Caesar Salad – or Cesar Salad! No matter how you spell it or how you say it, we cannot help that this salad is very delicious – and it can be eaten as an independent dish, not just as an accessory or a side dish to anything else.
Of course this also applies to this version – which is one variation of many, because there are really many different recipes on Caesar salad. Matched with most varieties of Caesar salad, this has a salad with homemade oil, cheese and croutons.
Traditionally, this salad is without meat, but most of us have probably served it with chicken, and it will be so in this version.
Caesar salad – recipe
This Caesar salad is cooked in a slightly different way from the kind of Caesar salad you will be served at a bistro, cafe or other eatery. But this variation of Caesar Salad is certainly an emperor worthy. Okay, it’s not Julius Caesar – whether he was an emperor or not – but this dish was also named after a person. He is an Italian-American chef and restaurateur, Caesar Cardini.
There are a lot of people who would prefer to have anchovy fillets in the dressing – blended of course – but that doesn’t matter.
Ingredients
Servings: 4 persons
- 2 egg yolks
- 4½ tbsp. olive oil
- 1½ tbsp. lemon juice
- 1 clove of garlic
- 1 tsp. dijon mustard
- 100 g French bread, yoghurt bread or similar white bread
- 150 g grated cheese
- 350 g of chicken in strips
- oil for frying
- 1 main romaine salad
- slightly chopped red chili pepper
- Salt and pepper
Steps in making Caesar Salad
Start with the egg yolks, 4 tablespoons oil, lemon juice, crushed garlic and Dijon mustard as well as a little salt and pepper in a bowl and blend or stir all the ingredients to create a dressing that which is light and creamy. You can also add mayonnaise on it. Refrigerate until you are ready to use it
- Turn on the oven and set the temperate at 200 ° C.
- Cut the bread into cubes – they do not have to be completely square and even in size – and mix them with the last half tablespoon of oil on a baking sheet lined with baking paper.
- Place the cubes in the oven for approx. 10 minutes until they are crispy – turn a couple of times along the way.
- Divide half of the sliced cheese in portions – approx. 1 tbsp. to each – on another baking sheet coated with baking paper. Spread the cheese well – maybe you need a plate more in use.
- Put them in the oven and bake them until they are golden and crispy – approx. 6 minutes.
- Fry the chicken strips into an oil on a hot pan until they are cooked – approx. 5-7 minutes depending on thickness.
- Rinse the salad leaves – tear them into pieces if you think they are too big – and put them in large, deep plates.
- Distribute chicken strips, croutons, if any chopped chilli and grated cheese (the last half) a little randomly on the salad leaves.
- Pour a little dressing over and put / put on one, two or three oysters on each.
Serve the salad with a light, dry Riesling Trocken from Germany.
Preparation time: 20 minutes
Cooking time: 10 minutes
Based on 5 Review(s)
