How to make Caesar salad
Products
White bread (preferably a baguette) - 100 grams
Extra virgin olive oil - 50 ml
Parmesan cheese - 50 grams
Chicken fillet - 200 grams
Chicken egg - 1 piece
Young garlic - 2 prongs
Romaine lettuce - 400 grams
Worcester sauce - 3-4 drops
Lemon - 1 piece
Freshly ground black pepper - to taste
Salt - half a teaspoon
How to make a caesar with chicken
1. Wash the chicken fillet under cold water.
2. Dip the fillets into a saucepan, fill it with water, completely covering the meat.
3. Place a saucepan with fillets over medium heat, add salt, from the moment of boiling, cook for 30 minutes.
4. Remove the pan from the stove, remove the fillet, set aside to cool.
5. Put lettuce leaves in a deep container, pour cold water, rinse gently.
6. Put the leaves on a paper or dry rag towel and pat dry.
7. Gently fold the leaves on a flat dish and refrigerate.
8. Cut the crusts from the bread, cut the pulp into squares centimeter thick.
9. Place the bread cubes in one layer on a baking sheet.
10. Place a baking sheet with bread cubes in an oven preheated at 180 degrees for 10 minutes.
11. Dry the bread cubes for 10 minutes, turning occasionally with a spatula until they are slightly browned but not hard.
12. Peel the garlic clove, finely chop or crush.
13. Mix the garlic with a pinch of salt, a tablespoon of olive oil.
14. Place the pan on a low heat, put the garlic-oil mixture into it, heat for 5 minutes.
15. Put croutons to the garlic mixture, hold on the stove for a few minutes, stirring occasionally.
16. Pour 600-700 milliliters of water into a saucepan or small saucepan, bring to a boil over high heat and reduce until low so that the water barely boils.
17. Wash the egg, pierce it with a needle from the blunt end, put it in a saucepan with slightly boiling water for a minute.
18. Wash the lemon, cut it in half, squeeze the juice out of the halves with your hands or a juicer.
19. Cut the chilled chicken fillet into centimeter-thick squares.
20. Grate the cheese with fine shavings.
21. Peel the second garlic clove, cut in half.
22. Grate a salad bowl with garlic cloves.
23. Put chilled lettuce leaves in a bowl, sprinkle with a few drops of oil, mix gently with your hands, without breaking the leaves.
24. Add chicken meat, a few drops of Worcester sauce, lemon juice to a salad bowl, season with salt and pepper, mix again.
25. Beat the egg and pour it into a salad bowl, stir until it evenly covers the leaves.
26. Sprinkle cheese on salad, stir.
27. Add croutons in a garlic mixture to a salad bowl, mix all the contents.
Fusofacts
- Caesar salad received name named after the Italian chef Caesar Cardini, who lived in America in the first half of the 20th century and owned several restaurants in the city of Tijuana. It is he who is most often credited with the invention of the salad.- According to the legendWhen the refrigerator of the chef Caesar Cardini ran out of almost all the products, a large group of guests from Hollywood came to his restaurant. The Italian collected everything he had left and prepared a salad that eventually became world famous.
- To make Caesar salad less high-calorie, crackers can not be fried in oil in a pan, but baked in the oven. To do this, sprinkle the diced bread with olive oil, sprinkle with salt, stir, put on a baking sheet and bake for 10 minutes at 200 degrees.
- For "Caesar" only unfiltered olive oil is used oil of the best quality - it is marked on the extra virgin label, olio d'oliva l'extravergine can be used, and the acidity of the oil should not exceed 1%. In this case, the salad will turn out to be light and juicy.
- IN classic recipe Caesar salad staples are romaine lettuce, wheat croutons, grated parmesan cheese and a special dressing. Chicken (boiled or fried) and hard boiled egg.
- Classic refueling for "Caesar" prepared from eggs soaked in boiling water for 1 minute, olive oil, crushed garlic, lemon juice and Worcestershire sauce.
- The classic Caesar salad dressing can be replaced with others refueling options:
1. Dressing with mayonnaise: Mix 3 tablespoons of mayonnaise, one teaspoon of lemon juice, chopped herbs and a clove of garlic.
2. Dressing with yogurt: Mix 100 grams of low-fat white yoghurt with crushed garlic clove, grated Parmesan cheese and freshly ground black pepper, add salt if desired.
3. Dressing with boiled yolk: Grind two boiled eggs with a tablespoon of mustard, mix with the juice of half a lemon, crushed a clove of garlic, add 100 milliliters of olive oil, salt and black pepper to taste.
4. Dressing with anchovies: Mix a tablespoon of Dijon mustard with a teaspoon of finely chopped anchovies, three chopped garlic cloves, raw egg yolk, juice from half a lemon. Gradually pour in 10 ml of olive oil, whisking the sauce. Pour a teaspoon of balsamic vinegar or juice from the second half of a lemon into the sauce, beat again.
5. Spicy curry and nutmeg dressing: grind in a mortar half a teaspoon of sugar, half a clove of garlic, 2 peas of black pepper, a pinch of salt, a piece of nutmeg, curry on the tip of a knife. Transfer the mixture from the mortar to a bowl, add three raw yolks, half a teaspoon of mustard, the juice of half a lemon, beat with a whisk or mixer, gradually pouring in 70 milliliters of olive oil.