, but you can take any other oil.
53. When the consistency of the sauce is uniform, add the previously crushed cheese.
54. Stir the sauce with a spoon.
55. Water the previously cooked salad and immediately serve to the table.
Caesar salad classic (step-by-step recipe) - tricks and tips
• If lettuce leaves are slightly dried up, then they need to soak for a quarter of an hour in cool water.
• To make the croutons with garlic flavor, you should fry the garlic in the pan, and only then toast the croutons.
• If desired, you can use ready-made Caesar sauce for cooking.
• Boiled shrimps can also be added to the salad.
• If desired, Worcestershire sauce can be made by yourself at home.
