How to Make Caesar Salad

Contrary to popular belief, the Roman Emperor Gaius Julius Caesar did not invent and never even ate Caesar salad. In fact, an immigrant from Italy, Caesar Cardini, first made his mega-popular salad in 1924, in Tijuana, Mexico, where he was the chef of a restaurant.





Legend has it that it happened on July 4, exactly on Independence Day. The restaurant had so many visitors that the kitchen ran out of food. And then Cardini literally made a salad "from what was."

The result of his improvisation was so popular with gourmets around the world that in 1953 it was noted by the Epicurean Society in Paris as "the best recipe that has appeared in America in the last 50 years."





Ease of preparation, a great combination of products and a magnificent sauce based on eggs and spices (today sold under the name "Caesar Cardini sauce") made the Caesar salad a must-have on the menu of expensive restaurants and a frequent guest on holiday home tables.

Today, many cooks prepare Caesar in their own way. Some add meat (bacon, ham, chicken), others seafood (shrimp, herring fillets, anchovies). Although the daughter of the same cook claims that he never added anchovies to his salad.

At the same time, free interpretation of the classic recipe leads to the fact that under the guise of a popular salad, a gullible customer in a cafe can serve anything. For example, mayonnaise mixed with ketchup, and ordinary cabbage.





So that you may distinguish the right Caesar from the unscrupulous forgery, "Site" will share a recipe close to the classic, and tell about the peculiarities of cooking this favorite dish of millions of people.

How to Make Caesar Salad

1. The perfect gas station.
   The consistency of the filling resembles liquid mayonnaise, but only reminds... Of course, you can use mayonnaise, but trust me, in this case, your salad will not look like the one that has earned worldwide recognition.
   
   
   
   First, you need to rub the wall of the bowl with a clove of garlic, in which the dressing will be prepared. Separately, we will focus on the method of cooking eggs for sauce.
   
   As Cardini bequeathed, the egg should be pierced from the blunt side and lowered into boiling water for literally 30 seconds, after which it should be broken and poured into a bowl where the sauce is prepared. This will heat the protein, making it slightly more viscous. If your sauce is too liquid, add some ground boiled eggs.
   
   By the way, earlier we talked about 10 delicious sauces without mayonnaise and ketchup, which will add a useful variety to your diet!
   
   
2. Lettuce leaves
   Caesar Cardini included in his recipe the leaves of the romano salad, said to be the crunchiest salad in the world. Today, preference is most often given to iceberg or lettuce salad, but using cabbage is too much.
   
   
   
3. Kruton.
   For kroons, white bread is used, preferably a baguette, which must be cut into small pieces and baked in the oven or roasted in a pan in olive oil with garlic.
   
   
   
   In any case, the coolers should keep a delicate flesh under the crust. And, of course, it is not a matter of using hard as stone crackers.
   
   
4. Chicken breast
   Chicken fillet should be pre-well beaten, and then cut into thin strips across the fibers. Smear and spit, then roast on a strong fire from both sides.
   
   
   
   But try not to dry the chicken. The finished fillet should be juicy and tender, which will positively affect the taste of the salad. Before picking the salad, cool the fillet for 5 minutes. From the neighborhood of hot meat, salad leaves can wither.
   
   
5. Feed.
   The recipe for salad provides a special design. First, put on a plate of lettuce leaves, on them in the center pieces of fillets, and on the edges - eggs and tomatoes. Or serve guests a large dish with a salad base and a few small salad bowls with kronas, chicken or shrimp.
   
   
   
   However, other options are also acceptable. Cookies joke that there are more recipes for Caesar salad and ways to serve it than there were Caesars in Italy.
   
   

Caesar salad with chicken, cherry tomatoes and quail eggs



Ingredients for a salad base

• 100g romano salad
• 400g chicken fillet
• 20g parmesan
• 5 quail eggs
• 50g cherry tomatoes
• 150g baguette

Refueling ingredients

• 1 chicken egg
• 0.5 lemon (lime)
• 1 tsp Dijon mustard
• 5ml Worcester sauce
• 50g cherry tomatoes
• 3 cloves of garlic

Preparation

1. Wash and dry the fox salad.
2. Cut the bun into little cubes.
3. Heat the olive oil in the pan, lay out a few cloves of garlic, let it roar and clean.
4. Roast the pieces of bun in fragrant oil until the golden crust.
5. Boil quail eggs for 4-5 minutes. Cool them in cold water, clean them, cut them into halves. Cut cherry tomatoes in half.
6. Make the sauce. Hold the chicken egg for 20-30 seconds in a cup of boiling water, then transfer it to cold water.
   
   
   
7. Break the egg into a bowl, add mustard, Worcester sauce, olive oil, lemon juice (in the original recipe lime juice). Blow to homogeneity, taste, salt if necessary. Add the crushed garlic.
   
   
   
8. Put the leaves of the salad on the plate, then all the other ingredients. Pour the sauce and sprinkle the grated parmesan.
9. Caesar salad with chicken and tomatoes Cherry's ready. Bon appetit!
   
   
   

Caesar salad with shrimp



The ingredients

• 1 bundle of Romano salad
• cherry tomatoes
• 2 tbsp grated parmesan
• 10-12 tiger shrimp
• 1/2 baguette
• 1 clove of garlic
• salt, ground pepper - to taste

Refueling ingredients

• 1 egg yolk
• lemon juice
• 50ml olive oil
• 1 clove of garlic
• 3-4 pieces of anchovies fillet
• salt, ground pepper - to taste

Preparation

1. Rub a clove of garlic on a small grater and divide into two equal parts. Peel the shrimp, mix a spoonful of olive oil with half the garlic, salt and pepper, pour the shrimp with this mixture.
2. Cut the baguette with cubes and dry in the oven for 10 minutes at 180 degrees. Warm up a little olive oil in the pan, warm up the second half of the garlic in it and roast in this garlic oil steeples. Smell them with salt and pepper and remove the pan from the fire.
3. Now get the gas station ready. Crush or rub a clove of garlic on the grater again and rub (with a fork or in a mortar) the anchovies fillets into a homogeneous paste. Beat the yolk with lemon juice, season with salt and pepper and, gradually adding olive oil and continuing to whip, make a sauce like mayonnaise. At the end, add garlic and anchovies to the sauce: the finished dressing should turn out slightly sour and spicy.
   
   
4. Heat the pan and quickly roast the shrimp in the very oil in which they were marinated. Mix in a bowl of salad leaves, cherries and coolies, tuck in the sauce, stir well and put on plates. Roasted shrimp put on top and, if desired, sprinkle salad with grated parmesan.
   
   
5. That's all. Caesar salad with shrimp ready. Bon appetit!

The crunchy leaves of the romano salad, toasted coolies, signature sauce and savory parmesan - the combination of all these ingredients makes the Caesar salad the dish that millions of customers with a variety of tastes order daily in cafes and restaurants.

Each of them finds something for themselves. Perhaps this is the secret of the popularity of the classic salad. Editorial "Site" I hope that our recipes will appeal to you, dear reader!