Caesar salad was invented by accident over 80 years ago. During this time, a huge number of variations of this simple but very tasty dish have appeared in the world, which will decorate any holiday table. Here are 8 classic recipes!
1. Caesar salad with quail eggs
Chicken eggs can also be used in this salad, but with quail Caesar it turns out tastier and looks more spectacular on the table.
You will need:
Salad: 1 chicken breast, 4 quail eggs, 250 g of cherry tomatoes, 1 bunch of lettuce, 1 package of croutons with salt (without additives and flavors), 200 g of parmesan cheese.
Sauce: 1.5 st. l. olive oil, a couple of cloves of garlic, 1 tsp. mustard and 4 – 5 tbsp. l. mayonnaise.
Cooking: First, prepare the sauce by simply mixing all the above ingredients. Collect salad immediately in a salad bowl. Tear lettuce leaves with your hands and cover the bottom and sides of the dish with them. Pour over the sauce, then pour in a handful of croutons.
Spread half of the boiled chicken breast, previously disassembled by hand into fibers, on top. Pour in the sauce. Some more lettuce leaves, sauce, more croutons and chicken. Lay the next layer with small cubes of parmesan, fields with dressing, garnish with slices of quail eggs and halves of cherry tomatoes. Pour over the sauce and immediately put on the table.
2. “Caesar” with turkey meat
The highlight of this salad is not only turkey meat, but also an unusually tasty original dressing. With this sauce, any appetizer will turn into a masterpiece!
You will need: 350 g of boiled turkey, 2 bunches of romaine lettuce, 100 g of parmesan cheese, 90 ml of olive oil, 3 – 4 slices of white bread, 400 g of cherry tomatoes, 3 cloves of garlic, 15 g of capers, 1 salted sprat, 120 ml of mayonnaise (preferably homemade ), 1.5 st. l. soy sauce, 2 chicken eggs, salt and freshly ground black pepper.
Cooking: Cut the bread into small cubes, fields with a mixture of 2 tbsp. l. olive oil and crushed garlic, salt and pepper to taste. Mix well. Then put the tasty-smelling cubes of bread on a baking sheet and bake until golden brown.
Now start making the sauce. It’s a bit of a hassle, but it’s worth it. Pour chicken eggs with cold water, put on fire. Wait until it boils and cook for exactly one minute. Cool the eggs immediately under running water. Peel off the shell and send to a deep bowl for whipping. Put 30 g of parmesan cheese, capers and sprat fillets, randomly chopped, to the eggs. Pour in the remaining olive oil and mayonnaise. Puree the mixture with an immersion blender.
In a bowl, mix the meat, cut into thin strips, Parmesan cubes, tomato halves and freshly prepared sauce. Cover the bottom and sides of the salad bowl with romaine lettuce leaves, lay out the meat mixture, spread croutons on top, garnish with grated parmesan and tomato slices.
3. Caesar salad with fried chicken
Grilled chicken meat is the main ingredient in this dish. Be sure to try this version of the Caesar salad!
You will need: 1 chicken breast, 1 egg, 1 baguette (yesterday’s), 1 large bunch of lettuce, 120 g of hard cheese, 2 cloves of garlic, a couple of tbsp. l. freshly squeezed lemon juice, 5 tbsp. l. olive oil, salt and ground pepper.
Cooking: A field baguette cut into thin sticks with a mixture of olive oil, garlic, salt and pepper. Stir and bake in the oven or fry in a pan until an appetizing golden crust is formed.
Coat the chicken breast with any sauce or rub it with salt and spices, let it marinate for about two hours and fry on the grill until tender and golden brown. Cool the meat, then cut into small cubes.
In a deep bowl, mix the grated cheese, croutons, finely chopped lettuce, chicken meat and sauce. Transfer to a beautiful salad bowl and serve immediately. Don’t forget to decorate with grated cheese and croutons. For dressing, boil the eggs for one minute, then peel and puree them in a blender with olive oil, spices and lemon juice.
4. Bruschetta with Caesar salad
Italian bruschetta pairs perfectly with American Caesar salad. Guests will be delighted!
You will need: 1 half chicken breast fillet, 8 round buns or slices of bread, 160 g Chinese cabbage, 55 g grated Parmesan, 2 tbsp. l. olive oil, 1 garlic clove, 3 tbsp. l. mayonnaise, 35 ml cream, 2 tsp. raisins, 0.5 tbsp. l. Worcestershire sauce.
Cooking: Wrap chicken fillet with cling film and beat with a hammer, rub with your favorite spices. Put a sheet of parchment on the bottom of the pan, lay the meat, cover with a second sheet. Fry under the lid until cooked on both sides. Cool the chicken chop, cut into small cubes.
Whip cream with a blender, Worcestershire sauce, crushed garlic, mayonnaise and steamed raisins. Taste if you like, add some salt and ground pepper. Pour the sauce over the meat and stir.
For bruschetta, cut the buns lengthwise into two halves, grease each with olive oil, you can sprinkle with dried garlic and herbs, send to dry in the oven. Meanwhile, thinly slice the green part of the Chinese cabbage fork. Spread the cooled bruschetta on a large dish, lay the cabbage on top, then the meat in the sauce and sprinkle with grated cheese.
5. Caesar salad roll with chicken
Caesar salad wrapped in thin sheets of Armenian lavash turns into an amazing appetizer.
You will need: 2 thin pita bread, 1 large chicken breast, 1 bunch of arugula lettuce, 100 g grated hard cheese, 50 g parmesan cheese, 1 tsp. mustard, 1 tsp. finely chopped garlic, mayonnaise.
Cooking: Spread chicken breast with any spices, wrap in a sheet of foil and bake in the oven until tender. Separate the completely cooled meat with your hands into fibers. Cut the parmesan into small cubes, and grate the hard cheese on a fine grater. Make sauce from mayonnaise, garlic and mustard.
The table was covered with cling film, a sheet of pita bread was laid out on top. Lubricate it with sauce, evenly distribute the meat, both types of cheese, lettuce leaves. Wrap pita bread in a tight roll, fix with a film and put in the refrigerator for an hour. Similarly, prepare the second roll from the remaining products. Before serving, remove the film, cut the roll across into pieces, 2-3 cm wide, decorate with arugula leaves.
6. “Caesar” with lemon and shrimps
Europeans adore this version of the Caesar salad. Instead of meat – in its composition shrimp!
You will need: 350 g shrimp, 100 g soft cheese, 2 thin rings of lemon, 1 clove of garlic, prepared Caesar sauce, 3-4 lettuce leaves, croutons with salt, a handful of olives.
Cooking: Lay the shrimp meat in a salad bowl on top of the lettuce leaves. Sprinkle with grated soft cheese, pour sauce well. In this form, the salad can be left in the refrigerator until the right time. Don’t forget to cover it with cling film so it doesn’t dry out. Before serving, sprinkle the salad with crackers, dress with sauce, garnish with olive rings, lemon slices cut into 6-8 parts and shrimp.
7. Caesar salad with tuna
Canned tuna will give Caesar salad an unusual flavor and nutritional value. If you do not eat meat, then you will definitely like this snack.
You will need: 1 can canned tuna, 1 bunch iceberg lettuce, 2 tbsp. l. grated hard cheese, 1 egg, cherry tomatoes, Caesar sauce, 3 slices of white bread, dried dill and salt, olive oil.
Cooking: Cut off the crust from the bread, cut the crumb with a sharp knife into small sticks or cubes. Sprinkle with dill and salt. Stir. Heat a couple of tablespoons of vegetable oil in a frying pan, fry the croutons on it until a bright golden crust.
In a bowl, mix the mashed dry fish with a fork, cherry tomato halves, grated cheese, finely chopped boiled egg and chopped iceberg lettuce. Season with sauce, put in a beautiful deep salad bowl, sprinkle with croutons.
8. Caesar salad with sour cream sauce
This is perhaps the most delicate and fragrant Caesar salad of all currently existing. You can try this either in an expensive restaurant or cook it yourself in the kitchen!
You will need: 350 g chicken meat (thigh), 250 g white bread, 3 cloves of garlic, sea salt and freshly ground black pepper, 0.5 lemon, 2 – 3 tbsp. l. sour cream, 1 anchovy fillet, 4 tbsp. l. quality olive oil, 2 tbsp. l. grated parmesan and lettuce.
Cooking: Put the chicken meat in a bowl, sprinkle with salt and pepper, pour over with oil, mix well. Fry the chicken in a pan until cooked. Make croutons from bread in the oven or in a frying pan. Be sure to add spices and crushed garlic to the frying oil.
For dressing, grind fish fillet with a blender, 1 clove of garlic, sour cream, juice of half a lemon, 1 – 2 tablespoons of olive oil. Adjust the taste with salt and seasonings.
At the bottom of the salad bowl, lay the lettuce leaves torn by hand, spread the pieces of meat on top, pour the sauce well. Next, lay the croutons, again pour the sauce and sprinkle with grated cheese.