Cooking a classic Caesar salad

Caesar salad - a classic recipe with chicken and croutons There are many variations of Caesar salad. And each of them is considered by hostesses as a classic. Any of them has its own nuances. But the main thing, in my opinion, it must necessarily have delicate salad leaves, chicken breast, Parmesan cheese and tomatoes. And you can experiment with the sauce, which is what many people are doing now. And they're right. But the taste of the finished dish is different every time.  Ingredients Boiled chicken breast -150-200 gr Aisberg lettuce or Peking cabbage - 3-4 leaves Cherry tomatoes - 100-150 gr Garlic - 4 cloves Parmesan cheese (or any hard cheese - 70 gr Button - 3 slices Butter - 50 gr Olive (or vegetable) oil - 3 tables. Sweet corn mustard - 2 tbsp. Olive oil - 3 tbsp. Juice of half a lemon This snack is best made right before serving. The croutons will get soggy from the sauce and tomatoes, which will reduce the charm of the salad a little. How to cook Step 1 If you have a raw breast, you need to boil it until tender. Cut the meat into small pieces, put it into hot salted water and boil for 30-40 minutes. Dipping it in hot water, the outside of the meat will immediately seize, and the inside will remain juicy. Source: Step 2. Cut the loaf into slices 1 cm thick. Then each slice of bread is cut into small pieces. Transfer the sliced bread to a baking tray and slice in a well heated oven for 15-20 minutes. Periodically stir the breadcrumbs, so that they do not burn.  Step 3: Cut the boiled chicken filet into pieces no bigger than 1-1,5 cm in size. Peel the garlic and chop it with a press or cut into small pieces. Put a piece of butter in a heated frying pan, melt it. Put chopped garlic on it and fry it in the oil, stirring all the time. At this stage, we need the oil to absorb the aroma of the garlic. As soon as the garlic starts to brown very badly, remove it from the pan. And in that oil, we fry chicken filet pieces afterwards. Stir to brown them. After that, immediately turn off the fire.  Step 4 While the meat is frying meanwhile wash the Aisberg or Peking cabbage leaves and dry them with paper towel. Tear the leaves into small pieces and put them into a bowl. Exactly tear, but not cut with a knife, as in contact with the metal part of the knife, the useful substances in the leaves are destroyed. Source: Step 5. By this time we have browned chicken fillet. We transfer it to a bowl with the lettuce leaves.  Step 6. The cherry tomatoes, washed and dried with a towel, cut into 4 pieces. Transfer them to a bowl with the leaves and chicken filet. Set aside a few tomato slices to decorate the finished dish.  If you do not have small tomatoes, you can use regular tomatoes and cut them into slices similar in shape to the meat and breadcrumbs. Step 7: Grate cheese on a fine grater and send it to the other ingredients in a bowl. You can also leave a handful of cheese for decoration.  Step 8. Throw a small handful of breadcrumbs into the bowl. And deal with the sauce.  Step 9: In a small bowl, squeeze the juice of half a lemon through a strainer to remove the seeds. Add mustard and olive oil to the lemon juice. If you do not have grain mustard, you can use regular mustard. Mix the sauce well, so that the mixture is homogeneous and has the consistency of liquid sour cream. Step 10. Before serving, mix the ingredients in a bowl. Then pour the sauce. Sprinkle the rest of cheese and croutons on top, decorate with cherry tomatoes. And serve to our guests.


You must be logged in to post a comment.

About Author
Recent Articles
Apr 14, 2024, 3:53 PM John Carlo Rabanes
Apr 14, 2024, 3:52 PM Hicham
Apr 14, 2024, 3:51 PM Batiancila, Sara S.
Apr 14, 2024, 3:50 PM Batiancila, Sara S.