The original Caesar salad has a unique taste due to the ingredients in the sauce that is named after it.
From the first day of the war a focus Didn’t stop working. Our team considers it their duty to inform the reader of what is happening, to collect and analyze facts, and to resist enemy propaganda. Focus needs your support today, to continue your mission. Thank you for being with us.
Caesar salad is an elegant and very tasty salad that will decorate any table. However, mistakes are often made during its preparation, which do not allow to achieve the full effect “as in a restaurant”. To prevent this from happening, the main thing is to strictly adhere to each stage of preparing the salad, and also pay special attention to the preparation of Caesar dressing, which ultimately affects the taste of the whole dish. We add that the original salad is quite expensive in terms of cost, so ingredients such as Parmesan and Worcestershire sauce are often replaced with cheaper products. Therefore, in order to feel the true taste of “Caesar”, you need to part.
classic caesar salad
- romano salad (romaine lettuce) – 1 bunch;
- Cheese “Parmesan” or “Grana Padano” – 30 g.
- white bread (yesterday) or loaf (without crusts) – 3 slices;
- olive oil – 2 tbsp. for ;
- garlic – 1-2 cloves;
- Dry herbs of Provence (optional) – 1/4 teaspoon
To prepare the Caesar sauce:
- eggs (room temperature) – 1 pc.;
- mustard – 1/4 teaspoon (or to taste);
- lemon juice – 1 teaspoon (or to taste);
- extra virgin olive oil – 20 ml;
- refined vegetable oil – 40 ml;
- anchovy fillets – 4 pcs (or 2 sprats of hot salt);
- Worcestershire sauce – 4-5 drops (can be replaced with 3-4 drops of balsamic vinegar);
- Salt, freshly ground pepper.
cook Toast. First you need to peel and chop the garlic, put it in a small bowl and pour olive oil over it. Leave it to soak for about two hours.
Cut the bread into small cubes. Heat the garlic oil in a frying pan (it is better to filter it so that the garlic does not get into the pan), put the bread and fry a little in the oil. Then knead the croutons on a baking sheet with a little salt and sprinkle with Provence herbs and even add garlic from the oil. Send to the oven, preheated to 180 degrees, to dry.
Next is getting ready Caesar sauce
Boil the egg gently by placing it in boiling salted water for 1-2 minutes. The cooking time also depends on the size of the egg. The larger it is, the longer the boiling time (up to 3 minutes). Then immerse it in cold water and cool it quickly. It must be remembered that the less boiled eggs, the less the thickness of the yolk and protein.
Let the egg cool for 15 minutes, then crack it open and open its contents in a bowl. Add mustard and lemon juice there and beat the mass with an immersion blender. Then it is gradually poured into a mixture of olive and vegetable oils, mixing the mass with an immersed mixer. As a result, the sauce should thicken and resemble mayonnaise in consistency. Rinse the anchovies (or sprat fillets) and dry them well with paper towels, then finely chop them with a knife and add them to the sauce.
Beat the sauce again with an immersion blender until smooth and add a few drops of Worcestershire sauce to taste with a pinch of salt.
Rinse the lettuce leaves well, and dip them in a bowl of cold water for an hour to make them fresh and crunchy. Next, remove the leaves from the water, dry them with paper towels, tear them off with your hands and place them in a clean, dry dish. Add Caesar sauce to them and mix gently.
Grate the dish in which the salad will be served with a clove of garlic cut in half, put the lettuce leaves with the sauce on it, and pour the salad a little with a small amount of the sauce.
Place the croutons on the lettuce leaves and sprinkle with grated Parmesan cheese. Serve immediately so that the toast does not wilt.
Many people add chicken to the Caesar. To do this, chicken breast (about 300 grams) is fried in oil in a frying pan, cut into small cubes. Then it is introduced with the other ingredients in the salad.
Remember the classic Greek salad recipe.