11 best recipes Caesar salad: from classics to experiment

One of the most popular salads is not named in honor of the Roman statesman, and on the name of its creator - Caesar Cardini, an Italian-American restaurateur from the Mexican city Tijuana.

According to legend he invented the dish in 1924, bringing together all the ingredients that were on hand: Romano lettuce, garlic croutons, Parmesan cheese, boiled eggs, olive oil and Worcestershire sauce. Later Cardini brother proposed to add to the dish anchovies and has not lost: version was well received and has become a classic.

Today, variations of Caesar so much more. But all share one thing - crackers and unique dressing. Their recipes can be found at the end of the article.

1. Classic Caesar Salad

Ingredients

• 2 lettuce romano;
• 3 cups croutons;
• salad dressing - to taste;
• coarsely grated parmesan.

preparation

lettuce Wash, dry and tear into small pieces. Add the croutons, pour the sauce and mix. Sprinkle with cheese. Once again, stir gently and serve immediately to the table.

On request, you can decorate a dish sliced ​​cherry tomatoes in half and half boiled eggs.

2. Caesar salad with chicken

Ingredients

• 2 chicken breasts without skin and bones;
• salt and pepper - to taste;
• 1 teaspoon vegetable oil;
• 1 head lettuce romano;
• 10 cherry tomatoes, sliced ​​in half;
• crackers;
• salad dressing.

preparation

Repel chicken breasts to a thickness of 1 cm, season with salt and pepper on both sides. Grease and oil pan fry meat on medium heat for 2-3 minutes on each side until golden brown. Turn off the stove, leave the chicken in the pan.

Tear lettuce into pieces in a large bowl, combine tomatoes. Add croutons. Cut the breasts thick strips and also let down to the salad.

Pour the sauce to taste and serve while still warm chicken.

3. Caesar salad with chicken, cucumber and radish from Jamie Oliver

Ingredients

For the chicken and marinade:

• 4 tablespoons black peppercorns;
• 4 tablespoons fennel seeds;
• 2 liters of apple juice;
• 100 g of the salt;
• 15 g of thyme (½ beam);
• 12 laurel leaves;
• 6 dried red chili peppers;
• 1 whole chicken weighing 2½ kg;
• 1 tablespoon olive oil.

For the croutons:

• 400 g of bread;
• 1 clove of garlic.

For feeding dishes:

• 50 g of anchovies in oil (1 tin);
• 30 g of parsley (beam 1);
• 2 red chillies;
• ½ tablespoon of olive oil;
• 1 lemon.

For salad dressing:

• 50 g parmesan + bit for decoration;
• 1 teaspoon of English mustard;
• 2 teaspoons Worcester sauce;
• 250 g Greek yogurt;
• 1 lemon;
• 8 tablespoons of olive oil.

For salad basics:

• 4 lettuce romano;
• 150 g of radish;
• 1 cucumber;
• 15 g of green onion (½ beam).

preparation

Make the marinade. Fry the pepper and fennel seeds in a deep pot over high heat 1 minute. Pour the apple juice, add salt, thyme and bay leaves. Crumble to chili. Bring to a boil and remove from heat. Pour in 1 liter of cold water and allow to cool.

Cut the chicken and spread out along the back. Place the marinade, cover and refrigerate for at least 12 hours. Once dry and blot with paper towels. Preheat oven to 200 ° C.

Tear bread into large pieces, garlic, divide into cloves, but not clean. Set aside. Grease chicken olive oil and place in the oven at lattice breast upward (in an unfolded form), put down a tray for draining juices. Cook for 30 minutes, then reduce the temperature to 160 ° C.

Remove the tray, put it on the bread and garlic and stir to soak up the juices. Continue to cook for 1 hour, so that the chicken was covered with browned crust. Stir crunches. Cools the bird for 30 minutes before you cut.

Drain the oil out of the anchovies in a separate container. Divide the fish fillets in half along the length and put on a plate crosswise. Finely chop the parsley stems (leaves aside) and chili. Sprinkle the anchovies. Drizzle with oil: ½ tablespoon olive and out of the fish. Grate the lemon zest on a fine grater and pour the juice of half a fruit. Leave to marinate.

Prepare the salad dressing. Grate the cheese on a fine grater, add to it mustard, Worcestershire sauce and yogurt. Mix well. Pour the lemon juice, add the butter and mix. Try and add spices to taste and sprinkle water on the contrary, to smooth taste.

Separate the lettuce, remove the tops from radishes and fork scrape the top layer of the peel cucumbers. Cut the radishes and cucumber slices, chop the parsley leaves and onions, tear into pieces lettuce. Put everything in a large bowl.

Add half of the crackers, pour half the filling, mix and sprinkle with thin slices of parmesan. Place the chicken pieces, let down the remaining crackers, garnish with anchovy sauce and pour more. Serve.

4. Caesar salad with shrimps

Ingredients

• 1 tablespoon olive oil;
• 450 g of peeled shrimp medium;
• ½ teaspoon salt;
• ¼ teaspoon pepper;
• 1 head lettuce romano;
• 2 cups cherry tomatoes, sliced ​​in half;
• 2-3 cups croutons;
• salad dressing.

preparation

Heat a frying pan. Pour butter, put the shrimp, salt and pepper. Fry until ready (about 4 minutes), inverting occasionally.

Cut strips of lettuce or Narva, put in a deep bowl. Add tomatoes, crackers and shrimp. Pour the sauce and mix. At the request garnish with Parmesan.

5. Caesar salad with bacon and avocado

Ingredients

• 4 slices of bacon;
• salt and pepper - to taste;
• 1 head lettuce romano;
• 1 avocado;
• ½ cup parmesan + for decoration;
• ½ cup croutons;
• salad dressing.

preparation

Throw the bacon in a dry frying pan and fry over medium heat until golden color, turning in the process. Season with salt and pepper and place on paper towels so that they have absorbed the excess fat.

Tear the lettuce leaves in a bowl. Crumble avocado slices or cubes, chop the bacon. Parmesan cheese slice or grate into thin slices.

Combine all ingredients, pour in the sauce to taste and stir. Garnish with slices of parmesan.

6. Caesar salad with salmon and asparagus

Ingredients

• ½ beam asparagus;
• salt - to taste;
• 230 g salmon fillet (2-4 pieces);
• olive oil - to taste;
• pepper - to taste;
• 1 large head of lettuce Romano;
• salad dressing;
• crackers;
• ¼ cup chopped or grated Parmesan into thin slices.

preparation

Cut the asparagus into 3 parts and drop in boiling salted water for 2 minutes. Then shift into ice water. When asparagus is cool, remove it.

Rub salmon fillets with oil and season with salt and pepper. Fry on all sides in the heated and oiled skillet until tender, about 4-5 minutes.

Cut, or Narva lettuce into small pieces and mix with a few tablespoons of sauce. Put on a plate, add the asparagus, croutons, fish, cheese slices and a little more sauce. Serve.

7. Caesar salad with chicken, mushrooms and bacon

Ingredients

• 400 g mushrooms;
• ¼ cup olive oil;
• 2 tablespoons red wine vinegar;
• 2 teaspoons of caster sugar;
• 1 teaspoon Dijon mustard;
• salt and pepper - to taste;
• 3 eggs;
• 3 slices of bacon;
• 1 whole chicken cooked in an oven or on a grill;
• 1 head lettuce romano;
• 2-3 cups croutons;
• ⅓ cup salad dressing;
• grated parmesan - for decoration.

preparation

Cut the mushrooms into thin slices and place in a deep bowl. Properly connect oil, vinegar, powdered sugar, mustard, salt and pepper and pour the mixture fungi. Mix well, cover and leave to marinate for 30 minutes.

Boil eggs. Fry the slices of bacon chopped dry pan until browned on each side (3-4 minutes). Place on paper towels to collect the excess fat. Take the chicken, remove the bones and skin and cut the meat.

Tear the lettuce leaves and fold into a large bowl. Add chicken, mushrooms, bacon, croutons and eggs, cut into 4 slices. Mix gently and pour the salad dressing.

Serve, garnished with parmesan cheese.

8. Mushrooms stuffed with Caesar salad

Ingredients

• 16 large white mushrooms or mushrooms;
• salt and pepper - to taste;
• salad dressing;
• 1½ cups chopped lettuce Romano;
• grated parmesan - for decoration.

preparation

Bake mushroom caps in an oven at 190 ° C for 10 minutes, season as desired. Connect the sauce with the chopped salad, mix well and starting to mushroom. Sprinkle with Parmesan cheese and serve.

9. Caesar salad with chicken and prosciutto in a sandwich

Ingredients

• 8 proshutto ham slices;
• olive oil - to taste;
• 4 chicken fillets, halved;
• 2 large French baguette;
• salad dressing;
• 3 small lettuce romano;
• 80 g of Parmesan cheese, grated or sliced ​​into thin slices.

preparation

Fry ham on medium heat for 1-2 minutes on each side until golden crisp. Place on a paper towel. When cool, cut into medium-sized pieces.

Heat the oil in the frying pan and fry chicken on each side for about 4 minutes pieces must be covered with a golden crust. Let cool and cut into thin slices across fibers.

Make an incision along the length of baguettes. Expand and grease sauce. Arrange lettuce leaves, chicken, ham and cheese. Close and press gently.

Cut each baguette into 4 pieces and tie a thick thread. Serve.

10. Caesar salad with chicken and pasta

Ingredients

• 220 g of short pasta;
• salt - to taste;
• 2 chicken breasts;
• ground garlic and salt - to taste;
• 1 cup crackers;
• 4 cups chopped lettuce Romano;
• ½ cup grated Parmesan cheese;
• 1 cup of salad dressing.

preparation

Boil pasta in salted water until tender. Rinse with cold water and let dry.

Fry the chicken breast until cooked, season with spices. Cut into small pieces. Connect pasta, chicken, croutons, lettuce and cheese in a large bowl.

Serve, sprinkling seasoning and mix well.

11. Homemade Pizza Caesar

Ingredients

• 1 package test pizza;
• oil - for lubricating shape;
• 450 g of chicken breasts;
• 1½ tsp minced garlic;
• 6 tablespoons salad dressings;
• 2 cups grated cheese;
• 2 green onions pen;
• 2 cups chopped leaves of Roman lettuce;
• 2 tomatoes.

preparation

Defrost the dough. Preheat the oven to 200 ºC. Lubricate the form of butter or baking, turn the dough and place in a bowl. Form bumpers on the edges. Bake for 10 minutes, to the foundation lightly browned.

Cut the fillets into small cubes. In hot oil in a frying pan, add ½ teaspoon of garlic and chicken. Fry until the meat turns white. Remove from heat, and connect with 2 tablespoons sauce.

Grease the pizza crust 3 tablespoons of sauce and sprinkle with 1 teaspoon spoon of garlic. Make half the cheese and arrange chicken. Add the remaining cheese and bake for 15 minutes until it is melted and crust is golden.

Finely chop the onion and connect it with lettuce and remaining sauce. Pour a mixture of pizza and add the tomatoes before serving.

Salad Caesar Salad

Ingredients

• ¼ cup vegetable oil;
• ¼ cup olive oil;
• 3-6 anchovy fillets - on request;
• 1 large raw egg yolk and 1 tablespoon mayonnaise;
• 2 tablespoons of lemon juice;
• 2 teaspoons Dijon mustard;
• 1 teaspoon finely grated lemon peel;
• ½ teaspoon Worcestershire sauce;
• ¼ teaspoon salt;
• ¼ teaspoon ground black pepper;
• ½ cup grated Parmesan cheese.

preparation

Connect the vegetable oil and olive oil, set aside. Blender connect anchovies, egg yolk and mayonnaise, lemon juice, mustard, zest, Worcestershire sauce, salt and pepper. Achieve a smooth consistency.

Switch on the average velocity and pour a thin stream to a mixture of oil. Stir in the cheese and mix well. Filling is enough for 1 large portion of lettuce.

Store in the refrigerator in a sealed package no more than 3 days.

Homemade croutons for the Caesar salad

Ingredients

• 2 tablespoons butter;
• 2 tablespoons olive oil;
• 2 garlic cloves, sliced ​​in half;
• 3 cups diced white bread;
• salt and pepper - to taste.

preparation

In a small saucepan, melt the butter with the olive oil, add the garlic. Then remove from heat and let sit for 10 minutes. Remove the garlic and bread roll in the oil. Pour onto a pan and bake for 10 minutes until golden brown at a temperature of 170-180 ° C. During Mix crunches several times. Salt and pepper to taste.