The history of Caesar salad dates back to the 20s of the last century, to distant America. Caesar Cardini, an Italian chef, is considered the inventor of this world-famous salad, but there are as many histories as to the origin of the dish, as well as its cooking options. Once I read a story that an Italian cook invented a salad from the remnants of food that were found in the kitchen, in general, everyone believes in his legend. And the secret of success of Caesar salad is very simple - the combination of tender chicken meat, fresh vegetables, cheese and crispy croutons will always please your taste buds.
The idea of the sauce is very good - instead of richly flavoring the ingredients with mayonnaise, just add some freshly squeezed lemon juice, a drop of Worcester sauce and poached eggs. Liquid yolk mixed with the rest of the ingredients, it turns out very tasty. If the Worcester sauce is not a frequent guest in your kitchen, then add a few drops of soy sauce or salt to your lemon juice.
- Cooking time: 30 minutes
- Servings: 2
Ingredients for Caesar Salad
- 250 g chicken fillet (breast);
- 200 g Chinese salad;
- 50 g of hard cheese;
- 150 g cherry tomatoes;
- 100 g white bread;
- 50 g leek;
- 6 quail eggs;
- nuts, garlic, lemon juice, Worcestershire sauce, olive oil.
Method of cooking Caesar salad
Chinese salad (he is Peking cabbage) is cut into large pieces and torn with hands into large pieces, hard cheese is cut into very small cubes. Cheese can be grated, but, in my opinion, it spoils the appearance of the salad.
Add sliced leek rings and cherry tomatoes, cut in half.
Chicken breast, I advise you to salt, add spices, garlic and leave overnight in the refrigerator, and then fry in a pan with non-stick coating on both sides for 2-3 minutes, then hold under the lid for 2 minutes on a small fire. Cooked in this way chicken breast will be tender and juicy. We cut the cooled meat into thin slices, never add warm ingredients to fresh vegetables, it will spoil the salad, the vegetables will become sluggish, give a lot of juice.
Making croutons. White bread is cut into small cubes, fry in a dry frying pan, seasoned with grated garlic and olive oil.
Mix sliced vegetables, meat and croutons, add lemon juice mixed with salt or Worcester sauce to taste.
Put the salad on a plate in a slide.
Cooking eggs poached. In a pot of boiling water, add a little salt and a tablespoon of vinegar, break the quail egg into a bowl. Spoon the water in a saucepan with a tablespoon so that a funnel forms, pour an egg into it, cook for 1 minute. We put quail eggs on the top of the salad, sprinkle all the roasted nuts.
Before serving Caesar salad, you can cut the eggs, the yolk will drain out, and the salad will be seasoned with a yolk sauce, which is mixed with lemon juice and olive oil.
Caesar salad should be cooked before serving, because there are a lot of fresh vegetables in it, the juice of which will crout the croutons, and the salad will lose its crispy texture.
