Caesar salad
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251Caesar salad was created in 1924 by Italian chef Caesar Cardini at his restaurant in Tichuane, Mexico. It was created directly in the show for his client. At that time it was served withou anchovies.
recipe,photo-recipe,anchovies,Dijon mustard,chicken breasts,romaine lettuce,Meat salads
Meat salads
Categories
Meat salads ›
Ingredients
Ingredients
| Dijon mustard | 1 | tsp | 1 | teaspoon | |
| anchovies | 1 | oz | 30 | grams | |
| capers | 2 | tsp | 2 | teaspoon | |
| chicken breasts | 10.5 | oz | 300 | grams | |
| chicken egg | 3 | pcs | 3 | pieces | |
| garlic | 1 | 1 | |||
| ground black pepper | 0.5 | tsp | ½ | teaspoon | |
| lemon-juice | 3 | tbsp | 3 | tablespoon | |
| olive oil | 10 | tbsp | 1.5 | decilitre | |
| parmesan | 1 | tbsp | 1 | tablespoon | |
| parmesan | 0.25 | oz | 10 | grams | |
| romaine lettuce | 7 | oz | 200 | grams | |
| salt | 0 | oz | gram | ||
| white roll | 2 | pcs | 2 | pieces | |
| worcestershire sauce | 1 | tsp | 1 | teaspoon |
Recipe
1.
white roll 2 pcs
Cut the rolls into squares, sprinkle with oil, stir and bake it for 15 min until golden
2. Dressing
chicken egg 1 pc
Put the egg carefully in a boiling water, slowly, in order to not crack it. Cook for 45 seconds and remove it.
3.
worcestershire sauce 1 tsp • lemon-juice 3 tbsp • garlic 1 • salt • ground black pepper 0.5 tsp • anchovies 1 oz (30 g) • capers 1 tsp • Dijon mustard 1 tsp
Put slightly pre-cooked egg to the blender, add worchester sauce, the juice from one lemon, garlic clove, salt, pepper, anchovies, capers and a teaspoon of mustard.
4.
parmesan 1 tbsp • olive oil 10 tbsp (150 ml)
Add the grated parmesan and gradually pour the oil under continuous mixing.
6. Serving
capers 1 tsp • chicken egg 2 pcs • parmesan 0.25 oz (10 g) • romaine lettuce 7 oz (200 g)
Pick your salad leaves and toss them with dressing. Pour croutons, chicken, egg and capers on the top. Sprinkle with grated Parmesan.
Bon appetit!