Hello honest people. Most of us, I'm sure, have tried this famous salad. Since 1924 (according to Wikipedia), he has gone through dozens of different reincarnations and comes to our tables in many guises. Quail and chicken boiled eggs, meat and ham, shrimp and fish, olives and so on. I even met feta. Today, I do not set myself the goal of preparing the very original version by Caesar Cardini, but I will show my home interpretation, which, I hope, is close to the original.
Despite the fact that there is no chicken in the classic Caesar salad, I still put it at home, because it tastes better and more satisfying for me, and I just can't eat a salad with breadcrumbs.
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Ingredients:
Fresh chicken egg - 1pc
Olive oil - 3 tablespoons
Lemon juice - 1 tsp
Worcestershire sauce - 1 tsp
Chicken fillet - 1pc
Romaine lettuce (Romano) - 1 small head
White bread - 200g
Spices for chicken fillet - pinch of paprika, salt and black pepper
Garlic - 1 clove
Parmesan - 2 tablespoons
How to cook:
Prepare food. Take the egg out of the refrigerator in advance. It should be at room temperature. Divide the Romano salad into leaves, rinse with cold water and pat dry.
In a saucepan, bring water to a boil and reduce heat so that it does not boil. Place the egg and cook for 2 minutes. Then immediately remove and cool under cold water. And when it cools down, separate the yolk (no protein is needed).
In a bowl or jar, mix the yolk, 2 tbsp. olive oil, lemon juice and Worcester sauce. This can be done with a whisk or fork.
Or you can simply pour into a small jar, close the lid tightly and shake vigorously.
Grate the chicken fillet on all sides with a mixture of paprika, salt and pepper.
Fry on a hot grill or in a frying pan until golden brown, 3-4 minutes on each side.
Bring the meat to readiness in the oven for 10 minutes at 180 ° C. If you do not want to use the oven, then cook immediately in a pan. For speed, you can spread the fillet lengthwise.
Cut the white bread into small cubes, after removing the crust. Most of all I like to use for these purposes ciabattu or a baguette.
Heat 1 tablespoon in a frying pan. olive oil and fry the crushed clove of garlic in it for literally a minute. Then remove it.
Grate Parmesan into crumbs on the finest grater.
Fry the bread until crisp, shaking the pan occasionally. I don't see the point of completely drying the croutons - I like it when a slight softness remains in the center of each piece. But you already see here for yourself.
Cut the chicken fillet obliquely into thin slices or narrow strips as you like.
Grate a salad bowl or plate with a clove of garlic if desired.
Tear the Romano salad coarsely into a bowl or on a dish, sprinkle a little parmesan on top, lay the chicken fillet, sprinkle with croutons. At the very last moment, pour over the dressing and cover with the remaining Parmesan.
I put the second portion on a curly plate.
If the salinity of the Parmesan is not enough, then you can eventually fix it by adding salt and, if necessary, black pepper.
The classic Caesar salad with chicken is ready.
Bon Appetit!
Caesar is one of my favorite salads in the summer. It's ultra-light, mega-crunchy, and quick to cook. When I don't have Roman on hand, I take a regular lettuce, add arugula or a simple salad mix. It is also delicious if you add chopped capers and anchovies, as well as mustard to the dressing suggested above.
For color and flavor, I love having cherry tomatoes in this salad. They have their own sweetness, juiciness and in general, I love them as much as I love them.
I suggest that those who have not cooked for a long time refresh their memory and prepare the classic Caesar salad. And, of course, tell / show what you got there.
Cook for fun and be healthy. Your Bra.
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