Caesar Salad - General Cooking Principles
Caesar Salat, one of the most favorite dishes of all Americans and Europeans, is almost a hundred years old. The original salad recipe has remained in history, but the best chefs still managed to recreate this culinary masterpiece as accurately as possible. All the beauty of the salad is in a specially prepared sauce, which was invented by the creator of the dish, Caesar Cardini. He believed that eggs reach the desired taste and texture only when boiled in boiling water (but without boiling itself) for one minute, and after keeping them for another 13-15 minutes at room temperature. The principle of cooking traditional Caesar is quite simple: eggs prepared as described above, lemon juice, cold-pressed olive oil, some Worcester sauce, grated Parmesan cheese, white bread croutons and favorite herbs and spices are added to the bowl with lettuce leaves. All the ingredients are actively mixed, after - laid out on plates and served to the table. It is believed that this is how Caesar Cardini, the most popular dish in our times, was made. 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 the other products.
Caesar Salad - Preparing Food and Dishes
The classic salad recipe does not involve the use of any other products besides Romain salad, cheese, crackers and sauce. Nevertheless, you can find a lot of different ways of cooking Caesar salad with chicken, shrimp, tomato, cabbage, salmon or salmon. However, the more various products are added, the further Caesar moves away from the classics.
In order to prepare a Caesar salad, you will definitely need a frying pan (or pan - depending on the recipe), a bowl or a wide dish, on which all the ingredients will be laid out, a small saucepan for making sauce, a garlic press, a grater for cheese, a knife and a cutting board. You will also need a baking sheet, which will be dried crackers. If chicken or shrimp is used in a Caesar salad, they must be boiled or fried. Lettuce leaves spread in a bowl with cold water and leave for 1 hour - so the leaves will remain fresh and become more crispy. The egg for the sauce can be simply immersed in boiling water (cook for about two minutes), or boil it in boiling water (without boiling process, that is, in a saucepan removed from the heat). In the latter case, the egg is kept for another 15 minutes without water. Crackers are usually cooked in a pan or in the oven.
Recipe 1: Caesar Salad
Even an aspiring cook will cope with this salad. The dish turns out very light and tasty. Well suited to the main meat dish.
- Salad “Romen” - half of the head;
- 2 tomatoes;
- Black pepper;
- White crackers - half a cup;
- Olive oil 20-30 ml;
- Hard cheese;
- Balsamic vinegar - 14 ml;
Wash lettuce leaves, tear them with your hands and put them in a salad bowl. Wash tomatoes, cut into small pieces, add to salad. Grate cheese and pour into a salad bowl. Put the crackers. All ingredients mix, 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 crackers. Specially prepared sauce gives special piquancy and saturation. A lighter version of the dish involves the use of ordinary mayonnaise (preferably low-calorie).
- A pound of chicken fillet;
- Green salad - 1 bunch (small);
- Cherry Tomatoes - 12-13 pcs .;
- Mustard - 4-5 ml;
- Hard cheese (preferably “Parmesan”);
- Vegetable oil (for the preparation of crackers);
- Garlic cloves - 3 pcs .;
- 3 chicken eggs;
- 2 tbsp. l lemon juice;
- White bread;
- Olive oil - 100 ml;
- Black pepper.
Cut white cubes into small cubes. Put the bread cubes on a baking sheet and put in the oven to dry. Bread should not be too hard or soft. 1 clove garlic peel, cut lengthwise into 3-4 parts. Heat the vegetable oil in a frying pan and add the garlic. After the oil boils, remove the garlic. The result will be hot garlic oil, on which you want to fry the crackers. Pour into a small bowl or bowl of cold water and put the lettuce leaves there. Soak for about 1 hour - after that the leaves will stay fresh and crispy longer. Rinse chicken fillet under cool running water, cut into small cubes and fry until cooked in vegetable oil. Salt meat is needed after it is cooked. Cheese grate on a fine or medium grater. Tear up dried lettuce leaves and lay out on a wide dish. Cherry tomatoes wash, cut in half and put on a salad. Put chicken fillet on tomatoes. Boil eggs hard-boiled, add water, then clean, separate the yolks from the proteins. In a separate bowl, prepare the sauce: mash the yolks with a fork, add the crushed garlic (2 cloves), lemon juice, olive oil, mustard, salt and pepper. Mix everything thoroughly. Salad dressing sauce, all as it should be mixed. Put the croutons on top and sprinkle with grated cheese. Caesar salad with chicken can be served at the table.
Recipe 3: Caesar Classic Salad
A 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 ingredients with which the dish can no longer be attributed to the classics. Caesar salad is a very light appetizer that can be served as a side dish to fish or meat. Ingredients Required:
- 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;
Bread cut into small cubes, put on a baking sheet and put in the oven to dry. Salad to immerse in cold water and leave to soak for 1 hour. Leaves after that will keep freshness longer and become more crunchy. In hard-boiled eggs, separate the whites and yolks. Prepare the sauce: mash the yolks with a fork, add mustard, lemon juice, butter and crushed garlic. All as it should be mixed. Put on a wide dish of lettuce leaves, torn hands. Pour crackers on top and pour over the sauce. Sprinkle the salad with grated cheese. Before serving, mix all the ingredients with the sauce.
Recipe 4: Caesar Salad Sauce
Currently, there are many options for preparing a Caesar salad dressing. However, the composition of the original remained undisclosed. However, cooks have found a way to make the sauce that is closest to the present. Presented recipe refueling just such as it is.
- 1 chicken egg;
- A quarter teaspoon of mustard;
- 1 tsp. lemon juice;
- Olive oil (Extra Virgin) - 20 g;
- Vegetable oil (refined) - 40 ml;
- 4 salted anchovy;
- Worcestershire sauce - 3/4 tsp;
- Salt, freshly ground black pepper - to taste.
The egg should be at room temperature before dipping it in boiling water. Immerse the egg in boiling, slightly salted water and remove the pan from the heat. Soak the eggs in boiling water for one minute. The consistency of the egg should be similar to boiled soft-boiled. The degree of agility depends on the size of the eggs. After 1 minute, remove the egg from the boiling water and allow it to cool for 15 minutes at room temperature. Take a small bowl and break the egg there. Add lemon juice and mustard and whisk everything in a blender. Gradually pour in olive and vegetable oil, without stopping to beat with a blender. The consistency of the sauce should be similar to mayonnaise. Wash the anchovies, dry and finely chop with a knife. Put the anchovies in the sauce and mix thoroughly. Beat the filling again with a blender. Add Worcestershire sauce, a little pepper salt. If the fish is too salty, you can not add salt. Caesar salad dressing is ready!
Recipe 5: Caesar Salad with Shrimps
Very tasty and nourishing salad, which features a specially prepared sauce. Shrimps in combination with this dressing give the dish an extraordinary exquisite taste.
- A bunch of green lettuce;
- 30 g of Parmesan cheese;
- Tiger (royal) shrimps - 10–12 pcs .;
- 1 tbsp. l liquid honey;
- 3 tsp. lemon juice;
- Olive oil - 15 ml;
- Vegetable oil for frying;
- A mixture of five peppers;
- Baton or white bread;
- 2 cloves of garlic;
- A quarter of a teaspoon of Provencal herbs;
- 1 egg;
- A quarter teaspoon of mustard;
- 4 anchovy (fillet);
- Worcestershire sauce (or balsamic vinegar) - half a teaspoon;
- Freshly ground black pepper.
Wash thawed shrimps in cool water, peel off the shell and remove the head with intestines. Put the shrimp on paper napkins. Put seafood in a small bowl, add pepper, salt, honey, lemon juice and olive oil. Stir the shrimp thoroughly with the prepared mixture. Shrimp should marinate for about 30-40 minutes. Pour the shrimp on a frying pan heated with vegetable oil and fry for two minutes on each side. After the shrimps are no longer transparent (which means they are ready), remove them from the heat and put them in a separate bowl.
Now you need to cook croutons. To do this, garlic must be cleaned and finely chopped, put in a bowl with olive oil. A mixture of oil and garlic should be infused for 2 hours. Cut bread into small cubes. Strain the oil from the garlic and pour it onto the preheated pan. Fry the bread cubes in garlic oil. Put the croutons on a baking sheet, sprinkle with herbs and place in the oven to dry. Prepare Caesar salad dressing: dip an egg of room temperature in boiling water and cook for about 2 minutes. The consistency should turn out like soft-boiled eggs. After two minutes, remove the egg and immerse in cold water. Beat the egg in a bowl, add the mustard and lemon juice, beat well. Without ceasing to beat, gradually pour in 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 make a salad. Remove the pre-soaked lettuce leaves from the water, dry and tear them with your hands. Put the salad in a bowl, add the sauce and mix thoroughly. Serve the dish should be on flat plates. To do this, lay out lettuce leaves in a sauce on each plate, sprinkle croutons and grated cheese on top, spread out shrimps. Pour over the salad with a small amount of sauce.
Recipe 6: Caesar Salad with Peking Cabbage
In this Caesar salad recipe, Peking cabbage is used instead of the usual green salad. It is she who gives a special, delicate taste. The appetizer is very easy and quick to prepare, unlike traditional Caesar recipes.
- Chicken fillet - half a kilo;
- Durum cheese - 300 g;
- Peking cabbage head (medium size) - 1 pc .;
- 3-4 cloves of garlic (the more, the more spicy the dish will turn out);
- Low-fat mayonnaise - to taste;
- Salt - to taste;
- Parsley and dill;
- Ready-made white bread croutons (“garlic”).
Boil chicken fillet in salted water, let cool and disassemble into fibers (can be finely chopped). Rinse the cabbage and cut into thin ribbons. Cheese grate on a medium or fine grater. Peel the garlic and finely chop with a knife. Fold all the products in a bowl, salt and season with mayonnaise. To serve, put a snack on a plate, sprinkle portions with crackers and finely chopped greens.
Caesar Salad - secrets and tips from the best chefs
If cooking dressings requires anchovies, they can be replaced with spiced salted sprat. Balsamic vinegar can also be used instead of Worcestershire sauce. You can soften the sour taste of anchovies with honey, but if you use Worcestershire sauce, you do not need to do this. The main secret of the Caesar salad is a special way of cooking eggs (boiling without boiling), which is described above.