Here, you will know about Classic Caesar Salad. It is unlikely that the author of this salad, an American chef of Italian origin Caesar Cardini, could have imagined that his work would be so famous all over the world. The French looked into the water, arguing that three things can be made out of nothing: a scandal, a hat and a salad. It was “out of nothing” that the Caesar salad was born – nowadays such a popular dish.

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Legend has it that the chef ran out of almost all the products just when a large and noisy company of Hollywood filmmakers raided into his restaurant. The enterprising Italian collected all that remained, and … went down in the history of world culinary. And he really had a little left: lettuce, garlic croutons, olive oil, eggs, parmesan and Worcestershire sauce. Since modern restaurants do not experience a shortage of products, a lot of variants of Caesar salad have appeared. By the way, Caesar Cardini would hardly have taken offense. After all, the first who began to modify this salad was his brother.

Introduction

It is one of the unique and tastier recipes of all time. The majority of the people like it due to its healthy nutritional ingredients as well as great taste. This dish will surely provide you a refreshing and long-lasting satisfying experience. It is the original version of making Caesar salad because it includes eggs and lettuce.

The selection of lettuce is an important task. The dressing includes the use of romaine leaves that provides the best texture. Moreover, these leaves are of heart shape and have the characteristics of firm and crisp. The best advantage of them is that they will never wilt down and always give you a fresh taste. Even, when you will add creamy sauce, the leaves will also never wilt down. It is good to cut them into small sizes. Thus, they are easier to eat with any fork.

Many people prefer the smoky flavor of the salad. If you also want it, then grill romaine is the best choice. You can also use kale, Caesar. Besides the presence of lettuce, the tossing of creamy dressing makes it yummier. At last, toss with cheese and sauce that gives mouth-watering flavor. The crusty croutons are crunchy.

ENERGY VALUE PER SERVING

CALORIE CONTENT–322KCAL
PROTEIN–10.3GRAM
FATS–22.5GRAM
CARBOHYDRATES–22.4GRAM

* CALORIES ARE BASED ON RAW FOODS

INGREDIENTS/PORTIONS

Romaine salad–400 g

White bread–100 g

Garlic–2 cloves

Extra virgin olive oil–50 ml

Egg–1 piece

Lemon juice–1 tablespoon

Worcestershire sauce–1 teaspoon

Grated Parmesan Cheese–1 tablespoon

Salt–1 teaspoon

Ground black pepper–pinch

COOKING–40 MINUTES

INSTRUCTIONS

For garlic croutons, dried white bread without a crust, preferably a baguette, cut into cubes with a side of 1 cm and dry until lightly browned in an oven preheated to 180 degrees for 10 minutes. In the process of drying, the croutons must be turned over on a baking sheet a couple of times. Crush the garlic and grind it with salt. Add 1 tablespoon of olive oil and heat over low heat. Add croutons and, stirring, keep on fire for 1-2 minutes.
Chop a large raw egg from the blunt end and lower for 1 minute in a saucepan with barely boiling water.
Grate a salad bowl with garlic and place the coarsely chopped greens on top. Drizzle with oil and mix gently. Season with salt and pepper, stir, add lemon juice and a few drops of Worcester sauce, stir again. Beat the egg and pour over the salad, stir to cover the lettuce, sprinkle with cheese, stir again, add croutons and stir again.

History to the recipe “Classic Caesar salad”

There is one secret for every salad. He’s in his sauce. This sauce, which I found in some Danish cookbooks many years ago, is the secret of this absolutely authentic Caesar. Recommend!

ENERGY VALUE PER SERVING

CALORIE CONTENT–512KCAL
PROTEIN–30.5GRAM
FATS–33.1GRAM
CARBOHYDRATES–22.9GRAM

* CALORIES ARE BASED ON RAW FOODS

INGREDIENTS/PORTIONS

Romano salad–1 head

Chicken breast–2 pieces

Parmesan cheese–100 g

White bread–250 g

Garlic–3 cloves

Chicken egg (large)–1 piece

Grainy mustard–1 teaspoon

Olive oil–150 ml

Salt–pinch

White wine vinegar–2 tablespoons

Freshly ground black pepper–taste

COOKING–1 HOUR

INSTRUCTIONS

Wash and dry well (!) Romano leaves. Tear them into a salad bowl (with your hands).

Prepare rusks of their white bread. Cut the bread into large cubes, place in a preheated pan, drizzle with olive oil, toss in a couple of crushed garlic cloves for a scent. Fry over medium heat so as not to overcook.

Wash the chicken fillet. Dry with a paper towel. Season with spices (just enough salt and freshly ground pepper). Fry in a hot skillet until golden brown, but in no case overcook, so that the meat does not dry out. Remove from heat and cut lightly across into several pieces.

Prepare the sauce. Beat 1 egg, 1 clove of garlic, mustard, olive oil, vinegar, salt and freshly ground pepper in a blender.

Put the chicken on the lettuce leaves, pour over the sauce, mix the croutons and parmesan sliced into thin slices of cheese.

RECIPE TIP

Do not under any circumstances change Romano leaves for others. Their juiciness is half of the true taste of this salad. Essentially, the leaves are dried very thoroughly. Leaves with water will give the wrong taste, the water will dilute the sauce, it will become watery, the salad will drown in it. Bon appetit !!!