Add chicken, bacon, shrimp, stuff mushrooms into a salad, or turn it into pizza. It will be delicious in any case.
One of the most popular salads is named not after the ancient Roman statesman, but after its creator, Caesar Cardini, an Italian-American restaurateur from the Mexican city of Tijuana.
According to legend, he invented the dish in 1924 by putting together all the ingredients he had on hand: romaine lettuce, garlic, croutons, Parmesan, boiled eggs, olive oil and Worcestershire sauce. Later, Brother Cardini suggested adding anchovies to the dish and he was right: the version was warmly received and became a classic.
Today there are many more variations of Caesar. But they all have one thing in common - crackers and a unique dressing. You will find their recipes at the end of the article.
geniuskitchen.comIngredients
- 2 heads of romaine lettuce;
- 3 cups crackers;
- salad dressing - to taste;
- coarsely grated parmesan.
Preparation
Wash the lettuce leaves, dry and tear into small pieces. Add croutons, pour over dressing and stir. Sprinkle with cheese. Stir lightly again and serve immediately.
If you wish, you can garnish the dish with cherry tomatoes cut in half and half a boiled egg.
Andrew Hayes-Watkins/hairybikers.com Ingredients
- 2 skinless, boneless chicken breasts;
- salt and pepper - to taste;
- 1 teaspoon sunflower oil;
- 1 head of romaine lettuce;
- 10 cherry tomatoes, halved;
- crackers;
- salad dressing.
Preparation
Pound chicken breasts to 1cm thickness and season with salt and pepper on both sides. Grease the frying pan with oil and fry the meat over medium heat for 2-3 minutes on each side until golden brown. Turn off the stove and leave the chicken in the pan.
Tear the lettuce leaves into pieces and mix with the tomatoes in a deep bowl. Add croutons. Cut the breasts into thick strips and also add to the salad.
Drizzle sauce to taste and serve while chicken is still warm.
jamieoliver.com Ingredients
For the chicken and marinade:
- 4 tablespoons black peppercorns;
- 4 tablespoons fennel seeds;
- 2 liters of apple juice;
- 100 g salt;
- 15 g thyme (½ bunch);
- 12 bay leaves;
- 6 dried red chili peppers;
- 1 whole chicken weighing 2½ kg;
- 1 tablespoon olive oil.
For crackers:
- 400 g bread;
- 1 head of garlic.
To serve the dish:
- 50 g anchovies in oil (1 can);
- 30 g parsley (1 bunch);
- 2 red chili peppers;
- ½ tablespoon olive oil;
- 1 lemon.
For salad dressing:
- 50 g Parmesan + a little for decoration;
- 1 teaspoon English mustard;
- 2 teaspoons Worcestershire sauce;
- 250 g Greek yogurt;
- 8 tablespoons olive oil.
For the salad base:
- 4 heads of romaine lettuce;
- 150 g radish;
- 1 cucumber;
- 15 g green onions (½ bunch).
Preparation
Make the marinade. Fry the peppers and fennel seeds in a deep bowl over high heat for 1 minute. Pour in the apple juice, add salt, thyme and bay leaves. Crumble the chili into it. Bring to a boil and remove from heat. Pour in 1 liter of cold water and let cool.
Cut the chicken along the back and arrange. Place in marinade, cover and refrigerate for at least 12 hours. Then dry and blot with a paper towel. Preheat the oven to 200°C.
Tear the bread into large pieces, divide the garlic into cloves, but do not peel. Set aside. Brush the chicken with olive oil and place on the oven rack, breast side up (unfolded), with a tray down to catch any drips. Cook for 30 minutes, then reduce temperature to 160°C.
Remove the tray, place the bread and garlic on it and stir to absorb the juices. Continue cooking for 1 hour until the chicken is golden brown. Stir the crackers periodically. Cool the bird for 30 minutes before slicing.
Drain the oil from the anchovies into a separate container. Divide the fish fillets in half lengthwise and place them crosswise on plates. Finely chop the parsley stems (discard the leaves) and chilli. Sprinkle over anchovies. Sprinkle with oil: ½ tablespoon each of olive oil and fish oil. Grate the lemon zest on a fine grater and pour in the juice of half the fruit. Leave to marinate.
Prepare salad dressing. Grate the Parmesan cheese on a fine grater, add Worcestershire sauce and yogurt to it. Mix well. Pour lemon juice, add oil and stir. Taste and add spices to taste or, alternatively, sprinkle with water to smooth out the taste.
Separate the lettuce leaves, remove the tops of the radishes and scrape the top layer of cucumber peel with a fork. Cut the radish and cucumber into slices, finely chop the parsley leaves and onion, and tear the lettuce leaves into pieces. Place everything in a large bowl.
Add half the croutons, pour half the dressing, stir and sprinkle with thin slices of Parmesan. Place the chicken pieces, add the remaining croutons, garnish with anchovies and pour in more sauce. Serve to the table.
Ansel Adams/flickr.com Ingredients
- 1 tablespoon olive oil;
- 450 g medium peeled shrimp;
- ½ teaspoon salt;
- ¼ teaspoon pepper;
- 1 head of romaine lettuce;
- 2 cups cherry tomatoes, halved;
- 2–3 cups crackers;
- salad dressing.
Preparation
Heat the frying pan. Pour in the oil, add the shrimp, salt and pepper. Fry until cooked through (about 4 minutes), turning occasionally.
Cut the lettuce into strips or tear and place in a deep bowl. Add tomatoes, croutons and shrimp. Pour over the sauce and stir. Garnish with Parmesan if desired.
sweetpeasandsaffron.com Ingredients
- 4 slices of bacon;
- salt and pepper - to taste;
- 1 head of romaine lettuce;
- 1 avocado;
- ½ cup Parmesan + for decoration;
- ½ cup crackers;
- salad dressing.
Preparation
Throw the bacon into a dry frying pan and fry over medium heat until golden brown, turning as you go. Season with salt and pepper and place on paper towels to absorb excess oil.
Tear the lettuce leaves into a deep bowl. Chop the avocado into slices or cubes, chop the bacon. Cut or grate Parmesan into thin slices.
Combine all ingredients, add sauce to taste and stir. Garnish with Parmesan slices.
tablespoon.com Ingredients
- ½ bunch of asparagus;
- salt - to taste;
- 230 g salmon fillet (2–4 pieces);
- olive oil - to taste;
- pepper - to taste;
- 1 large head of romaine lettuce;
- salad dressing;
- crackers;
- ¼ cup finely chopped or grated Parmesan cheese.
Preparation
Cut the asparagus into 3 pieces and place in boiling salted water for 2 minutes. Then transfer to ice water. When the asparagus has cooled, remove it.
Rub the salmon fillets with oil and season with salt and pepper. Fry on all sides in a preheated and oiled frying pan until cooked through, about 4-5 minutes.
Cut or tear the lettuce into small pieces and mix with a few spoons of the sauce. Place on a plate, add asparagus, croutons, fish, slices of cheese and a little more sauce. Serve to the table.
foodinaminute.co.nz Ingredients
- 400 g champignons;
- ¼ cup olive oil;
- 2 tablespoons red wine vinegar;
- 2 teaspoons of powdered sugar;
- 1 teaspoon Dijon mustard;
- salt and pepper - to taste;
- 3 eggs;
- 3 slices of bacon;
- 1 whole chicken, oven-baked or grilled;
- 1 head of romaine lettuce;
- 2–3 cups crackers;
- ⅓ cup salad dressing;
Preparation
Cut the mushrooms into thin slices and place in a deep bowl. Mix well the oil, vinegar, powdered sugar, mustard, salt and pepper and pour the mixture over the mushrooms. Mix thoroughly, cover and leave to marinate for 30 minutes.
Cook it. Fry the sliced bacon in a dry frying pan until golden brown on each side (3-4 minutes). Place on paper towels to drain excess grease. Take the chicken, remove the bones and skin and shred the meat.
Tear the lettuce leaves and place in a large bowl. Add chicken, mushrooms, bacon, croutons and eggs, cut into 4 pieces. Toss gently and drizzle with salad dressing.
Serve garnished with Parmesan cheese.
realfood.tesco.com Ingredients
- 16 large porcini mushrooms or champignons;
- salt and pepper - to taste;
- salad dressing;
- 1½ cups chopped romaine lettuce;
- grated parmesan - for decoration.
Preparation
Bake the mushroom caps in the oven at 190°C for 10 minutes, seasoning as desired. Combine the sauce with the chopped lettuce, mix well and stuff the mushrooms. Sprinkle with Parmesan and serve.
taste.com.au Ingredients
- 8 slices prosciutto ham;
- olive oil - to taste;
- 4 chicken fillets, cut in half;
- 2 large French baguettes;
- salad dressing;
- 3 small heads of romaine lettuce;
- 80g Parmesan, grated or thinly sliced.
Preparation
Fry the ham over medium heat for 1-2 minutes on each side until golden brown and crispy. Place on paper towel. When cool, cut into medium pieces.
Heat the oil in a frying pan and fry on each side for about 4 minutes: the pieces should be covered with a golden crust. Let cool and cut into thin slices across the grain.
Cut the baguettes to length. Unwrap and brush with sauce. Arrange lettuce, chicken, ham and cheese. Close and press lightly.
Cut each baguette into 4 pieces and tie with thick thread. Serve to the table.
lmld.org Ingredients
- 220 g short pasta;
- salt - to taste;
- 2 chicken breasts;
- salt and ground garlic - to taste;
- 1 cup crackers;
- 4 cups chopped romaine lettuce;
- ½ cup grated parmesan;
- 1 cup salad dressing.
Preparation
Boil the pasta in salted water until tender. Rinse under cold water and let dry.
Fry chicken breasts until cooked, season with spices. Cut into small pieces. Combine pasta, chicken, croutons, lettuce and cheese in a deep bowl of pizza dough;
Preparation
Defrost the dough. Preheat the oven to 200ºC. Grease the mold or baking sheet with oil, unroll the dough and place in the bowl. Form edges around the edges. Bake for 10 minutes until the base is lightly browned.
Cut the fillet into small cubes. Add ½ teaspoon of garlic and chicken to the oil heated in a frying pan. Fry until the meat turns white. Remove from heat and combine with 2 tablespoons of sauce.
Spread 3 tablespoons of the sauce on the pizza base and sprinkle with 1 teaspoon of garlic. Add half the cheese and arrange the chicken. Add the remaining cheese and bake for 15 minutes until melted and crust is golden brown.
Finely chop the onion and combine it with lettuce and the remaining sauce. Drizzle the mixture over the pizza and add the tomatoes before serving.
Ashley Manila/ehow.com Ingredients
- ¼ cup vegetable oil;
- ¼ cup olive oil;
- 3–6 anchovy fillets - optional;
- 1 raw large egg yolk or 1 tablespoon of mayonnaise;
- 2 tablespoons lemon juice;
- 2 teaspoons Dijon mustard;
- 1 teaspoon finely grated lemon zest;
- ½ teaspoon Worcestershire sauce;
- ¼ teaspoon salt;
- ¼ teaspoon ground black pepper;
- ½ cup grated parmesan.
Preparation
Combine vegetable and olive oils, set aside. Using a blender, combine anchovies, yolk or mayonnaise, lemon juice, mustard, zest, Worcestershire sauce, salt and pepper. Achieve a uniform consistency.
Switch to medium speed and pour the oil into the mixture in a thin stream. Add cheese and mix well. The dressing is enough for 1 large serving of salad.
Store in the refrigerator in an airtight container for up to 3 days.
Ingredients
- 2 tablespoons butter;
- 2 tablespoons olive oil;
- 2 cloves of garlic, cut in half;
- 3 cups diced white bread;
- salt and pepper - to taste.
Preparation
In a small saucepan, melt the butter along with the olive oil, add the garlic. Then remove from heat and leave for 10 minutes. Remove the garlic and roll the bread in oil. Place on a baking sheet and bake for 10 minutes until golden brown at 170–180°C. Stir the crackers several times during the process. Salt and pepper to taste.
Jamie Oliver makes this salad very often at home because it is simple and quick to prepare.
Ingredients
- 2 medium boneless chicken breasts
- 6 slices smoked bacon
- ½ loaf of dried white bread
- 1 medium bunch of lettuce leaves
- 1 small garlic
- 1 jar salted anchovies in olive oil
- 1 lemon
- 2 tablespoons sour cream
- sprig of rosemary
- 75 grams Parmesan cheese or any hard cheese
Number of servings - 2
Caesar salad recipe
1. Jimmy Oliver advises: in order not to waste time, set the frying pan to heat up over medium heat. 
2. While the pan is heating, you need to cut the chicken breast into thin strips. Then in a deep bowl, mix the chicken meat, a couple of tablespoons of olive oil and salt. 
3. Meanwhile, the frying pan is already quite hot. Add chicken and bacon. Chef Jamie Oliver recommends frying the chicken for at least 10 minutes, stirring constantly. 
4. At this time, you can tear the bread into pieces and separate the rosemary leaves from the stems. 
5. Place the bread and herbs in the pan, where they will absorb the flavor and aroma of the smoked bacon. 
6. Continue frying the bread until it acquires an appetizing slightly brownish tint. Just be careful not to overdo it! Naked chef Jamie Oliver warns that it's very easy to spoil chicken when frying, so be careful. 
7. Salad leaves must be washed and dried with a paper towel. Then cut them into 1cm thick strips. 
8. Grind 1 clove of garlic, the zest of half a lemon and 4 anchovy fillets in a mortar. 
9. Squeeze the juice of half a lemon into a bowl. Be careful not to get any bones in there. Add olive oil to lemon juice. Jamie Oliver advises not to skimp on olive oil, otherwise the Caesar salad according to Jamie Oliver's recipe will not work out. 
10. Add sour cream and the resulting mortar paste to the same bowl. Add salt and pepper to your taste. 
11. The finish line is already here! All that remains is to add lettuce leaves and chicken with crispy croutons to the bowl. 
12. Well, that's all! Jamie's amazing aromatic Caesar salad is ready! You can add a little more Parmesan before serving. Jamie Oliver's recipe for salads is quick, easy and delicious! 
Jamie Oliver makes this salad very often at home because it is simple and quick to prepare. Ingredients 2 medium boneless chicken breasts 6 slices smoked bacon ½ loaf of dry white bread 1 medium bunch of lettuce 1 small garlic 1 jar salted anchovies in olive oil 1 lemon 2 tablespoons sour cream sprig of rosemary 75...
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Each of us has prepared the famous Caesar salad at least once in our lives. It attracts with its simplicity and uncomplicated technology. The set of ingredients is simple and very attractive. What can be added to the recipe to improve the taste many times, yes, no, hundreds of times?
Do not know? But Jamie knows
I tweaked the recipe slightly and came up with my own version of this salad. In my dish I will focus on maximum taste and aroma!
Yes, the presentation is impressive, the violets alone in the traditional Caesar are worth it...
Well, let's go learn from the pros...
Products
- Chicken legs 5-6 pcs.
- Lettuce 200 grams
- White bread 2-3 pieces
- Parmesan cheese 50 grams
- Bacon 40 grams
Sauce
- Canned anchovies 2-3 pcs.
- Garlic 1/2 large clove
- Sour cream 1 tbsp.
- Juice of 1/2 lemon (can be replaced with vinegar)
- Parmesan 60-70 g
- Olive oil 1-2 tbsp.
Master class “How to cook Caesar salad” from Jamie Oliver
1. The first trick is to use chicken legs in the salad, not chicken breast, as we are used to.
I didn't use chicken breasts, they're a little dry for a salad, but the legs are just right!
Before frying the chicken, mix olive oil with rosemary, salt and pepper, then rub the legs thoroughly with this mixture.
2. The second trick is making delicious croutons.
Place bread on the bottom of the pan and place prepared chicken legs on it. Place all this in the oven and bake until done. It is very easy to check the readiness of the bird; you just need to pierce the meat and look at the juice that has been released. If it is transparent, then the chicken is ready.
While the legs were cooking, the bread was soaked in the fat and flavor of the chicken. The bread became juicy and slightly sticky from the juice that had flowed to the bottom...
You need to take out the bread and just tear it with your hands. Place the croutons back into the pan on the legs.
3. The third feature is bacon. You need to cover the chicken with croutons with strips of bacon and put the pan back into the oven. We are waiting for the bacon to brown and become crispy.
4. We begin to assemble Caesar and lettuce leaves are the first to go on the plate. Please note that this salad is very delicate, you just need to tear it with your hands, do not pick up a knife!
5. The chicken meat also needs to be torn into large pieces.
You don't have to be too careful, just tear off small pieces of chicken. And then I'll just take it and run the knife over the bird several times. Amazing!
Then take the croutons and chop them with a knife or just tear them with your hands. They fried perfectly and were crispy. They haven't even cooled down yet!
6. All that remains is to place the chicken and croutons on the lettuce leaves. Then we actively “pick up” the salad directly with our hands and pour the sauce over it. Don't overdo it; there shouldn't be too much sauce. Mix everything again and put it on a dish.
7. All that remains is to grate the Parmesan cheese directly on top and... another trick from Jamie- add a few violet flowers!
If you are expecting someone very important to visit, for example, a girlfriend or boyfriend, mother or someone else, you can always spice up your dish like this! Be sure to prepare this salad for them. They probably haven't tried anything like this! Fry the chicken properly, prepare some croutons and a great dressing that will make their faces melt with pleasure. Great, it turned out great!
Caesar salad is served warm and that's where the flavor lies!
Jamie Oliver's Caesar Salad Dressing Recipe
Oh, there are more than enough chips here too!
For example, the use of anchovies. Very rarely does anyone risk using anchovies to make sauce. Of course, you can do without them, but it is this ingredient that gives the sauce a certain saltiness and amazing taste.
The sauce can also be prepared in a blender, although Oliver prefers to make it in a mortar. The anchovies must be thoroughly chopped along with the garlic. You shouldn’t use a lot of garlic, otherwise the sauce will be too spicy.
Look at the Caesar salad dressing, which is an alternative to your favorite mayonnaise. Even in appearance they are practically brothers - twins.
This dressing should be good on its own. Be sure to taste it when you cook it, otherwise it may ruin the whole salad!
Always remember to use 3 parts olive oil to 1 part lemon juice for the sauce, and the sauce will be perfect!
Caesar salad video
Instead of dry and boring chicken breast, the chef suggests using juicy ones in combination with bacon!
CAESAR RECIPE FROM JAMIE OLIVER
Necessary:
- several chicken legs
- a few slices of white bread
- 5 strips bacon
- lettuce leaves
Sauce:
- 2–3 anchovies
- a quarter of a clove of garlic
- 1 teaspoon sour cream
- 100 g parmesan
- 60 ml olive oil
- 20 ml lemon juice
Marinade for chicken legs:
a few sprigs of fresh rosemary
olive oil
parmesan cheese - for garnish
How to make Caesar salad from Jamie Oliver:
Make the marinade for the chicken legs: mix rosemary leaves, olive oil, salt and pepper. Grate the chicken legs.
Place bread, cut into large pieces, into a frying pan, place chicken legs on them and bake until the legs are done (they should become a beautiful golden color).
Remove the pan from the oven and place the bacon strips over the chicken. Bake for another 7-10 minutes.
For the sauce: mix anchovies with garlic and crush in a mortar. Add sour cream, stir. Finely grate Parmesan, add olive oil and lemon juice. Mix the sauce thoroughly again.
Remove chicken and bacon. Separate the chicken meat from the bones and tear it into small pieces. If desired, cut into smaller pieces. Chop the croutons with a knife.
Tear lettuce leaves into a bowl, add chicken, croutons, and bacon. Top with sauce. Mix everything properly.
Place salad on a serving plate and garnish with grated Parmesan. Serve immediately!
Cook with Jamie! And watch cooking shows with him on the Domashny TV channel every weekday morning!
Another variation on the theme of the legendary salad was prepared by the hosts of the “Ask the Chef” program. Recipe - in our video!
Detailed description: Caesar salad Jamie Oliver recipe from the chef for gourmets and housewives from various sources.
Jamie Oliver makes this salad very often at home because it is simple and quick to prepare.
Ingredients
- 2 medium boneless chicken breasts
- 6 slices smoked bacon
- ½ loaf of dried white bread
- 1 medium bunch of lettuce leaves
- 1 small garlic
- 1 jar salted anchovies in olive oil
- 1 lemon
- 2 tablespoons sour cream
- sprig of rosemary
- 75 grams Parmesan cheese or any hard cheese
Number of servings - 2
Caesar salad recipe
1. Jimmy Oliver advises: in order not to waste time, set the frying pan to heat up over medium heat.
2. While the pan is heating, you need to cut the chicken breast into thin strips. Then in a deep bowl, mix the chicken meat, a couple of tablespoons of olive oil and salt.
3. Meanwhile, the frying pan is already quite hot. Add chicken and bacon. Chef Jamie Oliver recommends frying the chicken for at least 10 minutes, stirring constantly.
4. At this time, you can tear the bread into pieces and separate the rosemary leaves from the stems.
5. Place the bread and herbs in the pan, where they will absorb the flavor and aroma of the smoked bacon.
6. Continue frying the bread until it acquires an appetizing slightly brownish tint. Just be careful not to overdo it! Naked chef Jamie Oliver warns that it's very easy to spoil chicken when frying, so be careful.
7. Salad leaves must be washed and dried with a paper towel. Then cut them into 1cm thick strips.
8. Grind 1 clove of garlic, the zest of half a lemon and 4 anchovy fillets in a mortar.
9. Squeeze the juice of half a lemon into a bowl. Be careful not to get any bones in there. Add olive oil to lemon juice. Jamie Oliver advises not to skimp on olive oil, otherwise the Caesar salad according to Jamie Oliver's recipe will not work out.
10. Add sour cream and the resulting mortar paste to the same bowl. Add salt and pepper to your taste.
11. The finish line is already here! All that remains is to add lettuce leaves and chicken with crispy croutons to the bowl.
12. Well, that's all! Jamie's amazing aromatic Caesar salad is ready! You can add a little more Parmesan before serving. Jamie Oliver's recipe for salads is quick, easy and delicious!
Many people know how to prepare Caesar salad. It would seem, what can you come up with there? Chicken, salad, croutons... However, Jamie has no equal even in cooking Caesar, the chips are pouring in one after another!
Each of us has prepared the famous Caesar salad at least once in our lives. It attracts with its simplicity and uncomplicated technology. The set of ingredients is simple and very attractive. What can be added to the recipe to improve the taste many times, yes, no, hundreds of times?
Do not know? But Jamie knows
I tweaked the recipe slightly and came up with my own version of this salad. In my dish I will focus on maximum taste and aroma!
Yes, the presentation is impressive, the violets alone in the traditional Caesar are worth it...
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