Caesar salad with red fish

Caesar salad with shrimp - classic recipe

Ingredients:

• lettuce leaves – 10 pcs.;
• shrimp – 150 gr.;
• parmesan – 70 gr.;
• eggs – 2-3 pcs.;
• bread – 2-3 pieces;
• garlic clove;
• Worcestershire sauce – 2 tsp;
• lemon – 1/2 pcs.;
• olive oil – 80 ml;
• Cherry tomatoes.

Preparation:

1. Wash the lettuce leaves and dry them on a towel.
2. Cut white bread without crust into cubes. Fry them in a dry frying pan and add a few drops of garlic oil.
3. Shrimp need to be thawed and peeled.
4. To prepare the sauce, eggs need to be placed in boiling water for a few seconds.
5. Peel and place in a bowl. Add the juice of half a lemon, olive oil and Worcestershire sauce.
6. Chop the garlic clove with a knife and add to the rest of the ingredients. Beat the sauce with a blender. You can add dried herbs.
7. Tear lettuce leaves into a salad bowl, add croutons and shrimp.
8. Pour over the prepared sauce and garnish with cherry tomato halves.
9. Sprinkle with parmesan shavings and serve.

Worcestershire sauce can be purchased at the store.

Caesar salad with red fish

3 minutes Author: Konstantin Pavlov 1510

Caesar is an exquisite salad that has long become a regular “guest” on the menu of any restaurant. In addition to classic ingredients, this dish is often decorated with chicken or shrimp. Today we will talk about the features of preparing a delicious Caesar salad with red fish.

A little history

Traditionally, this dish consists of crispy romaine leaves, Parmesan cheese, croutons and a special sauce. However, in this form, Caesar seemed boring to many, so they decided to complement it with grilled chicken. Numerous experiments have led to the fact that shrimp, cherry tomatoes, quail eggs and even olives are now added to the salad. It becomes especially exquisite when combined with red fish.

In general, Caesar with seafood turns out more juicy and soft. They combine harmoniously with the other ingredients, highlighting and complementing their taste. For this salad, not only lightly salted fish is suitable, but also baked fish. This dish can be included in the diet, since the nutritional value of one serving will be about 200 calories.

What to add to the salad?

Disputes regarding the components of Caesar have lasted almost from the moment of his appearance. Some are against any deviations from the classics, others strive for unusual experiments. This recipe combines simplicity and sophistication, which allows you to create a tasty and rich salad.

Ingredients for salad base (for 2 servings):

• Lightly salted red fish fillet – 175 g.
• Tomatoes – 3 pcs.
• Parmesan – 60 g
• Loaf – 3 pieces
• Garlic – 2 cloves
• Salad (optional) – 200 g

To prepare the sauce we take:

• 2 chicken eggs
• Mustard – 10 g
• Juice of half a lemon
• Olive oil – 70 ml
• Parmesan – 65 g

You can choose your Caesar salad at your discretion. The classic recipe uses romaine leaves. However, at home, iceberg or even Chinese cabbage is often added.

Let's start creating a masterpiece

First you need to deal with the crackers. Remove the edges from the loaf slices and cut the flesh into cubes. Pour oil into a hot frying pan and lightly fry the pre-chopped garlic. Here you need to carefully monitor so that nothing burns and stir constantly.

After 2 minutes, remove all the garlic, reduce the gas and pour in the sliced ​​bread. This way the crackers will acquire a light spicy aroma. Fry the loaf until golden brown, stirring constantly. It will take no more than 5 minutes. Place the finished pieces on paper towels to remove excess oil.

It's hard to imagine a recipe for Caesar salad with fish without making dressing. Boil the eggs hard and cool them in water to make it easier to remove the shell. Separate the yolks from the whites, transfer them to a container for preparing the sauce and mash with a fork. Add lemon juice, mustard, grated Parmesan and olive oil to this. Thoroughly beat all ingredients with an immersion blender until smooth.

Wash the lettuce leaves and dry them with a paper towel. Cut into small even strips or simply tear them with your hands.

Let's start preparing the fish component of the dish. If necessary, remove the bones from the fillet and cut into strips. You can chop the fish into cubes or leave it as is. Since the fillet is quite salty, we do not add salt to the salad itself.

Preparing the dish for serving

All that remains is to assemble the fish Caesar and quickly serve it before the croutons get soggy. Place chopped lettuce leaves on the bottom of the dish. Pour some of the sauce over them and mix thoroughly. Add tomatoes cut into even slices.

Carefully lay out the red fish fillet and croutons. Now pour a little dressing over the finished salad and sprinkle grated Parmesan cheese on top. If desired, you can garnish the dish with chopped olives. The most delicious homemade Caesar is absolutely ready!

This dish will be a real highlight of the gala evening. By the way, you can prepare all the ingredients in advance and assemble the salad in portions immediately before serving. An exquisite Caesar with red fish will surprise guests and set a pleasant mood for any holiday.

Caesar salad with shrimp and salmon

• Lettuce 200
• Salmon 100
• Shrimp 200
• Cherry tomatoes 50
• Quail eggs 2
• Bread 120
• Olive oil 20
• Parmesan 60

For the sauce:

• Yogurt 150
• Garlic 10
• Ready mustard

Cooking method

Wash the salad, let it dry a little, place it on a paper towel and leave for 5 minutes. Then we tear the leaves into pieces and place them on beautiful serving plates.

1. Cut the salmon into cubes and place on top of the leaves. Boil the shrimp in lightly salted water, drain in a colander and after 5 minutes add to the rest of the ingredients. Since the tomatoes are small, cut them in half and add to the salad.
2. Boil the quail eggs, cut them in half and put them in the salad.
3. Cut the bread into cubes and fry in olive oil until golden brown (here, too, there was an innovation for me - I always used store-bought crackers, but, of course, they cannot compare with homemade ones and this makes the taste of the salad different, more noble or something).

And this is the sauce:

1. Pour the yogurt into the blender bowl, add chopped garlic and mustard, chop everything.
2. Pour the sauce over the salad, place croutons on top and sprinkle with grated Parmesan.
3. Serve the salad and enjoy the result!

Classic Caesar salad with salmon

A simple Caesar salad with red lightly salted fish. Caesar salad is probably no less popular among many people than Olivier. If we are all accustomed to the second salad since childhood, then the first salad is associated with modernity, one might even say, fashion. It can be found in any restaurant and cafe. Moreover, many people abandon the authentic cooking recipe. So now I suggest trying Caesar salad with lightly salted red fish. It's tasty, satisfying, and even healthy.

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Ingredients and how to cook

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ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 15 min

Step-by-step preparation

Step 1:

Prepare the indicated ingredients for making Caesar salad with salmon. Lightly salted red fish. Quail eggs, you can take regular ones, but cut them smaller. Cherry tomatoes, small. You can take any leaf salad.

Step 2:

Cut the bread into small cubes and fry in a frying pan, adding chopped garlic and adding salt, until lightly crispy.

Step 3:

Place well-washed and dried lettuce leaves in a salad bowl. It is better not to cut the salad, but to tear it with your hands.

Step 4:

Remove the red fish from the packaging and cut it. Add to salad plate.

Step 5:

Boil quail eggs, cool and peel. Cut each egg into two parts and add to the salad.

Step 6:

Wash the cherry tomatoes, dry and cut into quarters. Place on a plate with salad.

Step 7:

Add fried pieces of bread to the salad.

Step 8:

Sprinkle the entire salad with grated Parmesan cheese and add Caesar dressing just before serving.

Step 9:

Prepare the necessary ingredients for making Caesar dressing. It is better to take homemade eggs. You will need juice from the lemon. It is better to take French mustard. Olive or other vegetable oil.

Step 10:

Boil the egg in boiling water for a minute, then break the shell and pour its contents into a blender container. Add chopped garlic, mustard, vinegar or Worcestershire sauce, lemon juice, beat everything until smooth. Add oil little by little. Continue whisking the Caesar salad dressing for another minute. The consistency should be like sour cream.

Step 11:

The sauce can be purchased ready-made; you can make it authentic using all the necessary ingredients without replacing them; you can make a lighter version using, for example, natural yogurt.

The salad was named not by the name of Gaius Julius Caesar, but by the name of the person most often called the author of this dish - an American chef of Italian origin, Caesar Cardini, who in the 20-40s of the 20th century owned several restaurants in the city of Tijuana, located in Mexico. . According to legend, the salad was invented by Cardini on July 4, 1924 (US Independence Day), when there was almost nothing left in the kitchen and customers were demanding food. In 1953, Caesar salad was noted by the Epicurean Society in Paris as the best recipe to appear in America in the last 50 years. (Wikipedia)

Caesar salad with shrimp just like in a restaurant

Ingredients

• Romano salad - 150 gr.
• Fresh shrimp - 100 gr.
• Quail egg - 4 - 5 pcs.
• Cherry tomatoes - 100 gr.
• Parmesan cheese - 20 gr.
• Crackers - 15 gr.
• For the sauce: -
• Olive oil - 170 gr.
• Dijon mustard - 8 gr.
• Soy sauce - 25 gr.
• Garlic - 2 teeth.
• Lemon - 1 pc.
• Ground black pepper - to taste
• Salt - to taste

Cooking process

For the salad, you can use ready-made croutons or dry them yourself in the oven or in a frying pan.

Boil the defrosted shrimp in water with added salt, drain them, squeeze a little lemon juice onto the shrimp and leave them to marinate.

1. Mix olive oil, mustard, soy sauce, a couple of tablespoons of lemon juice, chopped garlic, salt and pepper. This mixture will serve as a dressing.
2. Wash the lettuce leaves, dry them and tear them into large pieces with your hands and place them in a bowl.
3. Boil quail eggs hard, cool, remove the shell and cut in half. Wash the cherry tomatoes and also cut them into two halves. Add eggs and tomatoes to the salad.
4. Grate the Parmesan cheese into a fine grater and add it to the salad.

Quickly fry the shrimp in a frying pan and add to the salad, pour the sauce over the ingredients, stir and sprinkle with croutons.

Caesar salad with red fish

Most housewives prepare Caesar salad with chicken breast, but it is not the main ingredient of this popular appetizer. The main products in its composition are lettuce, croutons, cheese and a delicate sauce, which emphasizes the light piquancy of the cheese and the freshness of the herbs, creating a pleasant contrast with the crispy croutons. These components go well not only with chicken, but also with salmon. Caesar salad with red fish is prepared somewhat less frequently than with poultry, but it turns out no less tasty, light and appetizing.

Cooking features

Caesar salad is prepared simply, but using a special technology. If you don’t take a few points into account, you may end up with an unappetizing dish instead of the famous appetizer.

• Caesar salad is especially tasty if the lettuce leaves are juicy and even slightly crispy. The most suitable lettuce leaves are iceberg and romaine. The leaves of Chinese cabbage will be a little rougher, but even crispier, but for Caesar you can use only their upper part.
• Lettuce leaves will be more juicy if you immerse them in ice water for an hour or two before using them, then dry them.
• An attempt to use store-bought croutons to prepare Caesar salad is rarely successful. For a snack, croutons with garlic or cheese flavor are best, crispy on the outside but soft on the inside. These are easy to make at home. First, garlic oil is prepared: this is ordinary vegetable oil in which garlic is fried or infused. Then diced white bread is fried in this oil. Finally, all that remains is to dry the crackers in the oven or microwave.
• Some housewives season Caesar salad with mayonnaise. This is acceptable, but not the best option. A homemade sauce made from lightly boiled chicken eggs, lemon juice and olive oil will complement the appetizer in the best possible way, giving it a unique taste. If you don’t have time to prepare the sauce at home, you can purchase a ready-made dressing at the store, created specifically for Caesar salad. It will be inferior to homemade, but will cope with the task better than mayonnaise.

Red fish for Caesar salad can be boiled, fried, baked, salted, smoked - the choice depends on the specific recipe. If all other ingredients are prepared correctly, the appetizer will have a harmonious taste and appetizing appearance.

Caesar salad with red fish

• red fish fillet (pink salmon, trout, salmon) – 0.4 kg;
• romaine lettuce – 0.2 kg;
• cherry tomatoes – 0.2 kg;
• baguette – 0.2 kg;
• hard cheese – 50 g;
• garlic – 1 clove;
• lemon – 1 pc.;
• olive oil – 160 ml;
• egg yolks – 2 pcs.;
• Dijon mustard – 5 ml;
• Worcestershire sauce – 2-3 ml;
• salt, pepper - to taste.

• Peel the crusts from the baguette and cut into small cubes.
• Crush the garlic with a press, pour in a tablespoon of oil. Leave for half an hour.
• Cut the lemon in half and squeeze the juice out of half the fruit. Add 2 tablespoons of oil.
• Wash the fish fillet, dry with a napkin, cut into portions, marinate for 20 minutes in a mixture of oil and lemon juice.
• Strain the oil in which the garlic was lying. Brown the pieces of bread in it and dry them for 10 minutes in the oven.
• Place the fish in a mold and bake in the oven until cooked. Cool, cut into cubes.
• Grind the egg yolks with mustard, juice of the second half of the lemon and Worcestershire sauce. Beat with a whisk or blender.
• Continuing to beat, add the remaining vegetable oil in parts. The result should be a sauce reminiscent of mayonnaise.
• Wash, dry the salad, tear it with your hands and place on a plate. Pour over the sauce.
• Place halved cherry tomatoes and pieces of red fish on lettuce leaves. Pour over the sauce, reserving just a little.
• Sprinkle with croutons and pour over the remaining sauce.
• Grate the cheese and sprinkle it over the appetizer.

This recipe for Caesar salad with red fish is one of the most common. It can be considered a classic.

Caesar salad with lightly salted red fish

• fillet of lightly salted salmon or other red fish – 0.2 kg;
• cherry tomatoes – 0.2 kg;
• iceberg salad – 150 g;
• hard cheese – 100 g;
• croutons – 150 g;
• Caesar dressing - to taste.

• Separate the required amount of leaves from the head of lettuce, wash them, dry them, chop them coarsely and place them on a plate. Drizzle with a little sauce.
• Cut the lightly salted fish fillet into cubes or slices and place on lettuce leaves.
• Cut the tomatoes in half and place between pieces of salmon or other red fish. Pour over the sauce.
• Cut the cheese into small cubes or grate coarsely. Place on top of the salad along with the croutons. They can also be covered with a mesh of sauce.

The composition of this appetizer is similar to the recipe of the previous salad, but its taste will be completely different.

Caesar salad of smoked red fish with olives

• Chinese cabbage – 100 g;
• smoked red fish (pink salmon is also suitable) – 0.3 kg;
• pitted olives – 100 g;
• wheat crackers with garlic, salmon or cheese flavor – 80 g;
• hard cheese – 50 g;
• soy sauce – 5 ml;
• Caesar sauce or mayonnaise – 100 ml.

• Coarsely chop the top part of the Chinese cabbage leaves.
• Mix the sauce with soy sauce. Add half the sauce to the Chinese cabbage, stir, and place on a plate.
• Separate the smoked fish meat from the bones and skin and chop finely.
• Cut the olives in half, mix with the fish, and place on lettuce leaves.
• Pour in the croutons and pour over the remaining sauce.
• Grate the cheese and sprinkle the cheese shavings over the rest of the ingredients.

The salad made according to this recipe has a spicy taste. It will appeal to fans of not only European, but also oriental cuisine.

How to decorate Caesar salad with red fish

The technology for preparing Caesar salad does not involve mixing the ingredients, but laying them out in layers and then covering them with sauce. Thanks to this, the appetizer looks bright, elegant and relaxed, but many housewives prefer to decorate it in their own way before serving. You can offer several options for decorating Caesar salad with red fish.

• It is easy to make flowers from slices of red fish. To do this, just cut it into thin slices, roll one of them into a tube, then lay the rest of the pieces around so that the created figure resembles a bud. This flower can be placed on top of a snack or on the edge of a dish.
• Salmon slices can be placed along the contour of the salad. This will give it a more festive look.
• If the snack includes cherry tomatoes, olives or black olives, they can be placed around the perimeter in a certain order. This will also look attractive.

When serving in portions, Caesar salad can be placed in bowls. In them he will look very elegant and modern.

Caesar salad with red fish is an exquisite dish worthy of a festive table. Its preparation does not require great skill, although even the pickiest gourmets will like the result.

Caesar salad with shrimp and red fish

Ingredients

• Olive oil - 100 ml.
• Leaf lettuce - 0.5 bunch
• Salmon (can be replaced with trout, sturgeon, beluga) - 200 gr. lightly salted
• Fresh shrimp - 200 gr.
• White bread - 200 gr.
• Cherry tomatoes - 6 pcs.
• Egg - 2 pcs.
• Parmesan cheese - 50 gr.
• Lemon - 0.5 pcs.
• Table vinegar 9% - 1 tsp.
• Mustard - 2 tsp.
• Garlic - 2 teeth.
• Salt - to taste
• Ground black pepper - to taste

Cooking process

Cut the crust off the white bread and cut the flesh into cubes. Peel the garlic cloves and chop them. Pour a small amount of sunflower oil into a heated frying pan and fry the garlic in it for 2-3 minutes. Carefully spoon the garlic out of the pan and add the bread cubes there, fry them until golden brown. Transfer the finished crackers to a plate and cool.

1. Boil the eggs hard, cool, remove the shell, separate the yolks from the whites. Mash the yolks with a fork and mix with mustard, add vinegar, lemon juice, olive oil to this mixture, mix everything thoroughly, you can use a mixer for these purposes. This will serve as a salad dressing.
2. Place the shrimp in boiling water and cook for 2-3 minutes. Remove them from the water and cool.
3. Soak the lettuce leaves in cold water, this will keep them crispy longer. After this, dry it with paper towels. Tear the lettuce leaves with your hands, place it on a flat dish, and pour the sauce over it.

How to prepare Caesar Salad with red fish

The first step is to prepare the fish - separate the fillets from the skin, sprinkle with lemon juice, salt and pepper.

While the fish is marinating in the refrigerator, prepare the croutons - cut off the crust from the loaf and cut the flesh into cubes. Place on a baking sheet, add salt, drizzle with oil and bake in the oven until light golden brown. You can even turn it brown if you like it that way ;).

Remove the fish from the refrigerator, brush the pieces with oil and bake (preferably on the grill) until cooked.

Wash the lettuce leaves, dry them and tear them with your hands.

Grate Parmesan.

Separate the yolks from the whites (in general, this is not at all necessary; you can make the sauce with whites).

Squeeze the juice from the lemon.

Grind the garlic with salt and pepper, add mustard, lemon juice, Worcestershire sauce and yolks, beat thoroughly. Without stopping whisking, gradually add olive oil.

Season the lettuce with some of the sauce and half of the Parmesan and stir. Place the fish pieces, croutons and pour over the rest of the sauce. Sprinkle with grated Parmesan. Garnish with cherry halves if desired. Bon appetit!

Caesar salad with shrimp and squid

“Caesar” with marinated shrimp and squid can be created in a matter of minutes, especially if you prepare the dressing in advance and make garlic croutons. Capers are added to the dressing, instead of which you can use pickled gherkins, mushrooms, olives or salted anchovy fillets.

Ingredients:

• marinated shrimp and squid – 150 g each;
• lettuce leaves;
• crackers – 250 g;
• parmesan – 100 g;
• Dijon mustard – 1 tbsp. spoon;
• oil – 4 tbsp. spoons;
• lemon juice – 3 tbsp. spoons;
• Worcestershire sauce - 2 tbsp. spoons;
• capers – 1 teaspoon;
• garlic – 1 clove;
• salt pepper.

Preparation

1. Lettuce leaves are torn by hand.
2. Seafood is laid out on top.
3. Mix oil, mustard, lemon juice, Worcestershire sauce, garlic, capers, salt and pepper, whisk, and pour the sauce over the salad.
4. Sprinkle the snack with cheese.

Caesar salad with shrimp and avocado

Shrimp Caesar salad takes on new flavor notes with the addition of avocado pulp and crispy slices of fresh or smoked bacon. To make the dressing, beat natural yogurt with the addition of anchovy fillet, garlic, olive oil and lemon juice. If desired, the composition is supplemented with boiled eggs.

Ingredients:

• shrimp – 0.5 kg;
• romaine lettuce – 1 piece;
• crackers – 250 g;
• parmesan – 70 g;
• avocado – 1 pc.;
• bacon - 4 slices;
• yogurt – 100 ml;
• olive oil and lemon juice - 2 teaspoons each;
• garlic – 2 cloves;
• anchovy fillet – 2 pcs.;
• salt pepper.

Preparation

1. The shrimp are marinated with garlic, adding 1 clove, as well as salt, pepper and a teaspoon of lemon juice.
2. Fry shrimp and thinly sliced ​​bacon separately.
3. Cut the avocado pulp and lettuce leaves.
4. Whisk the ingredients for the dressing.
5. Place all the ingredients on a dish and pour over the sauce.
6. Sprinkle Caesar with avocado and shrimp with grated cheese.

Caesar salad with shrimp and quail eggs

• Romaine salad 250 g
• Peeled king prawns 350 g
• Cherry tomatoes12 pieces
• White crackers40 g
• Quail egg10 ​​pieces
• Caesar sauce80 ml
• Grated Parmesan cheese 60 g
• Pine nuts20 g
• Butter 20 g

How to cook step by step

Wash the lettuce leaves under cold water. Tear and place on the bottom of the plate.

• Pour Caesar dressing over the leaves and stir.
• Cut cherry tomatoes in half and place on lettuce leaves.
• Boil the quail eggs, cool, and place around the edges of the plate.
• Pour shrimp into boiling salted water (without defrosting) and cook for 2-3 minutes.
• Place a piece of butter (about 20 g) in a hot frying pan and add shrimp. Fry on both sides for 2-3 minutes.
• Place the prepared shrimp on top of the cherry tomatoes and pour over the Caesar dressing.
• Top with white bread crumbs, Parmesan cheese and pine nuts.

Caesar salad with shrimp and chicken

Ingredients:

• Chicken fillet – 200 g
• White bread or loaf - 4 pieces
• Romaine lettuce - 1 bunch
• Lemon - 0.5 pcs.
• Mustard - 1 tsp.
• Eggs - 2 pcs.
• Garlic - 2 cloves
• Cherry tomatoes - 8 pcs.
• Boiled quail eggs - 5 pcs.
• Shrimp – 300 g
• Honey - 1 tsp. (for sauce)
• Olive oil
• Spices to taste
• Parmesan cheese

Step-by-step cooking recipe

It takes about 10 minutes to prepare the ingredients. Boil the quail eggs. Wash and clean the ingredients. Cut the salad into thick strips and place in a deep bowl.

1. Cut the loaf into squares. Add olive oil, chopped garlic and spices to taste to a preheated frying pan and start frying the loaf until golden brown. Stir constantly so that the crackers do not burn.
2. Prepare the sauce. Place 1 teaspoon mustard, 1 teaspoon honey, squeeze 1 clove of garlic into a bowl, add two eggs and squeeze the lemon.
3. Beat everything until smooth and slowly pour in 1 tsp. olive oil and beat well again. The sauce is ready.
4. Cut the chicken fillet into thin pieces and brush with spices. Fry in olive oil with garlic until golden brown.
5. While our fillet is frying, prepare the shrimp. Add shrimp to boiling water and cook until boiling, cool and start cleaning the shrimp.

Add fried chicken fillet, shrimp, cherry tomatoes, cut in half, and quail eggs (also cut in half) into a bowl with chopped salad. Mix everything and add sauce. Add the crackers just before serving to prevent them from getting soft.

Classic Caesar salad with red fish and croutons

Contrary to popular belief, Caesar salad is not named after the famous commander. The dish owes its name to Caesar Cardini, the chef who is considered the author of the salad. Despite the enormous popularity of Caesar in the world, there is no classic, generally accepted recipe: it is prepared with fish, shrimp, chicken and other ingredients. The main ingredients of the dish are garlic croutons, fresh lettuce, hard cheese and a special dressing. Let's prepare a Caesar salad with red fish and homemade croutons, following simple classic technology.

Ingredients for 3-4 servings:

• red fish (lightly salted or fresh frozen) – 200 g (fillet);
• lettuce - a small bunch;
• hard cheese (preferably Parmesan) – 50 g;
• white loaf (baguette) – 60-80 g;
• chicken eggs, large (category CO) – 2 pcs.;
• cherry tomatoes - 6-8 pcs.;
• garlic – 1-2 cloves;
• olive oil – 100 ml;
• lemon - half;
• ready mustard – 2 tsp;
• salt, ground black pepper - a pinch (to taste).

How to prepare Caesar salad with red fish and croutons

Prepare croutons - square croutons; it is not recommended to use ready-made croutons for preparing Caesar. For croutons, it is better to use slightly stale bread - it will be easier to cut it into neat cubes, it will not crumble too much. Cut off the crusts from the loaf and chop the crumb.

Heat 1-2 tbsp in a frying pan. l. olive oil, lay out the loaf pieces, fry over medium heat until golden brown, then add chopped (finely grated or passed through a press) garlic. Stir and cook for another minute to release the garlic aroma. Transfer the finished crispy croutons to a plate and cool; they will be needed at the last stage of preparing the salad.

Chop and process remaining salad ingredients. Wash the tomatoes and cut each into 2-4 parts.

Check the fish for bones, remove the skin (if necessary). Cut the lightly salted fillet into small slices. If the fish is freshly frozen, defrost it and fry it in one piece in a frying pan on both sides for 2 minutes over moderate heat. Also cut the finished fish into small pieces.

Cut the cheese into thin slices.

Hard boil the eggs, separate the yolks from the whites (whites will not be needed). Mix the yolks with mustard, oil, salt and pepper.

Stir until a homogeneous emulsion is obtained.

Wash the lettuce leaves, dry them, tear them a little with your hands and place them on a flat dish.