Caesar salad classic with chicken at home. How to make a delicious Caesar salad? Caesar salad with quail eggs

Simple classic salad Caesar is one of the most the best dishes which can be prepared in minutes. The traditional Caesar recipe contains just a few ingredients: lettuce and croutons. Chicken was added to it later. Thanks to her, the salad became even tastier and more nutritious.

If you want to prepare a beautiful and tasty salad, Caesar with chicken is what you need. See classic recipe simple Caesar, as well as several alternative recipes for cooking at home. It will be delicious!

Ingredients

calories

calories
222 kcal

Squirrels
10.8 g

Fats
16.2 g

Carbohydrates
7.4 g

Cooking:

• Step 1

  We take olive oil and pour into a bowl. Add a couple of cloves of minced garlic. If you don't like the taste of olive oil, you can mix it with sunflower oil. We partially use the resulting garlic oil for making croutons and frying fillets. The rest will be used to prepare a delicious salad dressing.



Step 2

We take white bread, cut off the crust, and cut the pulp into cubes (about 1 cm). Well suited for croutons loaf or slightly dried white bread. We spread the sliced ​​\u200b\u200bloaf in a pan, lightly fry and pour over a small amount of garlic oil. When the crackers dry, turn off the stove and leave them to cool.



Step 3

Salt the chicken fillet, pepper and pour a little oil with garlic. We put it aside, because we will fry it immediately before serving the dish. We will need the remaining garlic oil to prepare the salad dressing.



Step 4

Separate the egg yolk and add it to the bowl with the remaining garlic oil. Pour in the same 1.5 tbsp. spoons of Worcestershire sauce, add a pinch of ground pepper and salt. Squeeze the juice from half a lemon and add it to the dressing (it comes out somewhere around 2.5 - 3 tablespoons of juice). Thoroughly mix the dressing until smooth.



Step 5

Romaine lettuce is washed, dried and cut into large pieces. If desired, tear the leaves with your hands. Put in a deep bowl.



Step 6

Boil quail eggs in a steep boil (cook for about 5 minutes after boiling water). Peel the eggs and cut in half. Cherry tomatoes are also cut in half and sent to a bowl with salad. If desired, ordinary tomatoes and boiled chicken eggs can be added to the salad, which should also be cut into large pieces.



Step 7

We send crackers to a bowl with the rest of the ingredients. Parmesan or other hard cheese grate and sprinkle over salad. In terms of quantity, this comes out to about 2 tbsp. spoons without a hill of grated cheese.



Step 8

Pour dressing over salad and mix gently. We leave about a spoonful of sauce to pour over the fillet.



Step 9

Fry the chicken fillet in a pan on both sides until golden brown.



Step 10

Arrange the salad on serving platters. On top we place the still hot chicken fillet cut into pieces and pour over the rest of the sauce. Sprinkle the salad on top with a little grated Parmesan and serve. Bon appetit!

Little tricks

In the classic version, the dish turns out to be relatively light and dietary. If you prefer more hearty salads, you can add boiled chicken eggs or fried chicken fillet. In addition to chicken, this famous dish is also prepared with shrimp, ham, turkey, seafood, salmon and even mushrooms. The finished salad is also seasoned with a classic Caesar dressing, step by step recipe the preparation of which you can see on our website.

More Caesar recipes

Caesar salad with chicken has long been considered a classic salad, the recipe of which has been passed down from generation to generation. Initially, Caesar was prepared exclusively from lettuce leaves with croutons and signature sauce. Later, fried chicken, shrimp, salmon and other ingredients began to be added to it.

Making Chicken Caesar Salad at home is very easy. We have already reviewed the recipe for this simple and tasty salad above. Sometimes Caesar's recipe is changed by adding new ingredients to it or replacing Parmesan with regular hard cheese.

Dressing for Caesar may also be different. Some housewives prefer to use regular mayonnaise and soy sauce. Caesar with shrimp or salmon is also sometimes seasoned with olive oil and lemon juice.

If the classic simple chicken Caesar salad recipe is already a little boring for you, you can try making a salad according to one of the following recipes. It will be delicious!

Classic Plain Caesar Salad with Chicken

A simple classic Caesar salad has long been an indispensable attribute. holiday table. This salad is prepared New Year and birthdays are served in most restaurants and cafes.

Thanks to its simplicity, Caesar salad can be easily prepared at home. It has good nutritional properties, is rich in vitamins and looks very appetizing.

Ingredients:

• Chicken fillet - 250 g
• White bread (loaf) - 100 g
• Butter - 10 g
• Tomatoes (cherry) - 10 - 12 pcs
• Parmesan cheese - 50 g
• Garlic - 1 clove
• Spices, salt - to taste

For sauce:

• Olive oil - 80 ml
• Lemon juice - 3 tbsp. l
• Ready mustard - 1.5 tsp
• Egg yolks (boiled) - 2 pcs
• Garlic - 1 clove
• Salt, pepper - to taste

Cooking:

1. We wash the chicken fillet, cut into cubes. Salt and sprinkle with your favorite spices. We set aside.
2. Cut the crust off the bread and cut the flesh into cubes. Place in a greased pan and fry quickly. You can add a little salt and squeeze a clove of garlic so that the croutons acquire a light garlic flavor.
3. The next step is to prepare the salad dressing. To do this, boil hard-boiled eggs and extract the yolks from them. We knead the yolks in a bowl, add olive oil and lemon juice to them. We also add mustard and a pinch of ground pepper to the sauce. Mix thoroughly.
4. We tear the salad with our hands and put it on a serving plate. We also cut the cherry tomatoes into two parts and add to the salad. Grate cheese and sprinkle over salad. Add croutons and gently drizzle dressing over salad.
5. Fry the chicken fillet in a pan and put it on top of the prepared salad. Sprinkle with a little cheese and serve while the chicken is still hot. Bon appetit!

Ready Caesar with chicken turns out to be very appetizing and tasty. If you want to make the salad more satisfying, you can add chopped chicken or quail eggs to it. It will taste even better.

Caesar salad with chicken and mayonnaise at home

Traditional Caesar salad can be prepared at home. Sometimes this salad is prepared with regular mayonnaise. Only the main ingredients remain from the classic recipe: lettuce, tomatoes, croutons and cheese.

If you want to quickly cook Caesar with mayonnaise, our recipe may come in handy for you. So.

Ingredients:

• Chicken breast - 1 pc.
• Iceberg lettuce - 10 - 14 leaves
• Hard cheese (preferably parmesan) - 70 g
• Cherry tomatoes - 8 pcs (or regular - 1 pc)
• Mayonnaise - for dressing
• Soy sauce - 1 tbsp. spoon (optional)
• Vegetable oil - 1 tbsp. spoon
• Long loaf for croutons - 2 pieces
• Garlic - 1 - 2 cloves
• Pepper and spices - to taste

Cooking:

1. We wash the chicken fillet well and salt. Squeeze the garlic and rub the chicken with it. If desired, you can also sprinkle the fillet with your favorite spices. We set our chicken aside, the path will be slightly marinated. We will fry it at the end, just before serving the salad.
2. Next, we need to prepare the crackers. To do this, cut off the crust from the loaf, and carefully cut the pulp into cubes (about 1 cm). It is best to take slightly dried bread. Then it will not crumble and retain its shape. Fry the croutons in a pan or in the oven with a little oil. You can also lightly salt them, squeeze out a clove of garlic and sprinkle with ground pepper.
3. Cut the tomatoes into cubes, if you take cherry tomatoes, then cut them into two parts.
4. mayonnaise mixed with soy sauce. This will be our gas station. If desired, you can add a little grated parmesan to the sauce.
5. Wash iceberg lettuce and cut into large pieces. By the way, you can take a ready-made salad mix for Caesar.
6. Put lettuce leaves in a deep plate, add tomatoes and season with mayonnaise and sauce. Mix carefully.
7. We shift the salad on a beautiful wide plate. Add croutons and sprinkle with grated cheese.
8. Quickly fry the chicken over high heat, cut and spread on top of the salad. For beauty, you can still lightly sprinkle with cheese and serve immediately. By the way, if you are preparing a salad for a large company (not in portions), you can simply fry the chopped chicken and mix with the rest of the ingredients.

Ready Caesar with mayonnaise turns out delicious and no less beautiful than the classic one. This dish is good to cook for the holidays. It can also be quickly prepared for dinner on ordinary days. Those who don't really like iceberg lettuce can indulge in a similar salad with Beijing cabbage. If desired, quail or chicken eggs or even olives can also be added to it.

History of Caesar salad

Despite the fact that Caesar salad has become widespread throughout the world, the history of the appearance of this dish is very commonplace. They say that its creator was the talented chef Caesar Cardini. While working in America in 1924, Caesar found himself in a difficult situation. His restaurant simply did not have enough food to feed all the guests.

Not wanting to give up, Caesar Cardini decided to make a simple salad from the leftovers. To do this, he combined lettuce leaves and croutons, seasoning them with an unusual sauce based on chicken eggs and parmesan.

The salad immediately found its fans due to its unusual taste, simplicity and lightness. Later, the recipe for the dish spread throughout the world, and each subsequent cook supplemented the salad with more and more new ingredients.

Now Caesar salad is prepared with chicken, shrimp, salmon, tongue, ham and many other products. The main attribute is the signature sauce, which makes this dish truly unique.

If you are a supporter of various gastronomic experiments, we offer you to try something new. Just choose a recipe for yourself and prepare a salad according to one of our recipes.

Delicious Caesar with smoked chicken

Very tasty and simple Caesar salad is fashionable to cook with smoked chicken. Thanks to the tender and fragrant chicken, the salad turns out to be rich and bright. It's even easier to cook. Crackers can be prepared in advance or purchased at ready-made, and the salad itself can be easily made even in the country or in field conditions.

Ingredients:

• Smoked chicken - 250 g
• Crackers - 50 g
• Hard cheese - 100 g
• Cherry tomatoes - 10 - 12 pcs
• Leaf lettuce - 12 - 14 sheets
• Olive oil - 30 ml
• Dijon mustard in grains - 2 tsp
• Lemon juice - 2 tbsp. l

Cooking:

1. Cut the smoked chicken into larger pieces. To do this, you can cut the leg or take a ready-made breast.
2. Three cheese coarse grater. Parmesan is usually used to make Caesar. If there is none, you can replace it with another hard cheese.
3. Next, prepare the salad dressing. To do this, pour olive oil into a bowl or cup, squeeze the lemon juice and add mustard. Mix thoroughly. If desired, you can also add a couple of boiled yolks and your favorite spices to the dressing.
4. Lettuce leaves are washed, dried and cut into large pieces. Put in a bowl, add chopped tomatoes and chicken. Dress the salad and mix thoroughly. We shift to a beautiful plate, add croutons on top and sprinkle with grated cheese.

Serve the finished salad immediately to the table until the croutons are soaked. It turns out very tasty. Bon appetit!

Easy Homemade Chicken Caesar Recipe

A fairly simple and tasty home-style Caesar salad can be prepared both with Worcestershire sauce and with a regular dressing based on lemon juice and olive oil. When cooking Caesar at home, sometimes mustard and egg yolks are added to the dressing, less often they use soy sauce and regular mayonnaise.

Let's look at a salad recipe that is close to the original. It's also easy to make at home with Worcestershire sauce and other ingredients on hand. So.

Ingredients:

• Chicken fillet - 250 - 300 g
• Lettuce (Romaine or Iceberg) - 1 bunch
• Hard cheese - 50 g
• Cherry tomatoes - 10 - 12 pcs
• White loaf - 2 - 3 pieces (for croutons)
• Sour cream or mayonnaise (low fat) - 100 g
• Boiled egg yolks - 2 pcs
• Mustard - 0.5 tsp
• Olive oil (for frying) - 2 tbsp. spoons
• Garlic - 2 - 3 cloves
• Worcestershire sauce - to taste
• Greens (dill) - 4 - 6 branches
• Salt, spices - for croutons and chicken

Cooking:

1. by the most tasty ingredient The homemade caesar, of course, is the chicken. It is best to take the breast for a salad. To make it more fragrant and juicier, it must first be rubbed with salt and spices, poured with olive oil and a small amount of garlic. It is better to fry the chicken at the end so that it has time to marinate well. It can be sliced ​​straight away or fried as desired.
2. After that, you can start preparing crackers. It is better to cut the crust from the loaf immediately, and cut the pulp into small cubes (about 1 cm). Next, put the bread in a pan, pour olive oil and add a clove of garlic chopped with a knife. Squeezing garlic through a press is not necessary, otherwise it will quickly burn and give an unpleasant odor. You need to fry the crackers until they are slightly dry. At the end, they can be sprinkled with salt and your favorite spices.
3. If the crackers turned out to be greasy, they can be transferred to a paper napkin and left to cool. The paper will absorb excess oil and the crackers will not get wet.
4. We will prepare the sauce for homemade Caesar from low-fat sour cream or mayonnaise. To do this, combine it with chopped egg yolks, mustard and garlic. Optionally, you can add a little soy or Worcestershire sauce.
5. Grind lettuce leaves and tomatoes and put them in a deep plate. Sprinkle with a little grated cheese, season with sauce and mix well. Next, transfer the salad to a serving plate. Add croutons on top so that they do not get wet, and fried chicken fillet. If desired, the salad can be sprinkled with cheese to make it more beautiful. It is better to serve it immediately, while the chicken is still hot. It turns out very tasty and satisfying. Bon appetit!

These are the recipes for homemade Caesar that we reviewed today. Do not be afraid to experiment, because the salad recipe itself appeared by chance, but conquered the whole world. Cook and enjoy with us. It will be delicious!

Caesar salad is perhaps one of the most misunderstood dishes. But this does not prevent him from having his fans around the world. Still, because it is tasty, satisfying, original and easy to prepare.

A bit of history

Contrary to popular belief, he has nothing to do with the Roman emperor. Yes, and it can not be attributed to Italian cuisine. In fact, everything is rather confused with his homeland. It was created by a really Italian chef Cesar Cardini. At one time, he moved to the United States in order to open his own catering establishment. But he opened it in Mexico, a country not burdened by dry law in those days. Therefore, these three countries can immediately claim participation in the creation of an innovative salad.

According to the most common version, the dish was born on Independence Day. A lot of guests gathered in Caesar's establishment, snacks flew away at an incredible speed, and the guests demanded more and more. At some point, the chef found only a few bunches of lettuce, crackers, eggs and Worcestershire sauce in the kitchen. The talented chef did not panic, but simply created it in haste from the available products. The dish was enjoyed by all the guests. Since that day, the salad, named after its creator, has firmly established itself in the assortment of his institution, and then spread throughout the world.

What do you need to make a Caesar salad?

For almost a hundred years of its existence, this dish has changed many times. As a result, there were hundreds of different variations. But the classic composition of Caesar is as follows: romaine, croutons (they are also called croutons) and a special Worcester sauce. This is the basis on which the various variations are built.

Cooking Caesar: culinary subtleties

Salad

Choose the freshest greens. In the traditional version, it should be romaine - it was from it that the first Cesar was prepared. But in modern variations, the use of some other varieties is also acceptable: iceberg or lettuce.

If, nevertheless, the leaves managed to wither a little, and you definitely need to cook Caesar salad today, use the proven method. Soak it for half an hour in cool water (you can even add ice). So they will become stronger again and the dish will not be spoiled.

crackers

To prepare Cesar salad, they are usually made from white bread, cut into squares. The most interesting taste is obtained if the crackers are not just baked, but lightly fried in olive oil flavored with herbs and garlic. In some cases whole toasts are used. Modern cuisine is moving away from traditional white bread, using rye, whole grain and even buckwheat varieties.

A little secret on how to make Caesar tastier: use both olive and butter to fry croutons. Melt the butter in the olive until slightly sizzling, then stir in the sliced ​​bread. Fry with constant stirring until the crust is golden on all sides. Remove from heat and transfer to paper towels to remove excess oil.

It is possible, and even necessary, to use slightly stale bread for crackers. This will make them crispier and make a real Cesar salad. But be careful when baking or frying, do not overcook! You want crackers that are crispy but soft in the middle.

Sauce

The classic composition of Caesar salad involves the use of real Worcestershire sauce. Additional ingredients may change, but this one should remain the same. Don't try to make your own Worcestershire sauce. There are too many complex ingredients in its composition: malt vinegar, anchovies, sugar melissa and two dozen different spices. Achieving the right balance of taste at home is extremely difficult. Therefore, if you want to cook Cesar correctly, do not save on this component of it.

But do not think that refueling in this case It's just Worcestershire sauce. No, it must be diluted with lemon juice, whipped raw egg, olive oil and grated parmesan.

Perhaps it was thanks to such a multi-component dressing that Caesar eventually received the famous culinary award - the title of the most significant culinary dish in the United States over the past half century from the Epicurean Society in Paris.

Innings

It is not enough to know how to cook Caesar deliciously. It is important to know how to present it correctly. In the post-Soviet space, there is a strange understanding of the word salad, where all the ingredients are invariably placed in a bowl, poured with dressing, mixed almost to a mushy state, and after that this mess is laid out on plates and served to guests. In the case of our dish, this approach is fundamentally wrong.

When we prepare a salad, we first need to pick up a part of the lettuce leaves with our hands and arrange in portions in a bowl for serving. Then pour in some of the dressing. The remaining leaves, sauce, parmesan and part of the croutons are mixed together, put on a plate. Then everything is sprinkled with the remaining croutons and the remaining portion of Parmesan. This is the only way we get a real Caesar salad, the recipe of which was created by Cardini.

Caesar recipes

Having figured out how to cook Cesar properly, let's move on to its specific variations. For starters, the most common.

How to make chicken caesar salad at home

Grocery list:

• Fresh chicken fillet - 350g
• Lettuce - 3 bunches
• Croutons - 20 g
• Hard parmesan - 50 g
• Worcester Sauce
• Lemon juice
• Vegetable oil (preferably olive oil)

Beat the meat, fry. Ideally, use a grill or grill pan for this task. Dry the crackers, put them in a deep container, season with olive oil. Fresh and crisp lettuce leaves are traditionally torn by hand rather than cut with a knife. Parmesan is used grated or in very thin slices. Therefore, use either a fine grater or a vegetable peeler. Cut the chicken into slices after frying. Vegetable oil is whipped by hand or in a blender with Worcestershire sauce and freshly squeezed lemon juice to the consistency of liquid mayonnaise, seasoned with spices.

Divide the prepared lettuce leaves among plates. Drizzle with the resulting dressing, but leave some. Fold in half of the croutons and parmesan. Lay the chicken slices beautifully on the spread out lettuce, then the leaves soaked in the sauce with croutons. Finally, add the remaining breadcrumbs on top. Treat your guests!

How to cook caesar salad with shrimp

Total Time 1 hour

Servings 4

Ingredients

• 1 inflorescence Lettuce (preferably Romaine)
• 1 branch cherry tomatoes
• 10 pieces large shrimp (Royal or Brindle)
• 200 gr White loaf (French baguette)
• 1 clove Garlic
• 1 pc Egg 1 pc
• ½ piece Lemon
• Olive oil
• Worcestershire sauce
• Salt
• Pepper

instructions

Pass the garlic through a press. Mix half of the resulting amount with a couple of tablespoons of vegetable oil. Add your favorite spices. Pour the cleaned shrimp with the resulting marinade. Leave to marinate.

Cut the baguette into cubes. Dry in the oven. In a frying pan, mix the garlic with olive oil, heat the resulting mixture well and pour the dried crackers into it, fry until an appetizing crust appears.

Separately, mix the egg yolk with olive oil, beat until mayonnaise, add lemon juice and Worcestershire sauce, salt and pepper. You should end up with a spicy and slightly sour dressing.

Put the shrimp into the pan along with the oil. Fry until golden brown.

Lettuce is placed first on the plates. Top it with the prepared sauce. Arrange fried shrimp nicely on top. Cut the cherry tomatoes in half and add to the dish. Add Croutons, simmer with Parmesan. Pour in the remaining sauce.

How to make a delicious Caesar salad with chicken and oranges

Grocery list:

• Chicken fillet - 2 pcs
• Orange - 1pc
• Ginger - 20g
• ½ loaf or baguette
• Romaine - 100g
• Iceberg - 100g
• Arugula - 100g
• Cherry tomatoes - 200g
• Parmesan - 100g
• Eggs - 4 pcs
• Capers - 1 tbsp.
• Lemon - 1 pc.
• Anchovies - 5 pcs
• Mustard
• Olive oil
• Vinegar
• Pepper

Make juice from oranges. Divide the chicken into small slices. Make a marinade with orange juice and ginger. Dip the meat slices into the resulting marinade. Let marinate and then fry.

Baguette (preferably already slightly dried up) cut into small squares. Send the resulting cut to dry in the oven. Transfer to a convenient container, add crushed garlic, a little olive oil, spices. Shake the resulting mixture.

Romaine, iceberg and Ruccola wash, dry, tear. We separate the yolks from two eggs, mix them with mustard, freshly washed lemon juice and filleted fish, rub thoroughly. Season with olive oil. Lastly, add crushed garlic, finely chopped capers, spices.

Cooking poached eggs. In a separate saucepan, bring water to a boil, add a little vinegar and stir until a strong whirlpool appears. Carefully break the egg into the resulting funnel. We take out after a minute of cooking, we carry out the same procedure with the second egg.

We cut the tomatoes. We rub the cheese or cut it with a vegetable cutter into thin slices.

We serve the dish: we send lettuce leaves processed in an appropriate way on a plate, pour a part of the sauce. Top beautifully arrange chicken slices, tomatoes and poached. Drizzle with the remaining sauce. Sprinkle with grated parmesan, sprinkle with a handful of toasted croutons. You can submit!

It is unlikely that the Caesar salad is directly related to the ancient Roman commander, whose biography is studied in school history lessons. However, in terms of fame, this dish is almost not inferior to it. One of the more popular classic Caesars is chicken, served in many large restaurants and small cafes around the world. The taste of a salad with chicken breast, crispy garlic croutons, thin "flakes" of Parmesan cheese and signature sauce is familiar to many lovers of delicious food.

The classic Caesar recipe has been a subject of culinary controversy for many years. Each chef presents it differently: some consider it obligatory to use small cherry tomatoes and quail eggs. Other than chicken, white bread croutons, sauce and lettuce, do not put anything in the dish. We have collected for you the most popular recipes for this dish, which do not differ much from the generally accepted classics. Choose the closest in terms of sensations and set of ingredients, create your own homemade culinary masterpiece - the chefs of the best restaurants will be jealous!

Classic Caesar salad with fried chicken - a simple step-by-step recipe with a photo

For cooking you will need:

• roman salad (romano, romaine) - 400 g (about 1 medium head);
• white bread (loaf, baguette) - 100 g;
• chicken (breast fillet) - 400 g;
• fresh garlic - 2 teeth;
• extra virgin olive oil - 50 ml (sauce) + 3-4 tbsp. l. (frying);
• chicken egg (selective category) - 2 pcs.;
• lemon - 0.5 pcs.;
• parmesan cheese - 20-30 g;
• table salt - 1 tsp;
• freshly ground black pepper - a pinch;
• Worcestershire sauce - 1 tsp;
• Dijon mustard - 1 tsp

Cooking method:

1. Crackers (croutons) are the “calling card” of the Caesar salad, not a single recipe can do without them. It is better to cook them at home, rather than using store-bought ones. For croutons, it is better to take a little stale bread (loaf, baguette). It crumbles less when cut, and crackers from it are more crispy. Cut the crust off the bread (optional) and then cut the crumb into small cubes of about the same size. You can cook crackers for Caesar in a pan (it will turn out faster) or in the oven (croutons will absorb less fat).

   In the first method, it is necessary to heat 2-3 tablespoons of oil in a frying pan and fry garlic (1 clove) cut into moderately thin slices on it. Once the garlic cloves are golden and impart flavor to the oil, they should be removed from the pan. Spread the diced bread on toast. Brown it over medium heat until crispy, stirring occasionally so that the croutons are baked evenly and do not burn. Pour the finished crackers into a bowl, leave to cool.

   If you prefer to cook in the oven, preheat it to 180 degrees. Place bread cubes on a large baking sheet. It is desirable that the bread is placed in 1 layer - so it will bake more evenly and faster. Drizzle the bread with a little olive oil and place in the hot oven. Bake for 7-10 minutes, turning the croutons once. Mix a spoonful of oil with a clove of garlic passed through a press and a pinch of salt. Grind the mass, fill it with ready-made croutons. Mix well, chill.



2. Another almost indispensable ingredient in Caesar is chicken. Most often, breast fillet is used to prepare this dish. It can be pre-marinated in your favorite spices with the addition of 1 tsp. any vegetable oil. If there is no time for pickling, immediately start frying. 1-2 tbsp. l. Heat olive oil in a frying pan over medium heat. Put the fillet, after washing it and drying it with paper napkins. Fry the chicken on both sides until golden brown, at the end of cooking, salt and pepper, season with other spices (optional). If the chicken is not cooked inside, bring it to readiness in the oven. It is better to fry whole fillets so that the inside of the bird remains soft and juicy.



3. Cool the chicken breast a little, cut it into small pieces.



4. Prepare egg yolk sauce. It can be made in a blender or beat the ingredients with a hand whisk. Boil water in a small saucepan. Adjust the heat so that the liquid boils continuously, but barely noticeable. Chop the eggs from a wide (blunt) tip, lower into the water, remove after a minute. To prepare the sauce, only the yolks are needed, the protein can be used at your discretion. Transfer the yolks to a blender. Send a peeled garlic clove there (when using a whisk, crush the garlic beforehand), 50 ml of olive oil, 1 tbsp. l. freshly squeezed lemon juice, a little salt and ground pepper. Also pour Worcestershire sauce, put mustard.



5. Beat until smooth, light mass. The sauce will be quite thick and flavorful.



6. It remains only to collect and serve "Caesar". Tear washed, dried lettuce leaves into small pieces, send to a deep salad bowl. Instead of romaine, you can use a different type of leaf lettuce, to taste, but in the classic version, Roman is used. Put the chicken in there. Add some sauce and stir. Sprinkle cooled croutons on top, add more sauce, mix again. When serving "Caesar", sprinkle each serving with grated parmesan, pour over the rest of the sauce, decorate with croutons.
7. 
   https://www.youtube.com/watch?v=i8OVS21onu4

It is advisable to serve the salad immediately after cooking, so that the croutons do not get wet, but remain crispy.

How to cook "Caesar" with chicken breast, homemade croutons and tomatoes for the festive table?

What is included in the salad:

• chicken fillet - 1 pc. (medium size);
• lettuce - 12-16 sheets (not very large);
• red tomatoes - 2 pcs. (medium);
• bread (or loaf) - 4-6 slices;
• olive oil -1 tbsp. l.;
• hard cheese - 50 g;
• sour cream (fat content 10-15%) - 100 ml;
• pickled cucumber - 1 pc. (small);
• ready-made mustard - 1 tsp;
• garlic - 1 clove;
• salt of fine or medium grinding - 0.5 tsp. (taste);
• ground pepper (mixture or only black) - 0.25 tsp.

How we will cook - a detailed recipe with a photo:

1. Put the chicken to boil or bake in a bag or foil - so the meat will turn out very tasty and juicy. Before cooking in the oven, grate with your favorite spices, and in case of cooking, add bay leaves, a few peas of allspice, etc., to the pan. You can also fry the fillets in olive oil in a pan. It will take less time, but the salad will turn out a little more high-calorie. While the chicken is cooking, wash the lettuce and shake off the water. Tear some of the leaves with your hands, put in a large salad bowl. Before laying out the ingredients, the inner surface of the dish can be greased with a clove of garlic cut in half - "Caesar" will turn out even more fragrant.



2. Cut the finished fillet into cubes or oblong slices.



3. Spread the chicken evenly over the lettuce leaves.



4. Cut the tomato into slices or cubes. Instead of large tomatoes, you can take miniature cherry tomatoes - they look very nice in a ready-made salad.



5. Lay out the tomatoes in the next layer.



6. Top with remaining lettuce and grated cheese. Add dressing to salad. To prepare it, you need to coarsely chop the cucumber and garlic, chop with a blender. Mix the resulting mass with sour cream and mustard. Season the sauce with pepper, salt, mix well. You can also use ready-made (store) dressings. Mix the salad, put it in the refrigerator for 10-20 minutes.



7. For croutons, cut white bread into small, neat cubes. Fry until golden brown in hot olive oil, pepper, add a pinch of salt. Cool the finished croutons, sprinkle them with "Caesar" before serving.

https://www.youtube.com/watch?v=SsuhAeRlXXw

Simple ala Caesar salad with chicken, Chinese (Beijing) cabbage, cheese and mayonnaise

What will be required:

• Beijing cabbage - about 150 g (only leaves, without stalk);
• chicken (boneless) - 300 g;
• cherry tomatoes - 6 pcs.;
• hard cheese (ideally Parmesan) - 50 g;
• unsweetened whites bakery products- 70-100 g;
• fresh garlic - 2 medium cloves;
• turmeric, paprika, pepper - a pinch each;
• fine salt - to taste;
• mayonnaise (low-fat) - 120 g;
• deodorized vegetable oil - 3 tbsp. l.

How we will cook - a step-by-step culinary instruction:

1. Cut the bread into cubes, triangular slices or sticks, after removing the crusts. Pour a spoonful of oil, spread on a baking sheet, send to a preheated oven. Dry the crackers until crispy. The recommended cooking temperature is 180-200 degrees, the duration is 15-20 minutes. In the meantime, the croutons are browned and cooled, move on to other products.

   Cut the chicken across the grain into oblong pieces. You can use breast fillets or fillet the legs, removing the skin from them and removing the bones. In the second case, the chicken will turn out more juicy. Sprinkle chopped meat with turmeric, a little paprika and pepper, mix. Pour a few tablespoons of oil into the pan. You can use the classic for this salad - olive or replace it with a more affordable one - sunflower (necessarily refined). Pour the fillet pieces into the heated fat. Stir fry over medium heat until golden brown. The meat should remain juicy inside, so it is important not to overcook it on fire. Wipe the fried chicken from the remaining oil with paper towels.



2. Wash the Beijing cabbage leaves, remove the hard part (stump), and cut the soft part into not too small squares. Unlike the romaine lettuce used in the classic Caesar version, this cabbage is more juicy, sweet and crunchy.



3. Cut the tomatoes in half, removing the hard "pig" along the way.



4. Prepare the sauce. To do this, grate cheese and garlic on a fine grater, mix with mayonnaise. Season the mixture with freshly ground pepper, put a little salt, stir well. Add most of the prepared ingredients to the sauce (leave a little cabbage, chicken and tomatoes for decoration), mix gently.

https://www.youtube.com/watch?v=SUiGSyfZQx8
5. Put the dressed part of the salad on a plate, decorate with the reserved cabbage, tomato halves, grated cheese, croutons. Top with a little mayonnaise or the rest of the sauce.

Diet Caesar salad with cherry tomatoes, quail eggs, lettuce

List of required products:

Main:

• bread (preferably whole grain) - 100 g;
• chicken breast fillet - 150 g;
• lettuce leaves - 70 g;
• cherry tomatoes - 5-6 pcs.;
• quail eggs - 4 pcs.;
• granulated garlic - 0.5 tsp. (taste);
• salt, ground pepper - to taste;
• paprika, turmeric - 0.5 tsp each;
• olive oil - 1 tsp;
• hard cheese (preferably parmesan) - 30 g.

For refueling:

• natural yogurt with a reduced percentage of fat - 100 g;
• mustard (not very spicy) - 1 tsp;
• lemon juice - 1 tsp;
• granulated garlic - 0.25 tsp;
• a mixture of Provence herbs (or dried basil and thyme) - a large pinch;
• salt, black pepper - to taste.

Step by step cooking recipe:

1. First, it is better to deal with ingredients that require heat treatment (chicken, eggs, bread) so that they have time to cool down by the time the salad is assembled. Chicken fillet, wash, clean from films and fat, wipe with a napkin. Marinate the meat in a mixture of garlic (0.25 tsp), paprika, pepper, turmeric. After 30 minutes, rub with salt, wrap in foil and bake in the oven for about 25 minutes. Then remove the foil and bring the chicken to readiness under the grill (so it will be covered with a delicious crust). Cool the baked fillet, cut into small pieces.



2. For a dietary version of the salad, it is better to use whole wheat flour bread. It must be cut into small cubes, mixed with olive oil (1 teaspoon), sprinkle with garlic (the remaining quarter of a spoon), pepper and brown in a dry frying pan or in the oven. Allow crackers to cool completely.



3. Put the eggs in a saucepan, cover with cold water, put on medium heat. Boil after boiling for 4-5 minutes. Cool boiled eggs in cold water, peel, cut into halves.



4. Wash tomatoes, cut in half. Instead of small cherry tomatoes in this Caesar recipe, it is acceptable to use large tomatoes, they will need to be cut into cubes.



5. Prepare dressing by mixing yogurt, mustard, garlic, spices, salt and pepper, lemon juice. Let the resulting sauce brew for 7-10 minutes.



6. Wash lettuce leaves and dry. Cut coarsely.



7. Put chopped lettuce leaves on a large dish, place chicken pieces on top, pour over a small amount of sauce.

https://www.youtube.com/watch?v=-gxDzRgzMIY
8. Arrange quail egg halves and cherry tomatoes on top of the breast. Sprinkle with croutons and cheese, cut into thin slices. The salad is ready to serve.

According to this recipe, a salad at home is obtained exactly like in a restaurant.

Required Ingredients:

Basic set of products:

• chicken fillet - 1 pc. (large);
• garlic - 1.5 teeth (1 in the marinade, 0.5 - for crackers);
• loaf - 100 g;
• lemon juice - 1 tbsp. l.;
• turmeric - 0.5 tsp;
• soy sauce - 50-70 ml;
• olive oil - 30 ml;
• lettuce leaves - 70-100 g;
• cherry tomatoes / regular - 5-6 / 1-2;
• grated parmesan - 2-3 tbsp. l.

For the sauce you will need:

• egg yolks - 2 pcs. (from selected eggs);
• sugar, salt - a pinch;
• olive oil - 50-70 ml (to get a thick consistency);
• lemon juice - 1 tsp;
• milled anchovies - 2 pcs.;
• Worcestershire sauce - 1 tsp;
• garlic - 0.5 teeth;
• grated parmesan - 1 tsp

Step by step cooking algorithm:

1. Cut the breast into small oblong pieces, put in a deep bowl. 1 garlic clove, peeled, chopped with a knife, add to the chicken. Put turmeric there, squeeze out a spoonful of lemon sauce (make sure that the bones do not get to the chicken), pour soy sauce. Mix everything well, leave the chicken to marinate for 30-60 minutes. You can mix a couple of times during this time so that the bird absorbs the marinade more evenly.



2. Finely chop half a clove of garlic with a knife. Heat the pan well, pour 1-1.5 tbsp. l. unrefined olive oil, pour garlic into it. Fry a little, stirring, literally for 20-30 seconds. Then pour the bread cut into small pieces, mix. It is important not to overcook the garlic - when it starts to burn, it will give an unpleasant bitter taste to the croutons. Fry the croutons until golden brown, remove from the pan.



3. Fry the marinated chicken slices in the remaining olive oil (preheat) for a couple of minutes on each side. Remove from the stove, cool the meat.



4. For this variation of "Caesar" it is better to take the leaves of Roman lettuce (it is known as romaine, romaine, romaine), it is from them that this dish is prepared in most good restaurants. But, when preparing a salad with your own hands, you can replace it with lettuce, iceberg, or other varieties that you prefer or your home gourmets. Tear the green leaves with your hands, rather large, but carefully. Put them on a flat dish or in a deep salad bowl.



5. Top with an even layer of chicken.



6. Drizzle generously with sauce.



7. Then lay out the ruddy croutons.



8. Sprinkle with finely grated parmesan.



9. Garnish with cherry tomatoes cut into 4 pieces. You can spread some more sauce on top.

https://www.youtube.com/watch?v=mOFXmAIR1RM
10. Salad ready!

Recipe from Konstantin Ivlev - with grilled chicken and quick mayonnaise and soy sauce dressing



What is the dish made of?

• mayonnaise (ready-made or homemade) - 400 ml;
• soy sauce - 40-50 ml (to taste);
• garlic - 1 clove;
• grated parmesan - 50-70 g;
• anchovy fillet - 5 pcs.

The basis:

• chicken (milled breast) - 2 pcs.;
• olive oil (unrefined) - 50 ml;
• garlic - 2-3 cloves;
• a mixture of herbs (at the discretion);
• unsweetened crackers - 400 g;
• romaine lettuce - a large head of cabbage;
• parmesan cheese (finely grated) - 100-150 g;
• salt - as needed.

Step by step description:

1. It will take no more than 3-5 minutes to prepare the sauce. Mix ready-made mayonnaise with soy sauce, anchovies (you can add a couple of tablespoons of oil in which the fish was marinated), a clove of garlic crushed with a knife and parmesan. Blend with an immersion blender until smooth. Thick, savory dressing is ready.
2. Drizzle the chicken with oil. Crush the garlic, cut into small pieces, send to the chicken fillet. Sprinkle the meat with herbs (Provencal, Mediterranean - whichever you prefer). Mix chicken with marinade, marinate for 30-60 minutes. Then bake on the grill (or in the oven). When the breast has cooled, cut it into cubes.
3. Coarsely chop the romaine lettuce or tear it with your hands.
4. Crush crackers to large crumbs.
5. Mix salad with chicken, add parmesan and dressing. Mix. Then add breadcrumbs and mix again. You can taste the perfect dish from the chef!

Original recipe from Yulia Vysotskaya with chicken and avocado

To prepare 4 servings, you will need:

Base:

• roman salad (romano) - 1 head;
• chicken breast fillet - 1 pc.;
• avocado - 1 pc.;
• chicken eggs (category C-1) - 4 pcs.

Sauce:

• fresh garlic - 1 medium clove;
• egg yolk (from selected eggs) - 1 pc.;
• lemon juice (freshly squeezed) - 1 tsp;
• wine vinegar (light) - 3 tsp;
• Dijon mustard - 0.5 tsp;
• garlic oil - 1 tbsp. l.;
• aged hard cheese (parmesan) - 80 g.

The order and features of preparation:

1. Grate the chicken with salt and spices, grease with a small amount of oil and fry in a grill pan until cooked (can be cooked in the oven). Let the meat cool, and then cut it into small portions.
2. Grind garlic with a grater or press, mix with chicken yolk, a pinch of pepper, salt. Also put mustard, vinegar, lemon juice. Punch the mass with a blender, and then pour in the oil in a thin stream, without stopping whipping. Add half of the grated cheese.
3. Tear / cut lettuce, put part of the leaves in a salad bowl or on a dish. Spread the chicken on top, peeled and cut into slices of avocado, pieces of hard-boiled eggs. Sprinkle with remaining lettuce and cheese.
4. Dress salad with dressing, salt and pepper to taste. Serve sprinkled with wheat croutons.

Caesar salad with pineapple, chicken and Greek yogurt

• parmesan (or other hard cheese of this type) - 100 g;
• Greek yogurt - 150 g;
• mayonnaise - 100 g;
• anchovies - 4-5 fillets;
• garlic - 1-2 cloves;
• salt pepper;
• chicken breast - 2 pcs. (medium-sized);
• pineapples (fresh or canned) - 100-150 g;
• favorite spices - for marinating meat;
• a little vegetable oil - for frying;
• iceberg lettuce, romaine (your choice or both);
• wheat crackers - 2-3 handfuls.

How to make salad:

1. Marinate the chicken in your favorite spices, leave at room temperature for 30 minutes. Without wasting time, prepare the dressing. To do this, mix finely grated parmesan (3-4 tablespoons) with natural yogurt and mayonnaise. Add a minced garlic clove. Salt, pepper. Punch the mixture with a blender.



2. Cut the chicken into small pieces. Fry in hot oil until golden brown.



3. In the meantime, take a deep salad bowl and put salad in it (tear or cut), as well as pineapple pieces (you can take fresh or canned).



4. Then put warm ruddy chicken in a salad bowl. You can also add some sweet canned corn - it will go well with the rest of the ingredients.



5. Pour generously with dressing, sprinkle with cheese and mix.

https://www.youtube.com/watch?v=U00-mPMgGLo
6. Sprinkle with breadcrumbs before serving.

Delicious Caesar salad with bacon and chicken, olives and anchovies

What does the dish consist of?

Main products:

• baked or boiled chicken breast - 200 g;
• cherry tomatoes (optional) different colors) - 100 g;
• Roman salad - 150 g;
• raw smoked bacon - 3-4 strips;
• parmesan cheese (or equivalent) - 30-50 g;
• garlic - 1 clove;
• yesterday's wheat bread - 100 g;
• olive oil - a couple of spoons;
• a couple of pinches of salt and pepper.

Refueling:

• unrefined olive oil - 4 tbsp. l.;
• mayonnaise + natural yogurt - 300 g;
• anchovies in oil - 60 g;
• pickled olives (pitted), capers - 20 g each
• parmesan (or other hard cheese) - 20 g;
• Dijon mustard (not grain) - 1 tsp

How will we cook:

1. Remove the crusts from the bread, and cut the crumb into neat small cubes. Mix in a small container chopped garlic, 2 tablespoons of oil, 1 tablespoon of water, a pinch of salt and black pepper. Stir, pour the mixture to the bread, with shaking movements distribute the filling into cubes. Fry in a pan (no need to add oil to it) for 4-5 minutes, until golden brown, not forgetting to stir.
2. Grate Parmesan with small holes. Cherry cut into 2 parts, divide the salad with your hands or a knife into large pieces, cut the chicken into slices.
3. Fry the bacon until crispy in a pan, and then cut into medium pieces.
4. To prepare the dressing, combine all dressing ingredients in a blender bowl, beat until emulsified.
5. Put salted leaves, chicken, bacon into a deep bowl, pour over part of the sauce, mix. Then pour tomatoes, croutons, cheese. Drizzle with remaining sauce.

Caesar salad with smoked chicken and croutons (kirieshkami)

You need to take:

• smoked chicken breast - 250 g;
• crackers (kirieshki or others) - 2-3 packs;
• parmesan cheese - 50 g;
• lettuce leaves - 100 g;
• sweet (Dijon) mustard - 1 tsp;
• olive oil - 150 ml;
• chicken eggs - 2 pcs.;
• thin-skinned lemon - 1 pc.;
• garlic cloves - 1 pc.;
• salt, spices;
• tomatoes - optional and available.

Cooking order:

1. Cut the chicken or disassemble it with your hands into fibers - as you like.
2. Boil water in a saucepan, dip the eggs into it. hold them for 1 minute, take them out. Crack eggs into a blender. There also put a pinch of salt and pepper, passed through the press garlic, mustard, lemon juice. Beat with a submersible blender, as soon as the mass becomes homogeneous, gradually start pouring in the oil. The finished sauce should turn out to be almost homogeneous, light yellow, of medium density. Add 20 g of grated parmesan to it.
3. Wash lettuce, dry, chop (not finely), put on a dish. Pour in the sauce, stir. Put the chicken and tomatoes on top, cut into slices (putting them is not necessary). Sprinkle with croutons and cheese, pour over the rest of the dressing.

Cooking an unusual Caesar salad with chicken and shrimp

Product set:

• chicken (fillet) - 200 g;
• shrimp - 300 g;
• cherry tomatoes - 8 pcs.;
• quail eggs - 5 pcs.;
• wheat bread (baguette, loaf) - 100 g;
• Roman lettuce - a bunch;
• chicken eggs - 2 pcs.;
• garlic - 2 teeth;
• lemon - half;
• ready-made mustard, bee honey - 1 tsp each;
• table salt (sea), freshly ground pepper - to taste;
• parmesan - 70-120 g;
• olive oil - 50-70 ml.

Detailed step by step recipe:

1. Boil quail eggs hard boiled (4 minutes after boiling), cool, peel.
2. Marinate the chicken in spices and a little oil. Cut the fillet into small pieces, fry until tender.
3. Dip the shrimp in boiling water, boil for 1-1% minutes, until tender, peel.
4. Mix mustard, freshly squeezed lemon juice, mustard, honey, 1 garlic clove (peeled, cut with a knife), honey, egg yolks (whites are not needed). Beat with a blender and gradually add 1 tbsp. l. oils. Put a little salt, beat again.
5. Cut the bread into cubes (cubes), drizzle with oil and sprinkle with chopped garlic. Dry in a pan or oven.
6. Cut lettuce into wide pieces, pour into a bowl.
7. Send chicken, shrimp, quail eggs and tomatoes cut in half there. After adding the sauce, mix gently. Pour crackers on a dish before serving. Also sprinkle grated cheese on top.

"Caesar" with chicken and mushrooms - you have not tried this yet

What you need for cooking:

Dish base:

• chicken - 250 g;
• fresh champignons - 250 g;
• cherry - 100 g;
• loaf - for crackers;
• parmesan (other hard cheese) - 100 g;
• lettuce leaves - a bunch;
• garlic - 2 teeth;
• olive oil - 3 tbsp. l.;
• spices for chicken;
• pepper, some salt.

For the sauce you will need:

• yolks from hard-boiled eggs - 3 pcs.;
• olive oil - 100 ml;
• garlic - 2 cloves;
• mustard - 2 tsp (ready);
• sugar - a large pinch;
• fine salt - a pinch.

Step by step instructions:

1. Grate the chicken with seasoning, wrap in a film and send to the refrigerator to marinate for 30-60 minutes.
2. Meanwhile, cut the bread into small cubes. Pour a little oil into the pan, add chopped garlic cloves to it, pour bread. Fry until golden brown.
3. Mushrooms cut into 2-4 parts, depending on their size. Then fry until golden brown. Add a pinch of salt and pepper, pass a clove of garlic through a press, mix. Keep the mushrooms on fire for another 1 minute, remove from the stove.
4. Fry the marinated chicken over low heat for 5-6 minutes on each side, until tender. Cut the fillet into thin slices.
5. Add mustard, garlic (squeeze through a crush), salt, sugar to the yolks, mix until a homogeneous paste. Then gradually pour in the lemon juice and oil, mix well.
6. Put the lettuce leaves on a dish, spread the slices on top chicken meat, pour over the sauce. Next - fried mushrooms and part of the dressing. Sprinkle with toasted bread, pour over the remaining sauce, sprinkle with grated cheese, garnish with tomatoes.

Layered "union" of Greek salad and "Caesar" - with chicken, cucumber, fetax (brynza) and olives

What you need to take:

• lettuce (or Roman) - 1 pc.;
• chicken breast - 1 pc. (2 fillets);
• wheat crackers - 250-300 g;
• mayonnaise - 300 ml + 2 tbsp. l. for marinating chicken;
• fetax (brynza, sirtaki);
• garlic - 3 cloves;
• mustard ready - 1.5-2 tbsp. l.;
• any vegetable oil - for frying meat;
• pitted olives - 6 pcs.;
• long-fruited cucumber, large red tomato - 1 pc.;
• spices (oregano, pepper), salt.

Cooking method:

1. Mix 2 tablespoons of mayonnaise with 2 chopped garlic cloves. Coat the chicken with the mixture and refrigerate. Marinate for 1-2 hours (longer is possible, less is not recommended). When the meat is marinated, fry it in vegetable oil on both sides until cooked, salt. Cut into sticks.
2. From the remaining mayonnaise, garlic and mustard, prepare the sauce, smashing everything until smooth with a blender.
3. Cut the cucumber into halves of circles, and the tomato into quarters.
4. Lay the lettuce leaves on a flat dish, tearing them coarsely with your hands. Pour chicken pieces and slices of vegetables there (in layers).
5. Drizzle generously with sauce. Sprinkle with breadcrumbs (make your own or buy store-bought) and diced cheese. Decorate with olives, season with spices.

Classic Caesar sauce by Ilya Lazerson

What does it consist of:

• chicken eggs (large, category CO) - 2 pcs.;
• olive oil (extra virgin) - 100 ml;
• granulated sugar - 0.25 tsp;
• salt (it is better to take fine) - 0.25 tsp. (maybe a little more, according to taste sensations);
• hard parmesan cheese - 20-30 g;
• fresh garlic - half a clove;
• anchovies (not sprats, not sprats!) - 2 pcs.;
• Worcestershire sauce - 1 tsp
• lemon - 0.25 pcs. (you only need juice).

How to cook:

1. The sauce is prepared on the basis of a yolk-oil emulsion, which in composition, principle of preparation, density and taste resembles mayonnaise. The only significant difference is the absence of mustard in the composition. Therefore, it is quite possible to take ready-made mayonnaise as a basis, this will simplify cooking, saving a few minutes of time. Carefully separate the yolks (whites are not needed), beat with a mixer or immersion blender for several minutes. Then add sugar and salt. Beat until the mass becomes fluffy and finely bubbled. Start pouring in the oil in a thin stream, continuing to beat. The more fat is added, the thicker the mass will be.
2. Grind the cheese with a grater with the smallest holes, add to the resulting mayonnaise mass.
3. Add Worcestershire sauce. This is an English fermented sauce with a sweet and sour savory taste. Also put milled anchovies, garlic into the emulsion, squeeze about 1 tbsp. l. juice and pour there.
4. It remains only to kill the sauce until a homogeneous consistency. It turns out moderately spicy, spicy, there is acid with sweetness in moderation.

Add chicken, bacon, shrimp, stuff mushroom salad or turn it into pizza. It will be delicious either way.

One of the most popular salads is not named after an ancient Roman statesman, but after its creator, Caesar Cardini, an Italian-American restaurateur from the Mexican city of Tijuana.

According to legend, he invented the dish in 1924 by gathering together all the ingredients that were at hand: romaine lettuce, garlic, croutons, parmesan, boiled eggs, olive oil and Worcestershire sauce. Later, Brother Cardini suggested adding anchovies to the dish and did not fail: the version was warmly received and became a classic.

Today there are many more variations of Caesar. But all of them are united by one thing - croutons and a unique dressing. Their recipes can be found at the end of the article.

geniuskitchen.com

Ingredients

• 2 heads of romaine lettuce;
• 3 cups of crackers;
• salad dressing - to taste;
• coarsely grated parmesan.

Cooking

Wash lettuce leaves, dry and tear into small pieces. Add croutons, pour dressing and mix. Sprinkle with cheese. Stir once more and serve immediately.

If desired, you can decorate the dish with halved cherry tomatoes and half a boiled egg.

Andrew Hayes-Watkins/hairybikers.com

Ingredients

• 2 chicken breasts without skin and bones;
• salt and pepper - to taste;
• 1 teaspoon sunflower oil;
• 1 head of romaine lettuce;
• 10 cherry tomatoes, cut in half
• crackers;
• salad dressing.

Cooking

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

Tear lettuce leaves into pieces and mix with tomatoes in a deep bowl. Add croutons. Cut the breasts into thick strips and throw them into the salad too.

Drizzle with sauce to taste and serve while chicken is still warm.

jamieoliver.com

Ingredients

For chicken and marinade:

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

For crackers:

• 400 g of bread;
• 1 head of garlic.

To serve a meal:

• 50 g anchovies in oil (1 can);
• 30 g parsley (1 bunch);
• 2 red chili peppers;
• ½ tablespoon of olive oil;
• 1 lemon.

For salad dressing:

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

For the salad base:

• 4 heads of romaine lettuce;
• 150 g radish;
• 1 cucumber;
• 15 g green onions (½ bunch).

Cooking

Make a marinade. Fry the peppers and fennel seeds in a deep dish over high heat for 1 minute. Pour in apple juice, add salt, thyme and bay leaves. Throw some chili in there. Bring to a boil and remove from heat. Pour in 1 liter of cold water and let cool.

Cut the chicken along the back and lay it out. Place in the marinade, cover and refrigerate for at least 12 hours. Dry and then pat dry with a paper towel. Preheat oven to 200°C.

Tear the bread into large pieces, divide the garlic into cloves, but do not peel. Postpone. Brush the chicken with olive oil and place on a wire rack in the oven, breast side up (unfolded), place the drip tray down. Cook for 30 minutes, then lower the temperature to 160°C.

Remove the tray, put the bread and garlic on it and stir to absorb the juices. Continue cooking for 1 hour until the chicken is golden brown. Stir crackers periodically. Cool the bird for 30 minutes before slicing.

Drain the anchovy oil into a separate container. Divide the fish fillet in half lengthwise and arrange on plates crosswise. Finely chop the parsley stalks (leaves set aside) and chile. Sprinkle over anchovies. Drizzle with oil: ½ tablespoon of olive and from under the fish. Grate the lemon zest on a fine grater and pour over the juice of half the fruit. Leave to marinate.

Prepare salad dressing. Finely grate the parmesan, add Worcestershire sauce and yogurt to it. Mix well. Pour over lemon juice, add oil and stir. Taste and add spices to taste, or alternatively sprinkle with water to smooth out the taste.

Separate the lettuce leaves, remove the tops of the radishes and scrape off the top layer of the cucumber skin with a fork. Cut the radish and cucumber into circles, finely chop the parsley leaves and onion, tear the lettuce leaves into pieces. Put everything in a large bowl.

Add half of the croutons, pour over half of the dressing, stir and sprinkle with thin slices of Parmesan. Lay the chicken pieces, toss in the remaining croutons, garnish with anchovies and pour in more sauce. Serve to the table.

Ansel Adams/flickr.com

Ingredients

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

Cooking

Heat up the pan. Pour in the oil, put the shrimp, salt and pepper. Cook until tender (about 4 minutes), turning occasionally.

Cut lettuce leaves into strips or tear, put in a deep bowl. Add tomatoes, croutons and shrimp. Pour in the sauce and stir. Garnish with Parmesan, if desired.

sweetpeasandsaffron.com

Ingredients

• 4 slices of bacon;
• salt and pepper - to taste;
• 1 head of romaine lettuce;
• 1 avocado;
• ½ cup Parmesan + for garnish
• ½ cup crackers;
• salad dressing.

Cooking

Toss the bacon in a dry skillet and fry over medium heat until golden brown, turning as you go. Season with salt and pepper and place on paper towels to soak up excess oil.

Tear the lettuce leaves into a deep bowl. Chop the avocado into slices or cubes, chop the bacon. Cut or grate Parmesan into thin slices.

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

tablespoon.com

Ingredients

• ½ bunch of asparagus;
• salt - to taste;
• 230 g salmon fillet (2-4 pieces);
• olive oil - to taste;
• pepper - to taste;
• 1 large head of romaine lettuce;
• salad dressing;
• crackers;
• ¼ cup Parmesan, chopped or thinly grated.

Cooking

Cut the asparagus into 3 pieces and place in boiling salted water for 2 minutes. Then transfer to ice water. When the asparagus has cooled, take it out.

Rub salmon fillet with oil and season with salt and pepper. Fry on all sides in a preheated and oiled skillet until cooked through, about 4-5 minutes.

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

foodinaminute.co.nz

Ingredients

• 400 g of champignons;
• ¼ cup olive oil;
• 2 tablespoons red wine vinegar;
• 2 teaspoons of powdered sugar;
• 1 teaspoon Dijon mustard;
• salt and pepper - to taste;
• 3 eggs;
• 3 slices of bacon;
• 1 whole chicken, oven-roasted or grilled
• 1 head of romaine lettuce;
• 2-3 cups of crackers;
• ⅓ cup salad dressing

Cooking

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

Weld. Fry the chopped bacon in a dry skillet until golden brown on each side, 3 to 4 minutes. Place on paper towels to collect excess oil. Take the chicken, remove the bones and skin and chop the meat.

Tear lettuce leaves and place in a large bowl. Add chicken, mushrooms, bacon, croutons and eggs cut into 4 wedges. Stir gently and drizzle with salad dressing.

Serve garnished with parmesan.

realfood.tesco.com

Ingredients

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

Cooking

Bake the mushroom caps in the oven at 190°C for 10 minutes, season as desired. Combine the sauce with chopped lettuce, mix well and stuff the mushrooms. Sprinkle with Parmesan and serve.

taste.com.au

Ingredients

• 8 slices of prosciutto ham;
• olive oil - to taste;
• 4 chicken fillets, cut in half;
• 2 large French baguettes;
• salad dressing;
• 3 small heads of romaine lettuce;
• 80g Parmesan, grated or thinly sliced

Cooking

Fry the ham over medium heat for 1-2 minutes on each side until golden brown and crispy. Lay out on a paper towel. When cool, cut into medium pieces.

Heat the oil in a frying pan and fry on each side for about 4 minutes until the pieces are golden brown. Let cool and cut into thin slices across the grain.

Cut baguettes to length. Unwrap and brush with sauce. Arrange lettuce, chicken, ham and cheese. Close and press lightly.

Cut each baguette into 4 pieces and tie with a thick thread. Serve to the table.

lmld.org

Ingredients

• 220 g short paste;
• salt - to taste;
• 2 chicken breasts;
• salt and ground garlic - to taste;
• 1 glass of crackers;
• 4 cups chopped romaine lettuce;
• ½ cup grated parmesan;
• 1 cup salad dressing.

Cooking

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

Fry the chicken breasts until tender, season with spices. Cut into small pieces. Combine pasta, chicken, croutons, lettuce and cheese in a deep bowl. pizza dough;

oil - for lubricating the mold;

450 g chicken breasts;

1½ teaspoons minced garlic;

6 tablespoons of salad dressing;

2 cups grated cheese;

2 green onion feathers;

2 cups chopped romaine lettuce leaves

2 tomatoes.

Cooking

Defrost the dough. Preheat oven to 200 ºC. Grease a mold or baking sheet with oil, unroll the dough and place in a bowl. Form the sides around the edges. Bake for 10 minutes until the base is lightly browned.

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

Brush the pizza base with 3 tablespoons of the sauce and sprinkle with 1 teaspoon of garlic. Pour in half the cheese and arrange the chicken. Add the remaining cheese and bake for 15 minutes until melted and the crust is golden.

Finely chop the onion and combine it with lettuce and the remaining sauce. Pour the mixture over the pizza and add the tomatoes before serving.

Ashley Manila/ehow.com

Ingredients

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

Cooking

Combine vegetable and olive oils, set aside. Combine anchovies, yolk or mayonnaise, lemon juice, mustard, zest, Worcestershire sauce, salt and pepper with a blender. Achieve a uniform consistency.

Switch to medium speed and pour the oil into the mixture in a thin stream. Add cheese and mix well. Enough dressing for 1 large salad.

Store in the refrigerator in an airtight container for up to 3 days.

Ingredients

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

Cooking

In a small saucepan, melt the butter with the olive oil, add the garlic. Then remove from heat and leave for 10 minutes. Remove garlic and coat bread in oil. Put on a baking sheet and bake for 10 minutes until golden brown at a temperature of 170-180 ° C. Stir the croutons several times during the process. Salt and pepper to taste.

Caesar salad, like every popular dish, has its own history. And, as is often the case, he owed his appearance to chance.

Sometime after the First World War, two brothers, Caesar and Alex Cardini, emigrated from Italy to the United States. Later, in the Mexican town of Tijuana, right on the border, they opened a small hotel with a restaurant called Caesar's. This allowed them to get around the strict dry law and treat the guests with excellent drinks. According to legend, on Independence Day, July 4, 1924, the hotel was full of guests, and food supplies were running low. Then Caesar had to look for a way out, and he decided, as an experiment, to create a new dish from what was in the kitchen. In the course went eggs, cooked in a special way, lettuce, bread, Worcestershire sauce, olive oil, Parmesan cheese and garlic. Caesar rubbed the plates with garlic, piled lettuce on them, added the eggs (the eggs were dipped in boiling water for exactly 1 minute, making them the perfect base for dressing), lemon juice, Worcestershire sauce and olive oil, and topped generously with garlic croutons .

Today, this salad in a variety of variations is present on the menu of almost all restaurants and cafes, however, over time, the classic recipe has undergone significant changes and the salad has received new ingredients. Perhaps the most popular variations are Caesar with chicken breast and shrimp. It would seem that preparing such a salad is quite simple, but Caesar has its own secrets.