Caesar salad with chicken at home

For the salad base:

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

Preparation

Make the marinade.
Sauté the peppers and fennel seeds in a deep bowl over high heat for 1 minute. Pour apple juice into it, add salt, thyme and bay leaves. Chop the chili. 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 arrange. Place in marinade, cover and refrigerate for at least 12 hours. Then dry and blot with a paper towel. Preheat the oven to 200°C.

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

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

Drain the oil from the anchovies into a separate container. Divide the fish fillets in half lengthwise and place them crosswise on plates. Finely chop the parsley stems (discard the leaves) and chilli. Sprinkle over anchovies. Sprinkle with oil: ½ tablespoon each of olive oil and fish oil. Grate the lemon zest on a fine grater and pour in the juice of half the fruit. Leave to marinate.

Prepare salad dressing. Grate the Parmesan cheese on a fine grater, add mustard, Worcestershire sauce and yogurt to it. Mix well. Pour lemon juice, add oil and stir. Add spices to taste or, conversely, sprinkle the dressing with water to smooth out the taste.

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

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

Dressing is the basis of the perfect Caesar

Rich sauce, also known as dressing, is considered one of the main components of the salad, which guarantees an exquisite taste. The consistency of the dressing resembles liquid mayonnaise, and its composition is close to it - cold-pressed olive oil, raw egg, lemon juice, Worcestershire sauce, mustard. Before mixing the ingredients, the cook should rub a clove of garlic along the sides of the wooden bowl in which the dressing will be prepared. Although you can just chop the garlic very finely. Separately, it is necessary to mention the method of preparing eggs for Caesar. According to the historical version of the recipe, the egg should be pierced on the blunt side and placed in boiling water for literally half a minute, after which it should be broken into a bowl where the sauce is prepared. But since not everyone is ready to try dishes with raw eggs, most often boiled eggs or only the yolk, as well as Dijon mustard, are now used for dressing.

If the dressing turns out to be too liquid, you can add a little ground boiled eggs or grated Parmesan to it - Parmesan will add additional spiciness to the sauce. By the way, there are also simplified versions of the dressing, where ready-made mayonnaise, yogurt or sour cream is used instead of eggs. The absence of Worcestershire sauce today will also not stop anyone from trying the famous Caesar salad. Although the special sweet and sour taste of this British condiment, made from vinegar, sugar and fish, gives it a special charm.

Salad with marinated chicken

Add flavor to an amazing Caesar salad. We suggest improving the recipe above with grilled chicken in a marinade. As before, everything will be simple, just like the first time, it will seem delicious!

Product set:

2 chicken breasts with skin;
1 lemon for juice;
2 cloves of garlic;
100 ml olive oil and about 4 tbsp. l. for refueling;
250 gr. French bread;
100 gr. parmesan;
4 anchovies in oil;
1 tbsp. l. mayonnaise;
1 tsp. Dijon mustard;
2 Romaine lettuce

Salad with marinated chicken

Prepare like this:

Let's start preparing the chicken Caesar recipe by marinating the breast. To ensure crispy chicken, do not remove the skin. Divide the breast into two parts with a sharp knife, remove the cartilage tissue and small bone.
Squeeze the juice from half a lemon into a bowl and chop a clove of garlic. Place the breast in a bowl, roll in the juice, salt and pepper. Cover with film and set aside.
Preheat the oven to 200 degrees.
Cut the bread into portions and place in a bowl. Drizzle with olive oil, sprinkle with salt and pepper, and stir.
Line a baking sheet with parchment and place bread to toast on top of the chicken Caesar salad. For a classic, simple recipe, bake for 25-30 minutes until crispy and golden brown.
Now start preparing the sauce. In a mortar, grind the remaining peeled garlic to a paste, add anchovies, and grind the products together.
Grate 10 g on a fine grater. parmesan
Add the juice from the second half of the lemon, mustard, and mayonnaise to the mortar and mix.
Add grated Parmesan and 4 tbsp. l. olive oil, stir, set aside until ready to use.
Heat grill pan until smoking. The ribbed surface will create a beautiful pattern that will decorate the finished dish.
Grill the chicken for 4 to 5 minutes on each side until cooked through, then set aside until you begin to assemble the chicken caesar. Continue the recipe by preparing the leaves.
Wash the lettuce bunches, remove wilted or crushed leaves.
Cut the chicken into pieces and use a knife to finely chop the remaining Parmesan.
Place the torn lettuce, croutons, chicken and cheese in a large salad bowl and drizzle with most of the dressing.
Toss everything together well with your hands, then drizzle with the remaining dressing, sprinkle with croutons and serve.

A little more about the cooking process

Caesar Cardini used romaine lettuce, the crunchiest lettuce in the world, but other varieties of large-leaf lettuce fit into the recipe just as well, as does the salad mix. And yet, most often preference is given to iceberg or lettuce. Lettuce leaves must first be not only washed well, but also dried.

For croutons, white bread is used, preferably a baguette, which is cut into small pieces and either baked in the oven or fried in a frying pan in olive oil and garlic. In both cases, the croutons should retain tender flesh under the golden crust.

If it is not possible to leave Parmesan cheese in the recipe, then you can only replace it with another hard type of cheese.

No less significant components of the Caesar salad are chicken breast and shrimp. For a softer taste, the breast must first be beaten, then fried in a grill pan, cooled and cut into thin strips across the grain. Shrimp are also grilled, and it is recommended to give preference to fresh, unfrozen shrimp. Sometimes, instead of chicken or shrimp, red fish is found in the salad - baked and lightly salted. Be that as it may, Caesar salad and its recipes promise many culinary discoveries!

You can often find cherry tomatoes, quail eggs and other additions in the list of ingredients.

The presentation of “Caesar” is also interesting; it can be served as a fully prepared salad or by placing in front of the guests a large dish with a salad base and several small salad bowls with croutons, chicken, shrimp or fish. This way everyone can choose an option to their liking.

Description of preparation:

There are hundreds of modifications of this famous salad - with chicken, shrimp, red fish, ham, caviar, etc.
- but the real Caesar is the leaves of the world's crispiest romaine lettuce, wheat croutons and grated Parmesan cheese with a special sauce. This salad can be ordered only in the best restaurants, or you can prepare it yourself - it’s not that difficult! The biggest challenge will be finding all the necessary ingredients - romaine, real Parmesan and Worcestershire sauce for the dressing. But if you have such an opportunity, then the recipe for making Caesar salad like in a restaurant is quite within your grasp! Purpose: For lunch / For dinner / For a holiday table / Inexpensive / Holiday lunch / Romantic dinner Dish: Salads / Caesar salad

Classic Caesar

Let's start with the classic Caesar salad, described step by step for your convenience. In the future, you can experiment and make your own adjustments to the recipe.

Ingredients:

romaine lettuce leaves - 1 bunch
baguette - 0.5 pcs.
lemon - 0.5 pcs.
parmesan cheese - 50–70 g
chicken eggs - 2 pcs.
olive oil - 100 g
garlic - 3 cloves
Dijon mustard - 2 tsp.
Worcestershire sauce - to taste
salt - to taste

Let's start by preparing the dressing:

Boil 2 eggs, cool them and separate the yolks, which, in fact, will serve as the basis of the sauce.
Beat the yolks, 100 g of olive oil, finely chopped garlic clove, 2 tsp with a blender or whisk. Dijon mustard, lemon juice and a couple drops of Worcestershire sauce.

Now let's move on to preparing croutons:

Cut the baguette crumb into cubes.
Grease a frying pan with oil, add chopped garlic clove to the oil and heat it up.
After the garlic aroma appears (after 2-3 minutes), remove the garlic and place the baguette pieces in the heated pan.
Stirring, fry the croutons until golden brown.
Cool before serving.

And then you can start assembling the salad itself:

Finely tear the lettuce leaves with your hands.
Grate the Parmesan and add the croutons.
Pour dressing over salad.

This version of Caesar is closest to the original source and is able to impress with its refined taste thanks to Worcestershire sauce with spicy notes.

Making delicious crackers

Prepare the crackers and grate the hard cheese. For the crackers, I used two pieces of loaf, which I dried in the toaster and cut into cubes - simple and quick.

Place baked chicken pieces on top of the tomatoes and lettuce.

Next comes the sauce: pour the sauce evenly over our almost finished Caesar salad with chicken in the classic version.

Caesar with chicken

Of course, the classic version of the salad in the spirit of Cardini himself is very good, but lovers of heartier dishes prefer Caesar with chicken and cherry tomatoes. Let's prepare this delicious appetizer. Ingredients:

iceberg lettuce leaves - 5-6 pcs.
baguette - 0.5 pcs.
lemon - 0.5 pcs.
parmesan cheese - 50–70 g
chicken breast – 400 g
cherry tomatoes - 100 g
chicken eggs - 2 pcs.
olive oil - 100 g
garlic - 3 cloves
Dijon mustard - 2 tsp.
Worcestershire sauce - to taste
salt - to taste

Dressing for Caesar with chicken is prepared in the same way as in the previous recipe - egg yolks, olive oil, Dijon mustard, Worcestershire sauce and juice from half a lemon are whipped to the consistency of thick kefir.

To make it soft, it is better to first pound the chicken breast, and then fry it until golden brown in a grill pan with any spices you like.

Then the croutons are prepared in olive oil and garlic. The croutons and chicken breast are cooled. Afterwards you can start preparing the salad. Tear the lettuce leaves with your hands, pour a little sauce over them, place chicken breast cut across the grain on the leaves, halved cherry tomatoes and generously add all the ingredients with salad dressing.

Mix the salad or serve it in layers—the choice is yours. For example, Maestro Cardini preferred to mix all the ingredients.

Caesar salad dressing

Ingredients

¼ cup vegetable oil;
¼ cup olive oil;
3-6 anchovy fillets - optional;
1 raw large egg yolk or 1 tablespoon of mayonnaise;
2 tablespoons 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.

"Caesar salad with shrimps

You can’t ignore the second popular Caesar recipe - with shrimp. It is in many ways similar to the previous one. But in this case we will make a different dressing - based on yogurt. So what do you need for a Caesar salad with shrimp?

Ingredients:

iceberg lettuce leaves - 5-6 pcs.
white bread for croutons
parmesan cheese - 70 g
shrimp – 250 g
cherry tomatoes - 100 g
garlic - 3 cloves
boiled eggs - 2 pcs.
yogurt - 150 ml
lemon juice - 2 tbsp. l.
mustard - 1 tbsp. l.
garlic - 1 clove
olive oil - 1 tbsp. l.
salt - to taste

Let's start with the dressing, for which we will need 2 boiled eggs, 150 ml of yogurt, 1 tbsp. l. mustard, 1 tbsp. l. olive oil, 20 g parmesan and 2 tbsp. l. lemon juice. For the sauce, chop the eggs into a blender bowl, add yogurt, mustard, olive oil, cheese and salt to taste, and then beat until smooth. Then we make croutons from white bread, frying them in olive oil and garlic.

Now you can do the shrimp. As already mentioned, it is better to use fresh shrimp in the salad, but if you had to choose a frozen product, then remember that the shrimp should be defrosted at room temperature. So, fry the shrimp on a hot grill pan until golden brown, usually this takes no more than 5 minutes. Let's cool them down. Now we place all the components of the salad on a dish, generously pouring each layer with dressing, which includes hand-torn lettuce leaves, shrimp, chopped cherry tomatoes, croutons, and sprinkle grated Parmesan cheese on top. “Caesar” is ready, you can safely serve it to the table!

Caesar salad sauce: secrets, proportions, ingredients

The first thing you need to do is take the egg out of the refrigerator so that when you prepare the salad dressing, the egg and oil will be at room temperature.

I often forget to do this, but since this important point cannot be ignored, I do the following: put the butter and egg in the oven on the “Defrosting” mode, which is 35-40 degrees. can be set manually if oven settings allow. In 20-30 minutes. The egg and vegetable oil are ready for further work.

Next, prepare the remaining ingredients for the salad sauce: squeeze out lemon juice, grate the cheese, take out the mustard and anchovies, and peel the garlic. No salt is added to the sauce because anchovy fillets are very salty.

Pour vegetable oil into the blender bowl and beat in the egg.

Cover with a lid and beat at maximum speed until smooth. The mixture should turn white, similar to what I see in the photo.

Next, add to the blender bowl: mustard, anchovies, garlic, grated cheese, lemon juice, garlic and a pinch of sugar.

Whisk our classic salad dressing until smooth. The sauce turns out liquid, but this does not mean that you did something wrong.

Cover the sauce with a lid and put it in the refrigerator to wait for its finest hour.

Caesar with red fish

In addition to the described recipes, there is another version of “Caesar”, which has many adherents. It replaces chicken and shrimp with red fish.

Ingredients:

fresh red fish – 400 g
lettuce leaves - 1 bunch
gray loaf - 0.5 pcs.
parmesan - 50 g
chicken eggs - 2 pcs.
mustard - 1 tsp.
lemon - 0.5 pcs.
Cherry tomatoes - 7 pcs.
olive oil - 100 g
Worcestershire sauce
salt, pepper to taste

First, let's prepare the crackers. To do this, the pulp of the loaf is cut into cubes and placed on a baking sheet, greased with oil or covered with baking paper. Future crackers should be sprinkled with oil and baked until a beautiful crust appears. Red fish must be cooked in a grill pan until golden brown, then cool. Beat the peeled eggs, lemon juice, garlic, mustard and Worcestershire sauce in a blender without stopping, add olive oil and a couple of drops of Worcestershire sauce in the process. This will make a thick and tasty dressing. Afterwards, tear lettuce leaves onto a dish and place all the salad ingredients, including red fish. Pour over the dressing and enjoy the brightness of the taste!

Actually, Caesar salad is universal; it has both complex variations worthy of haute cuisine, where every step in creating the dressing is important, and simpler ones, when the sauce is used ready-made or quickly invented based on mayonnaise. And what a wide field for experimentation is hidden in it - after all, chicken, fish, and shrimp can be cooked in a variety of ways! If you want variety, look at Caesar recipes with photos in selections from Yulia Vysotskaya!

Caesar salad top 5 restaurant recipes

By the way, the creator of the dish, chef Caesar Cardini, probably could not have imagined how popular his “invention” would become, and most importantly, loved. Moreover, according to the legend, he got it due to the lack of the necessary ingredients for another dish, collected what was available in the kitchen, and voila - the delicious “Caesar” found its sound. In our review, we offered you several interesting and simple recipes that will save your time and decorate the table. Recipe for Caesar salad with chicken, shrimp, Feta cheese, as well as classic Caesar - the choice is yours!

Caesar salad with chicken: recipe No. 1

Ingredients:
– Romaine lettuce – one head; – white bread (baguette) – 200 g; – chicken breast – 1 pc.; – Parmesan cheese – 150 g; – egg yolk – 2 pcs.; – juice of half a lemon; – mustard – 3 tsp; – olive oil – 100 ml; – white wine vinegar – 1 tsp; – oregano – 1 tsp; – garlic – 3 cloves.

Preparation:

1.Rub the chicken breast with salt and pepper. Preheat the oven to 180 degrees, place the meat on a baking sheet, drizzle it with olive oil and bake for 20 minutes. 2. Cut the cooled meat into narrow slices. 3.While the breast is cooking, make the bread. Cut it into small squares and place in a heated frying pan with garlic oil, fry until crisp. To prepare garlic oil, mix olive oil with a few cloves of crushed garlic, heat it in a frying pan, remove the garlic. Sprinkle the finished croutons with oregano. 4.To prepare the dressing, take raw egg yolks and pour boiling water over them for a minute. Then whisk together with mustard. Add vinegar, olive oil, garlic and whisk it all. Gradually add pre-grated Parmesan. 5.Tear the Romaine lettuce into large pieces with your hands and place them on a plate. Place the finished breast next to it, pour the dressing over everything, and sprinkle crackers on top. Thinly slice the Parmesan and garnish the salad with it. Have fun!

Caesar salad with shrimp: recipe No. 2 with photos!

Ingredients:

– shrimp – 0.5 kg; – leaf lettuce; – arugula – 4 handfuls; – loaf – 5 pieces; – homemade mayonnaise – 100 ml; – garlic – 3 cloves; – Worcestershire sauce (soy) – 2 tsp; – olive oil – 0.3-0.5 tbsp.; – lemon juice – 1.5 tbsp; – Parmesan cheese – 100 g; – salt to taste.

Preparation:

1.Take the shrimp and carefully peel them. Heat a frying pan, add olive oil and a few cloves of garlic, and fry the shrimp. 2. Cut the loaf into medium-sized cubes, dry them over low heat in a frying pan. In this case, you can use the oil in which the shrimp were cooked - it will be very fragrant! 3.Mix mayonnaise with olive oil, add a clove of garlic, lemon juice, sauce, and salt to taste. Stir the sauce. 4.Tear the salad with your hands and place in a bowl. Place shrimp on top. Pour the sauce over the almost finished salad and sprinkle with Parmesan. Add crackers when serving!

Classic Caesar salad: recipe No. 3

Ingredients:

– Romaine salad – 400 g;
– white bread – 100 g; – garlic – 2 cloves; – olive oil – 50 g; – chicken egg – 1 pc.; – lemon juice – 1 tbsp; – Worcestershire sauce – 1 tsp; – grated Parmesan cheese – 1 tbsp; – salt to taste; – ground black pepper to taste. Preparation:
1. Cut the white bread into small squares, preheat the oven to 180 degrees and brown the crackers in it. Grind the garlic with salt, add olive oil and heat the mixture in a frying pan, then add the almost finished croutons and hold them for a few minutes. 2.Dip a raw egg into boiling water for 1-2 minutes. 3.Rub a salad bowl with garlic, tear the greens and place in this bowl. Lightly sprinkle with oil and stir. Add salt and pepper to taste, as well as lemon juice and sauce, stir again. 4. Break the egg into the salad and stir. Sprinkle with Parmesan, add croutons and enjoy!

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Cut white bread into small squares

Caesar salad with chicken and shrimp: recipe No. 4

Ingredients:

– chicken fillet – 400 g;
– boiled peeled shrimp – 200 g; – Romaine lettuce – 1 bunch; – Parmesan cheese – 100 g; – white bread – 200 g; – chicken egg – 2 pieces; – olive oil – 150 g; – mustard – 1 tbsp; – balsamic vinegar – 3 tsp; – sugar – 2 tsp; – oregano – a pinch; – dried thyme – a pinch; – basil – a pinch; – salt to taste; – ground black pepper to taste. Preparation:
1.Take a chicken fillet, cut it against the grain and rub it with salt, pepper, ginger and olive oil. Then place in an oven preheated to 200 degrees. Bake the fillet for 20 minutes, remove, sprinkle basil, oregano, thyme on top and return to the oven for 20 minutes.

2. At this time, start preparing croutons. Heat a frying pan with olive oil, grate the garlic cloves and place to fry. When the garlic smell starts, remove the garlic. Place the bread cut into cubes in a frying pan and cook until they turn golden.

Place 3.2 chicken eggs in boiling water for just a couple of minutes. Then take out the yolks and place them in a bowl. Add mustard to the yolks, as well as vinegar, sugar and, already stirring, olive oil.

4.Tear the Romaine lettuce into large pieces with your hands. Place in a deep bowl and drizzle with sauce. 5.Add prepared fillets and shrimp to the salad. Pour the sauce over everything, put croutons and Parmesan on top. Stir gently. Ready!

Caesar Salad with Feta Cheese: Recipe 5

Ingredients:

– chicken breast – 500 g;
– Feta cheese – 200 g; – iceberg – 1 pc.; – cherry tomatoes – 150 g; – black bread – 200 g; – grated Parmesan cheese – 3 tbsp; – salt/pepper to taste. Preparation:
1.Take black bread, carefully cut it into small cubes of 3 cm. Heat a frying pan and fry the bread cubes over low heat until they become breadcrumbs. 2. Season the chicken breast fillet with salt and pepper to taste, cut into small cubes and boil. If desired, you can fry the breast. 3.Tear the salad into a deep bowl. 4.Cut Feta cheese into cubes. 5.Cut the tomatoes into two or four pieces. 6.Grate the Parmesan. 7.Add Feta cheese to the iceberg leaves, then add breast cubes, cherry tomatoes, and toasted bread. Sprinkle Parmesan cheese on top. Add salt and pepper to taste.

Bon appetit!