Caesar Salad". Step-by-step Recipe With Photo

The history of Caesar salad goes back to the 20s of the last century, to distant America. Caesar Cardini is an Italian chef, considered the inventor of this world-famous salad, but there are as many stories of the origin of the dish as there are options for its preparation. Once I read a story that an Italian cook came up with a salad from the leftovers of products that were found in the kitchen, in general, everyone believes in their own legend. And the secret of the success of Caesar salad is very simple - the combination of tender chicken meat, fresh vegetables, cheese and crunchy croutons will always please your taste buds.

A very good sauce idea - instead of sprinkling the ingredients with mayonnaise, just add some freshly squeezed lemon juice, a drop of Worcestershire sauce, and a poached egg. The liquid yolk will mix with the rest of the ingredients, it will turn out very tasty. If Worcestershire sauce is not a frequent guest in your kitchen, add a few drops of soy sauce or salt to the lemon juice.

• Cooking time: 30 minutes
• Servings: 2

Ingredients for Caesar salad

• 250 g chicken fillet (breast);
• 200 g of Chinese salad;
• 50 g of hard cheese;
• 150 g cherry tomatoes;
• 100 g of white bread;
• 50 g leeks;
• 6 quail eggs;
• nuts, garlic, lemon juice, Worcestershire sauce, olive oil.

Method of preparing Caesar salad

Chop the Chinese salad (aka Peking cabbage) coarsely and tear it with your hands into large pieces, cut the hard cheese into very small cubes. The cheese can be grated on a coarse grater, but, in my opinion, it spoils the appearance of the salad.

Add the leeks cut into rings and the halved cherry tomatoes.

I advise you to salt the chicken breast, add spices, garlic and leave in the refrigerator overnight, and then fry in a pan with a non-stick coating on both sides for 2-3 minutes, then hold it under the lid for 2 minutes over low heat. Chicken breast cooked in this way will turn out tender and juicy. Cut the cooled meat into thin slices, never add warm ingredients to fresh vegetables, this will ruin the salad, the vegetables will become lethargic, they will give a lot of juice.

Making croutons. Cut white bread into small cubes, fry in a dry frying pan, season with grated garlic and olive oil.

Mix the chopped vegetables, meat and croutons, add lemon juice mixed with salt or Worcestershire sauce to taste.

We spread the salad on a plate with a slide.

Cooking poached eggs. Add a little salt and a tablespoon of vinegar to a saucepan of boiling water, break the quail egg into a bowl. Stir water in a saucepan with a tablespoon so that a funnel is formed, pour the egg into it, cook for 1 minute. Put quail eggs on top of the salad, sprinkle everything with fried nuts.

Before serving the Caesar salad, you can cut the eggs, the yolk will run out, and the salad will be seasoned with a yolk sauce that will be mixed with lemon juice and olive oil.

Caesar salad should be prepared before serving, as it contains a lot of fresh vegetables, the juice of which will soak the croutons, and the salad will lose its crispy texture.