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Caesar (cocktail)

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Word salad lost all signs of meaning in Russia. So we call any mixture of any ingredients. Meanwhile, a salad is a culinary statement, and it, like any other, should have a beginning, middle and end. In the case of a salad, they appear as a base, dressing and side dish, and each of these parts needs clarification. Consider Caesar salad as an example and discover all the tricks of cooking

Caesar: the foundation

The basis of the classic Caesar salad - juicy and very chilled leaves of Romano lettuce. These are the most crisp lettuce leaves in the world, then only cabbage. The Americans who invented Caesar’s recipe adore such unconditional decisions: if the leaves are so crisp, as it should. However, there may be other options, more European.

The Italian style implies that the greens in the salad must be natural, including, and certainly bitter - and therefore cut the purple head of radicchio salad into the salad mixture. The French pay a lot of attention to the appearance of the salad, because they always give it and everything - hence the rococo on the plate, all these curly friezes and escarioli. The Russians believe that there are two of the finest things in the world - arugula and dill, and the more often you add them, the better. And so on.

My favorite leaf mix for Caesar is lettuce and corn. The head of lettuce should be disassembled into leaves, up to a yellowish, almost white core. Leaves - coarse by hand, and finely chop the core. However, it is better not to put it in the salad at all, but to cut it along, grease it with vegetable oil and quickly, almost instantly fry it on a hot pan-grill - and serve with a slice of Parma ham. As for the root, its leaves must be torn from the base of the rosettes in which they are collected from nature.

Caesar: refueling

The classic dressing for Caesar resembles mayonnaise, but significantly more liquid than is customary in any country in the world. This is not surprising, because the combination of almost raw eggs, mustard, vinegar (or lemon juice) and olive oil gives just something close to mayonnaise. The use of garlic makes this dressing special - the walls of a wooden bowl are rubbed with a cut clove, the clove itself is thrown out, this method resembles a humorous recipe for “very dry martini”, where vermouth is used only to rinse a glass.

By the way, the legend of the inventor of the salad, Caesar Cardini, mentions some of his manipulations with the egg (pierce from the blunt end, lower into boiling water, pull out after a minute) - and that he seems to have inherited the described technique from an Italian mother. It would seem, why so tormented, and why bother to warm a raw egg? Mother Cardini would answer that there are terrible diseases from raw eggs - and this opinion was considered unconditional until the 50s of the last century (even tiramisu cream was not just whipped, but whipped in a steam bath). To agree or not, it's up to you. I personally rely on luck.

Nevertheless, over the years of victorious march through the cuisines of the whole world, Caesar salad dressing has significantly multiplied, giving rise to both beautiful and completely ugly options. I will not talk about the ugliest, and the most beautiful is the reduction of the New Zealand Sauvignon Blanc, whipped with olive oil from arbekino olives and sea salt.

My own version of dressing for Caesar came into being after I visited the World Championship in the preparation of pesto in a mortar, in the city of Genoa. First you need to put garlic in a mortar, add a pinch of salt to it and rub it with a pestle into the pulp. Transfer what happened to a large bowl (preferably steel), squeeze a quarter of lemon there, add half a teaspoon of Dijon mustard and raw egg yolk. Beat whisk until smooth. Do not worry, uniformity will come pretty quickly, since mustard is the world's best natural emulsifier. After that, add a little olive oil to the mixture, first drop by drop, and then more, whisking continuously with a whisk. The result of your actions should have a consistency like liquid kefir. It is not necessary to mix until perfect homogeneity, because anyway it must be immediately poured into a bowl with salad leaves. The leaves must be mixed, but not in a circle, but from the bottom up, so that the dressing covers them as evenly as possible. The last thing I add to Caesar without stopping stirring is parmesan grated on medium grater, a very small piece, and granada cheese is suitable, however, in Russia it often costs more than parmesan. Why i do not know.

Caesar: side dish

Garnish - Exactly what Caesar orders at restaurants. And that, in the end, will destroy him. Because this ascetic, but in its own way very elegant salad is completely lost under the onslaught of literally kilograms of food, which for some reason is usually laid on top of it. Everything is used - from Bull's Heart tomatoes and packaged crackers to turkey leg and New York steak.

Nevertheless, serving Caesar without a side dish is a mockery. The first of the side dishes should be present by default, and this is garlic croutons. They are prepared, despite the name, is extremely simple.

We need to take a fresh classic baguette - it is its airy internal structure that will save croutons from turning into dense fat crackers - and cut cubes from it with a side about a centimeter, the rind should be mercilessly cut. Pour some, but not very large amount of olive oil into the stewpan, put the clove of garlic, uncleaned, but crushed by the plane of the knife, and put the stewpan on medium heat. When the garlic is fried until golden brown, remove the stewpan from the heat, discard the garlic, and pour the prepared cubes of bread into the stewpan and mix them so that they are all saturated with butter. Put the cubes on a baking sheet, place in an oven preheated to 200 degrees (and if convection is turned on in the oven, then up to 180 degrees is even better, croutons are softer, so you don’t risk scratching the palate and gums). When the croutons turn golden, they must be transferred to a plate covered with a paper towel and cooled slightly.

Cool - the key word for any side dish to any salad, except for warm, all ingredients should have about the same, neutral temperature. In the case of Caesar, this is due to the fact that a hot side dish will start to boil lettuce leaves, you see, there is little in the world even a boiled lettuce leaf.

The second side dish makes Caesar hearty and gives it any meaning in the eyes of a person who is not used to the subtleties. Chicken breast, first beaten, then fried in a grill pan, and then cut into thin strips across the fibers - this is the absolute number one. Large fresh shrimp, peeled, and then also grilled - this is number two, it is important that the shrimp should be fresh and not boiled-frozen, which are customary to buy for beer. Some also love as a side dish to Caesar a piece of grilled salmonhowever, to my taste this is too cruel accompaniment.

The most amazing side dish to Caesar I've ever seen is a piece of omelet made from protein alone, but with fresh thyme. The most delicious - thinly sliced ​​porcini mushroom.

Caesar: serve

There are two ways to serve Caesar salad to the table. The first can be called dictatorial. Each guest is placed in a fully equipped plate, without any choice, eat what they gave.

The second way I like much more. A huge bowl is set in the center of the table with properly dressed lettuce leaves, smaller plates with different side dishes are placed next to it - and everyone can build for himself the version of Caesar that he likes best.

There is only one drawback with this service: all guests should understand that a side dish should be taken a little, and not bring the whole plate to itself. Although this is not directly related to cooking.

Popularity

Caesar was first prepared in 1969 by the manager of the Owl's Nest bar at the Calgary Inn, Walter Schell. He mixed vodka with tomato sauce, clam juice, Worcester sauce and other spices. As a result, he created a unique drink with a spicy taste, similar to the "Bloody Mary".

According to Shell, the Italian cuisine inspired him to create a cocktail: he said that in Venice they serve spaghetti alle vongole [en] , in which there is tomato sauce and clam juice, forming "nectar", it was this shell nectar mixed with other ingredients.

According to Shell’s granddaughter, his Italian roots “forced” him to name the drink “Caesar”. The longer name, Bloody Caesar, was coined to emphasize its similarity to Bloody Mary. For three months, Walter improved the drink, serving it for testing to his customers and collecting feedback from them. One Englishman, who was a regular customer, once said: “Walter, this is a damn good“ Bloody Caesar “!”.

Popularity [edit |

A bit of history

Contrary to popular belief, he has nothing to do with the Roman emperor. Yes, and it can not be attributed to Italian dishes. In fact, everything is quite confused with his homeland. It was created truly Italian, cook Caesar Cardini. At one time, he moved to the United States, in order to open his own catering establishment. But he discovered it in Mexico - a country not burdened with prohibition in those days. Therefore, these three countries can immediately claim to be involved in the creation of an innovative salad.

According to the most common version, the dish was born on Independence Day. A lot of guests gathered at Caesar’s establishment, snacks flew off at an incredible speed, and guests demanded more and more. At some point, the cook found only a few bunches of salad, crackers, eggs and Worcester sauce in the kitchen. The talented cook did not panic, but simply whipped up from the available products. The dish was to the taste of all guests. Since that day, the salad named after its creator has firmly established itself in the assortment of its establishment, and then spread throughout the world.

What you need to make Caesar salad

For almost a hundred years of its existence, this dish has been modified many times. As a result, hundreds of different variations appeared. But the classic composition of Caesar is as follows: romaine, croutons (they are also called croutons) and a special Worcester sauce. This is the foundation upon which various variations are built.

Caesar's Cooking: Culinary Subtleties

Choose the freshest greens. In the traditional version, it should be a romance - it was from it that the first Cesar was prepared. But in modern variations, the use of some other varieties is also acceptable: an iceberg or lettuce.

If you still manage to wither the leaves a little, and you need to make Caesar salad today, certainly, use the proven method. Soak it for half an hour in cool water (you can even add ice). So they will again become stronger and the dish will not be spoiled.

To prepare Cesar salad, they are usually made from white bread, cut into squares. The taste is most interesting if crackers are not just baked, but lightly fried in olive oil flavored with herbs and garlic. In some cases, whole toasts are used. In modern cuisine, they move away from traditional white bread using rye, whole grain and even buckwheat varieties.

A little secret on how to make Caesar tastier: use both olive and butter to fry crackers. Melt the cream in olive until the sizzle is light, and then add the sliced ​​bread. Fry with constant stirring until the crust on all sides becomes golden. Remove from heat, transfer to paper napkins - this will leave excess oil.

You can, and even need to, use cracked bread for crackers. So they will turn out more crispy, and you will prepare a real Cesar salad. But be careful when baking or roasting, do not overdo it! You need crisp but soft croutons in the middle.

The classic composition of Caesar salad involves the use of a real Worcester sauce. Additional ingredients may vary, but this one should remain unchanged. Do not try to make Worcester sauce yourself. It contains too many complex ingredients: malt vinegar, anchovies, sugar melissa and two dozen different spices. It is extremely difficult to achieve the right balance of taste at home. Therefore, if you want to cook Cesar correctly, do not save on this component of it.

But do not think that the dressing in this case is just Worcester sauce. No, it must be diluted with lemon juice, beaten raw egg, olive oil and grated parmesan.

Perhaps, it was thanks to such a multi-component dressing that Caesar eventually received the famous culinary award - the title of the most significant culinary dish in the USA over the past half century from the Epicurean Society in Paris.

It’s not enough to know how to cook Caesar deliciously. It is important to be able to submit it correctly. In the post-Soviet space, there is a strange understanding of the word salad, where all the ingredients are invariably placed in a bowl, poured with dressing, mixed almost to a porridge-like state, and after that this is mixed up on plates and served to guests. In the case of our dish, this approach is fundamentally wrong.

When we prepare the salad, first you need to tear a part of the salad leaves with your hands and put them portionwise into the dishes for serving. Then pour part of the dressing. The remaining leaves, sauce, parmesan and part croutons are mixed together, put 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 of which was created by Cardini.

How to cook Caesar salad with chicken at home

  • Fresh chicken fillet - 350g
  • Lettuce - 3 beams
  • Croutons - 20 g
  • Hard Parmesan - 50 g
  • Worcester Sauce
  • Lemon juice
  • Vegetable oil (preferably olive)
  • Salt

Beat the meat, fry. Ideally, use a grill or grill pan for this task. Dry the crackers, put in a deep bowl, season with olive oil. Fresh and crispy lettuce leaves are traditionally torn by hand, and not cut with a knife. Parmesan is used in grated form or in the form of very thin slices. Therefore, use either a fine grater or a knife for peeling vegetables. Slice the chicken after frying. Vegetable oil is whipped manually or in a blender with Worcester sauce and freshly squeezed lemon juice to the consistency of liquid mayonnaise, seasoned with spices.

Arrange the lettuce leaves appropriately prepared on plates. Sprinkle with the resulting dressing, but leave a part. Fold half the crackers and parmesan into it. Spread chicken slices nicely on spread lettuce, then leaves with croutons soaked in sauce. Finally, add the remaining crackers on top. Treat the guests!

We also recommend that you watch the video how to cook Caesar from Glorious Friend

Cooking:

Add salt, pepper, fry chicken on oil on both sides

Cut the crumb of bread into cubes. For an even square shape before slicing, hold the bread in the freezer

Mix the slices with a small amount of oil, Provence herbs, fry in a pan

Slice the chicken

For the sauce in mayonnaise, squeeze the garlic, add mustard, lemon juice, salt, pepper

In a plate, tear lettuce leaves into slices, spread the chicken

Pour the sauce, put the chopped cherry

Boiled egg, then cut the cheese with a peeler

Such a salad looks good both on a plate and in a bowl. Decorate the gala table, and also suitable for dinner for the family.

Caesar salad with salmon, crackers and tomatoes according to the classic recipe

Rich in nutrients necessary for humans, red fish, in a duet with lettuce “Iceberg”, gives an explosion in the enrichment of the body with vitamins and minerals. For dressing in this recipe, the sauce of the same name is used.

How to quickly cook Caesar salad with shrimp and crackers at home

Cooking Caesar Salad with Shrimp.

This can be done very quickly from the available products, the main thing in the salad is the sauce, which can be made on the basis of mayonnaise.

After all, whipping an egg with olive oil we make mayonnaise.

You can add available ingredients to mayonnaise and you get a sauce no worse than the brand name.

We will need:

  • Lettuce 3-4 leaves
  • White bread or loaf 200-300 g
  • Olive oil
  • Garlic 10 cloves
  • Shrimp 6 pcs.
  • Red pepper sauce
  • Mayonnaise 6 tbsp
  • Lemon 0.5 pcs.
  • Soy sauce 1 tsp.
  • Fish sauce (fillet of one anchovy, or anchovy paste) 1 tsp.
  • Red hot sauce (ground red pepper) 0.5 tsp
  • Parmesan cheese 100 g
  • Cherry tomatoes or any other

Fried crackers

For this salad we need bread croutons.

  • To do this, take white bread. It should be yesterday, that is, it is not freshly baked, not very fresh, but not stale, it is slightly blackened.
  • Срезаем корочки и нарезаем хлеб на кубики. Размер кубиков зависит только от нас, кто-то любит маленькие, кто-то большие. В среднем размер кусочков колеблется от 0,5-1,5 см.
  • Мы будем обжаривать хлебные кубики на оливковом масле.

Чтобы ароматизировать масло, сначала на нем обжарим 5-8 долек чеснока.

  • Чеснок в оболочке раздавливаем плоскостью ножа, и на оливковом масле обжариваем. At the same time, olive oil is flavored with garlic.
  • After roasting, remove the garlic and fry the sliced ​​bread in this garlic oil.

We will fry the bread with constant, very careful stirring, so as not to turn crackers into crumbs and so that the butter in the pan is evenly distributed between all the bread

That is, it would not have turned out so that our cubes turned out to be very fat on the bottom and dry on the top.

Spread the fried bread on a dry paper towel to remove excess fat.

Cooking sauce

For the sauce we need mayonnaise.

This sauce is prepared on the basis of ready-made mayonnaise; chicken eggs that can be used raw are not always at hand.

Put 6 tbsp of mayonnaise

  • 4 tbsp olive oil in a blender glass
  • Squeeze 2 cloves of garlic through a press, it would be possible to grind them with salt, but through a press it is easier
  • Add the juice of half a lemon
  • 1 tbsp soy sauce
  • fish sauce or mashed filet of one anchovy, you can have a little anchovy paste (about 1/2 teaspoon)
  • red hot sauce or a little ground red pepper
  • Beat everything with a blender until smooth.

We get a sauce with a consistency similar to light mayonnaise or liquid sour cream.

At this stage, you can try it and if it seems that something is missing, you can add and stir.

  • If everything suits you, add grated parmesan here, mix with a spoon and our sauce is ready.

We send it to the refrigerator until the salad is assembled.

Fry shrimp

We will fry the shrimp immediately before assembling the salad.

We clean them from the shell. Leave a ponytail for beauty.

Peeled shrimp we will need to cut along the back to remove the thread of the esophagus. Then shrimp should be marinated.

They marinate for at least 15-20 minutes. before frying, but you can hold them longer in the marinade.

Add a little olive oil, a little sauce based on red pepper, mix and leave to marinate.

In order to prevent shrimp from frying during frying, string them on skewers.

To make the skewers easily removed later, fill them with cold water for 30 minutes. before working with shrimp.

Fry the shrimp in a pan until cooked.

It comes very quickly, for 3 minutes on each side and from the end.

As soon as the shrimp changed color, as soon as the transparency disappeared, then they are ready.

There is no need to fry shrimp in advance; by the time the salad is served, they should be warm. If you fry them earlier, they will cool and just become rubber.

We collect the salad immediately before serving

  • Pour salad leaves with your hands or cut large with a knife
  • season with sauce, mix.
  • add half the cooked crackers that we want to add to this portion
  • add a little grated Parmesan cheese
  • mix everything
  • put our salad on a plate on which it will be served
  • spread the remaining crackers on top. A little more Parmesan.

It remains only to lay the shrimp.

  • remove from skewers and spread beautifully on a plate
  • put cherry tomatoes or others, cut into small pieces or cubes

The salad is ready, bon appetit.

Caesar Salad with Peking Cabbage, Cherry Tomatoes, Delicious Sauce

One of the most delicious and popular classic Caesar salad recipes is done very quickly and simply, it looks very appetizing.

Romaine lettuce, Roman lettuce, if there is neither one nor the other, buy Iceberg.

He is no worse than the first two.

We disassemble the forks into leaves and wash very well, pass through a colander and finally dry.

Cut the loaf or baguette (preferably not fresh, yesterday's one) in small cubes. Fry the bread in a frying pan, can be dried in the oven at 200 °, sprinkled on crackers with vegetable oil, about 5-7 minutes.

Sauce making

Typically, Caesar salad consists of many components, but the main components are only 4.

We will prepare gravy by folding all the components in a blender, whipping during preparation:

  • Grind a small onion.
  • Cut the garlic 2-3 slices finely, it can be baked beforehand if it smells very strong
  • A tablespoon of soft mustard or mustard sauce
  • 1 teaspoon of soy sauce
  • A tablespoon of red wine vinegar
  • 1 tablespoon of Worcester sauce
  • A tablespoon of lemon juice
  • A pinch of salt
  • 1 tsp Sahara
  • A few drops of chili sauce
  • A pinch of oregano and basil
  • Ground black pepper on the tip of a knife

First we put the chicken egg in warm water to warm it slightly, then dip it in boiling water and hold it for exactly one minute, then the egg will not burst.

We take out and cool with cold water to stop the cooking process.

Protein thickens, and the yolk remains fluid.

  • Add the egg, the yolk is poured, and the protein is cleaned with a teaspoon
  • Add 160 g of vegetable oil

We continue to beat, it will take about 3-5 minutes.

The sauce becomes viscous, like sour cream. We try on salt, sugar, add the missing components.

  • We take 2 tbsp. tablespoons of grated parmesan and stir with the cooked mass just a spoon

Such a sauce can stand in the cold for 2-3 days and is obtained in 4-5 servings.
You can get it from the refrigerator and quickly season the salad.

Cooking salad

Tear with your hands lettuce leaves into pieces 2-3 cm on a plate, fill with sauce

  • Add cubes, stir.
  • Sprinkle grated parmesan
  • We continue to interfere.

  • Put croutons on top, sprinkle with cheese
  • Spread whole cherry tomatoes.

We serve the salad immediately after cooking, when it is standing, its taste will change for the worse.

Ingredients:

  • Quail egg - 6 pcs.
  • Cherry - 200 g
  • Chicken fillet - 150 g
  • Cheese - 50 g
  • Lemon - ½ pcs.
  • Lettuce leaf - 50 g
  • Mayonnaise - 2 tbsp.
  • Garlic - 3 g
  • Mustard - 1 tsp.
  • Bread - 200 g
  • Salt pepper

Cooking:

Add salt, pepper, fry chicken on oil on both sides

Cut the crumb of bread into cubes. For an even square shape before slicing, hold the bread in the freezer

Mix the slices with a small amount of oil, Provence herbs, fry in a pan

Slice the chicken

For the sauce in mayonnaise, squeeze the garlic, add mustard, lemon juice, salt, pepper

In a plate, tear lettuce leaves into slices, spread the chicken

Pour the sauce, put the chopped cherry

Boiled egg, then cut the cheese with a peeler

Such a salad looks good both on a plate and in a bowl. Decorate the gala table, and also suitable for dinner for the family.

A simple Caesar salad recipe with chicken at home

The classic way of cooking, with olive oil dressing. Light and healthy salad, with lots of herbs and tender chicken breast

Ingredients:

  • Chicken fillet - 300 g
  • Lettuce leaf (Romen) - 600 g
  • Cheese (hard) - 150 g
  • Spices - 5 g
  • Garlic - 10 g
  • Bread - 200 g
  • Olive oil - 8 tbsp. l
  • Rice vinegar - 2 tbsp. l
  • Mustard - ½ tsp
  • Sugar - 1 tsp.
  • Salt pepper

Cooking:

Pour water into the pan, season with spices. Peas, coriander, salt, bay leaves, hot pepper. Boil the fillet for 10 minutes, leave to cool in the broth

Bread, free from crust, cut into a cube

Fry in a dry frying pan, after 5 minutes, pour 2 tablespoons of vegetable oil from the edge, dip the chopped garlic into it

As soon as the garlic began to fry, mix with crackers, salt and pepper

For dressing, mix olive oil, mustard, sugar, salt, pepper. Tear, a well-washed lettuce leaf. Spread sliced ​​chicken

Mix with dressing, spread on a plate, sprinkle with crackers, grated cheese

Caesar salad with chicken is ready, the shelf life of such a dish is not more than 8 hours

After this time, lettuce will lose its airy appeal.

Caesar salad with salmon, crackers and tomatoes according to the classic recipe

Rich in nutrients necessary for humans, red fish, in a duet with lettuce “Iceberg”, gives an explosion in the enrichment of the body with vitamins and minerals. For dressing in this recipe, the sauce of the same name is used.

Ingredients:

  • Iceberg Salad - 100 g
  • Cherry Tomatoes - 60 g
  • Salted salmon - 50 g
  • Parmesan cheese - 30 g
  • Rusks - 15 g
  • Caesar Sauce - 40 g
  • Garlic - 5 g

Cooking:

Add chopped garlic, spices (favorite) to the vegetable oil, warm it to reveal the aroma. Fry crackers in a pan, as they dry, pour in the seasoned oil, mix

We use the store sauce or cook it ourselves. In a blender, mix - mayonnaise (25 g), tomatoes (10 g), anchovies (5 g), garlic (1 g), mustard (1 g), lemon juice. Lettuce cut into pieces

Sprinkle with grated cheese

This is the type of salad served in restaurants. It is stored longer, the ingredients are mixed when consumed. For the experiment, try to fry the fish, get a completely different, but interesting taste.

How to make a delicious Caesar salad with chicken and cheese

In this recipe, crackers are placed in layers of salad. Absorbing vegetable juice and Caesar sauce, they become even tastier. This option is prepared immediately before use.

Ingredients:

  • Lettuce leaf - 200 g
  • Chicken fillet - 300 g
  • Cherry - 100 g
  • Parmesan cheese - 50 g
  • Baguette - 1 pc.
  • Italian herbs - 1 tsp.
  • Caesar Sauce - 50 g

Cooking:

Cut the baguette into cubes, fry in oil with Italian herbs

Boil the chicken, cut into a cube

Halve the cherry

Lay in a bowl in layers - crackers, lettuce, chicken, tomatoes

Pour with Caesar sauce, repeat the sequence.

If you plan to cook a large volume of croutons, use the oven. Mix spices and butter with sliced ​​bread and set at 190 ° C for 15 minutes. Bon Appetit!

How to quickly cook Caesar salad with shrimp and crackers at home

Cooking Caesar Salad with Shrimp.

This can be done very quickly from the available products, the main thing in the salad is the sauce, which can be made on the basis of mayonnaise.

After all, whipping an egg with olive oil we make mayonnaise.

You can add available ingredients to mayonnaise and you get a sauce no worse than the brand name.

We will need:

  • Lettuce 3-4 leaves
  • White bread or loaf 200-300 g
  • Olive oil
  • Garlic 10 cloves
  • Shrimp 6 pcs.
  • Red pepper sauce
  • Mayonnaise 6 tbsp
  • Lemon 0.5 pcs.
  • Soy sauce 1 tsp.
  • Fish sauce (fillet of one anchovy, or anchovy paste) 1 tsp.
  • Red hot sauce (ground red pepper) 0.5 tsp
  • Parmesan cheese 100 g
  • Cherry tomatoes or any other

Cooking:

First, let's prepare salad leaves for this salad.

Let’s head the cabbage into leaves, then rinse them.

Dry the washed lettuce leaves with paper towels and send to the refrigerator.

We need to let the lettuce leaves be washed, dry and cold.

Fried crackers

For this salad we need bread croutons.

  • To do this, take white bread. It should be yesterday, that is, it is not freshly baked, not very fresh, but not stale, it is slightly blackened.
  • Cut the crusts and cut the bread into cubes. The size of the cubes depends only on us, someone likes small ones, someone big. On average, the size of the pieces ranges from 0.5-1.5 cm.
  • We will fry the bread cubes in olive oil.

To flavor the oil, first fry 5-8 cloves of garlic on it.

  • Crush the garlic in the shell with a knife plane, and fry in olive oil. At the same time, olive oil is flavored with garlic.
  • After roasting, remove the garlic and fry the sliced ​​bread in this garlic oil.

We will fry the bread with constant, very careful stirring, so as not to turn crackers into crumbs and so that the butter in the pan is evenly distributed between all the bread

That is, it would not have turned out so that our cubes turned out to be very fat on the bottom and dry on the top.

Spread the fried bread on a dry paper towel to remove excess fat.

Cooking sauce

For the sauce we need mayonnaise.

This sauce is prepared on the basis of ready-made mayonnaise; chicken eggs that can be used raw are not always at hand.

Put 6 tbsp of mayonnaise

  • 4 tbsp olive oil in a blender glass
  • Squeeze 2 cloves of garlic through a press, it would be possible to grind them with salt, but through a press it is easier
  • Add the juice of half a lemon
  • 1 tbsp soy sauce
  • fish sauce or mashed filet of one anchovy, you can have a little anchovy paste (about 1/2 teaspoon)
  • red hot sauce or a little ground red pepper
  • Beat everything with a blender until smooth.

We get a sauce with a consistency similar to light mayonnaise or liquid sour cream.

At this stage, you can try it and if it seems that something is missing, you can add and stir.

  • If everything suits you, add grated parmesan here, mix with a spoon and our sauce is ready.

We send it to the refrigerator until the salad is assembled.

Fry shrimp

We will fry the shrimp immediately before assembling the salad.

We clean them from the shell. Leave a ponytail for beauty.

Peeled shrimp we will need to cut along the back to remove the thread of the esophagus. Then shrimp should be marinated.

They marinate for at least 15-20 minutes. before frying, but you can hold them longer in the marinade.

Add a little olive oil, a little sauce based on red pepper, mix and leave to marinate.

In order to prevent shrimp from frying during frying, string them on skewers.

To make the skewers easily removed later, fill them with cold water for 30 minutes. before working with shrimp.

Fry the shrimp in a pan until cooked.

It comes very quickly, for 3 minutes on each side and from the end.

As soon as the shrimp changed color, as soon as the transparency disappeared, then they are ready.

There is no need to fry shrimp in advance; by the time the salad is served, they should be warm. If you fry them earlier, they will cool and just become rubber.

We collect the salad immediately before serving

  • Pour salad leaves with your hands or cut large with a knife
  • season with sauce, mix.
  • add half the cooked crackers that we want to add to this portion
  • add a little grated Parmesan cheese
  • mix everything
  • put our salad on a plate on which it will be served
  • spread the remaining crackers on top. A little more Parmesan.

It remains only to lay the shrimp.

  • remove from skewers and spread beautifully on a plate
  • put cherry tomatoes or others, cut into small pieces or cubes

The salad is ready, bon appetit.

Caesar Salad with Peking Cabbage, Cherry Tomatoes, Delicious Sauce

One of the most delicious and popular classic Caesar salad recipes is done very quickly and simply, it looks very appetizing.

Romaine lettuce, Roman lettuce, if there is neither one nor the other, buy Iceberg.

He is no worse than the first two.

We disassemble the forks into leaves and wash very well, pass through a colander and finally dry.

Cut the loaf or baguette (preferably not fresh, yesterday's one) in small cubes. Fry the bread in a frying pan, can be dried in the oven at 200 °, sprinkled on crackers with vegetable oil, about 5-7 minutes.

Sauce making

Typically, Caesar salad consists of many components, but the main components are only 4.

We will prepare gravy by folding all the components in a blender, whipping during preparation:

  • Grind a small onion.
  • Cut the garlic 2-3 slices finely, it can be baked beforehand if it smells very strong
  • A tablespoon of soft mustard or mustard sauce
  • 1 teaspoon of soy sauce
  • A tablespoon of red wine vinegar
  • 1 tablespoon of Worcester sauce
  • A tablespoon of lemon juice
  • A pinch of salt
  • 1 tsp Sahara
  • A few drops of chili sauce
  • A pinch of oregano and basil
  • Ground black pepper on the tip of a knife

First we put the chicken egg in warm water to warm it slightly, then dip it in boiling water and hold it for exactly one minute, then the egg will not burst.

We take out and cool with cold water to stop the cooking process.

Protein thickens, and the yolk remains fluid.

  • Add the egg, the yolk is poured, and the protein is cleaned with a teaspoon
  • Add 160 g of vegetable oil

We continue to beat, it will take about 3-5 minutes.

The sauce becomes viscous, like sour cream. We try on salt, sugar, add the missing components.

  • We take 2 tbsp. tablespoons of grated parmesan and stir with the cooked mass just a spoon

Such a sauce can stand in the cold for 2-3 days and is obtained in 4-5 servings.
You can get it from the refrigerator and quickly season the salad.

Cooking salad

Tear with your hands lettuce leaves into pieces 2-3 cm on a plate, fill with sauce

  • Add cubes, stir.
  • Sprinkle grated parmesan
  • We continue to interfere.

  • Put croutons on top, sprinkle with cheese
  • Spread whole cherry tomatoes.

We serve the salad immediately after cooking, when it is standing, its taste will change for the worse.

The recipe for a classic Caesar salad with crackers

Ingredients:

  • Green lettuce leaves - 250 g
  • Baguette or loaf - 50 g
  • Garlic - 2 cloves
  • Olive oil - 2 tablespoons
  • Chicken Egg - 1 pc.
  • Lemon juice - 15 grams (1.5 tsp)
  • Soy sauce - to taste
  • Mayonnaise - 2 tablespoons
  • Parmesan Cheese - 20 grams
  • Salt - a pinch
  • Ground black pepper - to taste

Make the sauce

  • Pierce the egg from the blunt side and cook in boiling water for one minute. The protein will thicken while the yolk remains liquid.
  • We clean the egg in the dishes, for example in a glass
  • Add lemon juice
  • Add soy sauce
  • Mayonnaise also add
  • Pour the olive oil, make the sauce liquid like sour cream

We mix everything very well, the sauce is ready.

For our salad we need:

  • chinese cabbage 4 leaves
  • Long loaf 300 g
  • Chicken Breast 300 g
  • Cherry Tomatoes 2-3 pcs.
  • Quail or chicken eggs 2-3 pcs.
  • Lemon juice 3 tbsp
  • Майонез 3 ч.л.
  • Пармезан 100 г
  • Black pepper
  • Red pepper
  • Salt
  • Olive or sunflower oil
  • Mustard 1 tbsp
  • 2 cloves of garlic

Cooking method:

For our salad, we took 300 g of chicken breast, it is cooked very quickly and looks very good in the salad.

Sprinkle the breast with spices, we have simple spices: red and black peppers, which are sold in any store. We also add a little salt and set aside so that it is slightly saturated with spices.

We start cooking crispy crackers

Caesar Cardini, the founder of this salad, used garlic croutons, we don’t have them, so we use a loaf.

A baguette is ideal, but you can also make from gray bread, it will also be delicious.

It is advisable to take the bread slightly dried so that our crackers do not fall apart.

We need to make crackers so that they are crispy on the outside and soft on the inside.

To fry crackers well, pour a little olive oil into the pan. Add a clove of garlic, cut into thin slices.

It is very important. Cubes should not be just bread, but should have a garlic flavor

We put the frying pan on the fire, the oil is saturated with garlic aroma, we remove the garlic, we no longer need it.

We spread the loaf in cubes of 2-3 cm in a pan, the aroma from the oil goes great.

It is necessary to fry the loaf in a well-heated pan, so that it becomes crispy, crispy, and inside it remains soft

We prepared crackers, they turned out with a crispy crust, and inside they are soft.

Cooking Chicken

Nowadays, we love to eat tasty food, we have products, why not add it to the salad.

We took the loin, in salads it’s good to use the breast. She is very tender and cooks fast.

  • We cut the breast into strips about 5 cm long and 2 cm thick. We must take into account that the breast will decrease in size when frying
  • Add a little olive oil or any other vegetable oil to the pan.

Getting out of this situation is as easy as our famous chef Cardini.

  • The pan is heated, proceed to fry the breast.

  • We spread the fillet, fry on all sides.

We need the meat to be well-done. The pieces are thin enough and will be ready quickly

  • After about 3 minutes in a frying pan, the pieces turn white before our eyes, turn them over and fry them on the other side.

What lettuce leaves to use directly in Caesar? Yes, any. It may be Latuk or Iceberg, but they are rare in our stores, and they are not cheap.

We will take such an affordable product as Beijing cabbage. She is juicy and tender.

  • We divide the forks into leaves. We need to wash and dry them well.

One of the most important components of this salad is sauce.

Classic Caesar Salad Chicken Recipe Video

As one of the options for cooking Caesar salad with chicken:

This dish was invented by a cook from America of Italian origin, Caesar Cardini, when visitors came to his place, and he almost ran out of food supplies. So the dish came out of what it was.

Try to make such a salad with your own hands, it is done quickly and it turns out very tasty!

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