How to make Caesar without chicken. Caesar salad - the right recipes and ingredients. How to prepare sauce (dressing) for Caesar salad. The most delicious Caesar salad

Classic recipe, ingredients and everything, everything, everything about Caesar salad.

The question of how to properly prepare the legendary Caesar salad torments more than one hundred and even more than one thousand advanced cooks. Everyone has their own point of view, and everyone considers it the only correct one, while you just need to take into account the fact that, like any other popular recipe, “Caesar” has long acquired numerous variations, acquired a lot of shades and acquired improvisations on a given topic . Of course, there is a classic version, however, who said that fantasies about the basic recipe have no right to life?

"Caesar" or fantasies on the theme?

In recent years, many cafes and restaurants have been trying to come up with some kind of “zest” of their own, so that the beloved and often ordered “Caesar” in their establishment becomes one of the main “calling cards”. Most often, the “tricks” relate to the method of serving - dishes, dish design, decor. There are deep salad bowls and absolutely flat plates, mini-versions such as verrines and huge bowls for a large company, lettuce leaves as dishes and absolute fusion options in the form of a liquid snack that is drunk through a cocktail straw. The salad is decorated with long dried strips of bread, curly pieces of cheese, and all kinds of bouquets of herbs and vegetables.

The second direction for imagination is filling the salad, and here, too, a huge field for creativity appears. Games with lettuce leaves, experiments with dressing, various sauces for croutons, replacing some components with others and introducing completely unexpected ingredients - Caesar often becomes the object of culinary creativity, and, you see, this is not so bad.

It was thanks to such experiments that Caesar pizza(thin crispy dough that is covered with sauce, sprinkled with cheese, sun-dried tomatoes, grilled chicken and lettuce), Caesar kebab(the same salad with which chicken fillet skewers are served), Caesar salad with pasta(classic version, diluted with boiled pasta), sandwich of the same name(a soft bun with a small portion of lettuce, meat and cheese hidden in the middle, seasoned with sauce) and many other non-standard variations of a standard dish.

However, in order to understand the wealth of fantasy recipes, let’s take a look at the main components of the real “Caesar” in order - let’s go through the classic version and at the same time consider the variations.

Lettuce leaves for classic Caesar salad and more

Try making a salad with, say, iceberg leaves and call it a classic Caesar, and you'll immediately hear a bunch of indignant comments about how a proper salad should definitely be served with fresh and crisp romaine.

There's no point in arguing. Yes, initially the recipe included the leaves of this particular salad, however, over time the basic version has been transformed almost globally, and today in a bowl of Caesar you can find lollo rosso, arugula, Chinese cabbage, and even all kinds of salad mixtures. Is it good or bad? This is probably not the question at all. Cooking does not stand still, it grows and develops, and any recipe from time to time undergoes certain changes, which are influenced by geographical features, budgetary opportunities and a host of other factors. Evolution is natural and irreversible, however, it does not at all prevent you from sticking to the canonical version of the salad, in which romaine leaves are placed - it all depends on your taste preferences.

Main component

Perhaps everyone knows that the classic version of Caesar salad is based on chicken fillet, and at the same time everyone... is wrong.

Is it really an authentic Caesar salad with chicken? No.
Authentic composition: lettuce leaves, croutons, sauce, cheese. All.

Caesar consists of lettuce, croutons, dressing and cheese. All. The salad turns out to be quite light, so it has been prepared with chicken for a long time - so long that everyone thinks that it should be so. Moreover, as a rule, even the most advanced cooking gurus are not outraged by this fact. Therefore - chicken fillet!

To make it not only tasty, but also beautiful, not only appetizing, but also healthy, the meat is usually fried on an open grill or boiled. Sometimes recipes include a baked version, fried in a pan, or even smoked. Chicken is delicious in almost any form, and chefs who conjure up “Caesar” actively take advantage of this.

Caesar salad is prepared not only with chicken fillet, but with any other meat, including bacon. Salad with seafood is also popular, especially if it is Caesar with shrimp.

When the classics suddenly begin to seem boring, chefs boldly decide to experiment. Other types of meat (veal, pork, turkey, venison, rabbit, fried bacon), fish (red salted, white boiled, grilled river, smoked sea), seafood (shrimp, mussels, squid and other possible reptiles) - you can experiment almost endlessly , and “Caesar” with this approach will definitely never get boring.

It's also fun to try making a salad with fried meatballs, creating a vegetarian version with vegetable meatballs, and even serving a Caesar with fresh oysters. The field for fantasy is infinitely huge!

Be sure to try the vegetarian Caesar salad with vegetable meatballs and Caesar salad with oysters. Experiment with other components!

Croutons for a classic recipe. Secrets of technology

Croutons are oven-dried pieces of white bread that are crispy on top and soft on the inside. Please note that we are by no means talking about crackers! What is added to a real Caesar simply must meet the above requirement: dry crust, soft center.

This is achieved by constantly monitoring the baking of croutons: pieces of bread flavored with sauce are laid out on a baking sheet and placed in a well-heated oven. If the temperature is not high enough, you will simply dry out the bread, turning it into the proverbial croutons. If it's too high, you'll end up with fragrant coals pretty quickly. Optimally - 180-200 degrees and constant control: as soon as you see that the bread has acquired a crust, take it out. Overexpose it a little - and that’s it, the middle will also become dry and hard. Not fatal, of course, but not the same.

Ideal croutons for Caesar: soft on the inside and hard on the outside.

Another secret to perfect croutons is the amount of bread you place on the baking sheet. If there is too much of it, the air will not circulate freely: the bread will dry out along the edges of the sheet, and the middle will remain wet from the sauce. It’s better not to be lazy and cook the croutons in two batches than to end up with an indistinct half-raw, half-dried mass that not only will not decorate the salad, but will most likely even ruin it.

In addition, to ensure that the croutons cook evenly, it is worth trimming the crusts from the bread from which you are making them. The most convenient way is to buy a fresh loaf, break it in half and carefully remove the crumb with your hands. We need smooth, cut edges if we are preparing crackers; in this case, we just need to “tear” the loaf into small pieces.

Don't cook the croutons too much in advance - they will become soggy and you will end up with soggy pieces of bread. For the same reason, when assembling Caesar, do not rush to put the dried bread on the salad - do it before serving, and then you will have the perfect dish on the table!

Sauce for croutons

However, the most important secret of successful croutons is still hidden in the sauce. Before putting them in the oven, sprinkle them evenly with olive oil mixed with salt and garlic - and then you will get not just a well-prepared essential salad ingredient, but a perfect, perfect, incredibly tasty component that will give the salad one of the main flavors lines.

The main secret of delicious croutons is the sauce.

The basic version of the sauce consists of vegetable oil, salt and garlic. Try to play a little with additives - and over time you will find your recipe for perfectly tasty croutons. Can be used:
— various vegetable oils (mustard, sesame, nut, grape, pumpkin and others);
- dry herbs (basil, oregano, rosemary, thyme, mint, dill, parsley and others);
— spices and seasonings (black pepper, chili pepper, paprika, dry adjika and everything that you personally think is appropriate);
- nuts, grains and seeds (mustard, cumin, coriander, sesame, sunflower and pumpkin seeds, chopped almonds and hazelnuts).

And yet, finally, two more words about crackers. Nobody forbids you to use them either. We looked at the classic version of Caesar, which is prepared using croutons, however, if you want variations on the classic theme, you can also use regular croutons - both white and black bread. The only taboo is that you should not take store-bought “Kirieshki”, “three crusts” and other sets of letters E, preservatives, flavor enhancers and dyes. Caesar should be a salad, not an example of the use of the Periodic Table in cooking.

Caesar Salad Dressing or Dressing

Of course, there is a classic version of the legendary Caesar dressing. This is a rather complex multi-component sauce, which, nevertheless, is absolutely simple to prepare, especially if you do it regularly.

The biggest secret is that the training is based on a slightly boiled egg: you need to put the indicated component in boiling water and cook it for exactly 1 minute. After this, the egg is broken into a bowl, mixed with olive oil and a few drops of Worcestershire sauce, salted and seasoned with a drop of lemon juice. Ready.

However, if you are in the mood, you can try something new. Agree, any food, even the most delicious, refined and delicacy, can become boring and turn into a boring dish if it is served monotonously and without imagination over and over again. Salad dressing is one of the easiest ways to add a touch of novelty and intrigue to an ordinary dish, so don't neglect your creativity in this matter.

Sauce for dressing Caesar salad can be prepared on the basis of mayonnaise (of course, homemade, prepared in advance). To create a new sauce, you can mix it with:
- chopped pickled cucumbers;
- mustard;
- anchovies;
- olives;
- ketchup;
- any spices and seasonings, nuts and seeds;
- garlic;
- lemon or orange zest;
- sour cream or cream;
- yogurt;
- soy sauce.
And the list is not at all limited to the products listed. The only limitation is your imagination.

Cheese for salad

Of course, the correct, authentic Caesar involves the use of Parmesan. If you slip slices of “Russian” or cubes of “Dutch” to a connoisseur of this salad, you will most likely get a storm of indignation - it is believed that it is Parmesan that perfectly reveals the taste of the other components, that it is it that fits into the general choir and sounds in it with its own unique song – bright, ringing, beautiful and clean.

Nevertheless, as we have already agreed, a step to the right, a step to the left in cooking is not a crime at all, but simply an opportunity to find new horizons, so if you wish, feel free to replace Parmesan with whatever you personally think is appropriate. Does the soul require a harsh, sharp “Russian”? Please take "Russian". Do you want to conduct an experiment and try the soft-tasting “Sour Cream” cheese? No problem, try it. Maybe you'll take a chance and completely move away from the concept of using hard cheeses in Caesar and cut the brie into thick slices? It will be quite interesting. Would you go even further and take a rich-tasting and very characteristic cheese with blue or green mold? Proud “Roquefort” and democratic “Dor Blue” will give the salad a special piquancy.

In addition to the classic Parmesan and the non-classical use of other cheeses, you can try a completely different approach. How about adding... instead of cheese to a Caesar? Take several types of cheese, grate them, mix, add an egg if necessary, form into balls, roll in breadcrumbs and fry in hot vegetable oil. Of course, it will be a few more calories, but it will taste so much better! The delicious crispy crust and stretchy strings of cheese are simply a delight, an explosion, a splendor!

If you are not attracted to the idea of making cheese balls, but your soul requires experimentation, you can use the same principle to fry hard cheese (Russian, Dutch and their analogues) and even cheeses with white mold (Camembert) simply cut into cubes and rolled in breadcrumbs , brie and others).

In addition, you can make cheese “chips”. To do this, grate the hard cheese you have chosen (soft varieties will not work, they are quite difficult to work with in this version). Sprinkle small “puddles” of grated cheese onto a sheet of baking paper, then place the sheet on a baking sheet and place in an oven preheated to 180-200 degrees for a couple of minutes. When the cheese has melted and lightly browned on the edges, you can take it out. Once cooled, you'll have nice crispy cheesy "chips" that can also be added to a Caesar.

By the way, cheese baskets are prepared using the same principle - for this, after removing the melted cheese from the oven, it is enough to immediately cover the resulting “blots” with a suitable shaped bowl or a small salad bowl. After cooling, you will have a basket in your hands in which you can serve a portioned Caesar.

Other additives: eggs, tomatoes, etc...

In general, many believe that all the charm of Caesar lies in its brevity: just take the freshest lettuce leaves, the best extra virgin olive oil, luxurious Parmesan, soft wheat bread - and you almost have the perfect salad ready. However, the authentic recipe is regularly revised - chefs of all levels “play” with additives, trying not to make Caesar even better, but simply trying to add a touch of freshness and variety to the usual classics.

Sometimes eggs are added to a bowl of salad, more often quail eggs. Many people add tomatoes (a gesture of special elegance – cherry tomatoes). There are mushrooms, oranges, olives and other, other, other options. Here it’s best to remember that there is no dispute about tastes, and just cook Caesar the way you see fit.

Origin story

Do you know the French proverb that a woman can make a hat, a scandal and a salad out of nothing? “Caesar” appeared this way, however, its author was a man who was very enterprising and savvy.

Caesar Cardini, a native of Italy, emigrated with his family to the USA after the First World War, where he opened his own small restaurant. Things went differently, sometimes it was necessary to be cunning and circumvent the rules, but on the whole the business stayed afloat, and one day, on July 4, 1924, a large company of Hollywood filmmakers stopped by Caesar’s Place. There were no problems with alcohol (despite the “prohibition” law in force in the States at that time, Caesar Cardini found loopholes), but with food... with food it was almost a failure: the owner did not expect that such a thing would suddenly show up to visit him number of guests.

Caesar Cardini dejectedly wandered into the kitchen, opened the cabinets, took out everything he had, and... made a salad. The chef rubbed the plates in which the legendary dish was then served with garlic. Narwhal and laid out crispy romaine leaves. I mixed high-quality olive oil with a slightly boiled egg, added a couple of drops of Worcestershire sauce, and a little lemon juice. Lightly toasted white bread. I quickly mixed everything together, seasoned with Parmesan and served.

Furor! Among Hollywood stars, the salad created a real sensation, quickly gained popularity and received the name of its “parent” - it is thanks to the Italian Caesar Cardini that today we indulge in a delicious dish that is popular in a huge number of countries. A little later, the brother of the great chef contributed to the almost family recipe, proposing to add anchovies to Caesar, however, this version, unlike the original, did not receive much recognition and remained an amateur recipe.

By the way, about countries. In 1953, at one of the competitions in Paris, the salad received the title of “the best dish that has appeared in the USA over the past 50 years.” In addition, the dish has repeatedly found its way into the pages of the Guinness Book of Records.

Classic Caesar salad recipe

The original version of the legendary salad was reproduced from the words of Caesar Cardini’s daughter - it was she who told how her father prepared this dish. All other versions appeared later as variations of the basic recipe.

Recipe Ingredients

400 g romaine lettuce;
100 g white bread;
30 ml olive oil for croutons;
30 ml olive oil for dressing;
2 cloves of garlic;
1 chicken egg;
1 tsp. lemon juice;
a few drops of Worcestershire sauce;
50 g grated parmesan;
salt, ground black pepper to taste.

How to Make an Authentic, Classic Caesar Salad

Wash the salad, dry it and tear it into medium-sized pieces.
Tear white bread into small pieces. Mix olive oil with salt and garlic, sprinkle the resulting mixture on the bread, then place it on a baking sheet and dry it in the oven at high temperature for several minutes - it should brown slightly on top, but remain soft inside.
Place the egg in boiling water for 1 minute, then remove and leave to cool. Break the egg into a bowl with olive oil, beat with a blender until smooth, add Parmesan, Worcestershire sauce, lemon juice, mix again.
In a large bowl, carefully mix the salad leaves with the dressing (preferably with your hands), then put everything on the plate in which we plan to serve the Caesar (the plate should first be lightly rubbed with a clove of garlic).
Place croutons on top and serve immediately.
Bon appetit!

Congratulations, you have finished reading the article on how to prepare the right Caesar salad, and now you know a little more than you knew five minutes ago. However, we hope that you have learned the main thing: do not neglect culinary experiences, boldly move forward, trust your intuition and do not be afraid to make mistakes. Thanks to those who want to learn and create, new ingenious recipes are born.

The classic Caesar salad is suitable for any holiday table or for a regular family dinner. Preparation does not take much time, as the ingredients of this salad are very simple. Chicken is the main component of this salad.

The sauce plays a big role in the salad. You can buy it at any store or prepare it yourself, it won’t be difficult.

You can replace each ingredient to your taste.

Caesar salad also contains two components without which preparation is impossible: cheese and croutons. We'll keep the three traditional ingredients in this wonderful salad, but we'll give you the best option that's right for you.

How to cook classic Caesar salad - 15 varieties

The simplest cooking option.

Ingredients:

Bunch of green lettuce
Chicken fillet 300 gr
One tomato
Six slices of white bread
Caesar sauce
Two tablespoons of butter
Two cloves of garlic
Cheese 150 g (parmesan is best)

Preparation:

Wash the lettuce leaves and let dry. Melt a spoonful of butter in a frying pan. Throw in chopped garlic. Cut the breast into medium pieces into a frying pan. Fry until golden brown. Dry the bread in the oven. Tomatoes in strips. Cheese on a grater. Tear dried lettuce. Mix all ingredients. Pour over the sauce.

The most correct variation without chicken.

Ingredients:

Baguette 1 piece
Romaine lettuce"
Parmesan
Olive oil 100 ml
Mustard 2 tbsp
Worcestershire sauce 1 tsp
Anchovies 2 pcs
Egg 1 piece
Garlic 2 teeth
Lemon juice 2 tbsp
Salt pepper to taste

Preparation:

Dice the baguette and fry it in a frying pan with a little olive oil. Make the dressing in a blender: egg, garlic, lemon juice, anchovies, Worcestershire sauce and olive oil. Everything is whipped until smooth. We tear the lettuce leaves with our hands and pour a little dressing on them. Lay out the crackers. Spread grated Parmesan cheese. Fill with dressing.

We replace the lettuce leaves from classic to Romano.

Ingredients:

Salad “Romano” 200 gr
Chicken breast 100 g
Parmesan 70 gr
Crackers to taste

For refueling:

A teaspoon of mustard, a clove of garlic, half a lemon juice, 150 ml of olive oil, four anchovies, a chicken egg.

Preparation:

Cut the breast into layers and fry so that the meat has a golden crust. Make the sauce by mixing: egg, mustard and garlic, lemon juice and anchovies. While whisking, add olive oil and grated Parmesan. Place lettuce leaves on the plate on which the salad will be served. Then pour the sauce over the breast. Place thin strips of Parmesan cheese on top and sprinkle with breadcrumbs.

Caesar salad"

The simplest recipe.

Ingredients:

Lemon
Tomato 1 piece
Garlic 2 teeth
Chicken breast 400 gr
Salt pepper
Egg 2 pcs
White bread 0.5 bul
Mustard
Vegetable or olive oil
Mayonnaise

Preparation:

Grate the garlic and add 2 tablespoons of vegetable oil. Cut the chicken fillet into pieces, rub with salt and sprinkle with pepper. Fry in a frying pan until crusty. Cut the bread from the crust and cut into squares, dry in the oven. We make the sauce from 1 tbsp butter, 1 tsp mustard, 2 tbsp lemon juice, mayonnaise, salt and pepper to taste. Chop the egg coarsely. Three cheese on a grater. Tomato cubes. Place all ingredients on lettuce leaves, pour dressing and sprinkle with croutons mixed with garlic sauce.

This sauce will make the salad more piquant.

Ingredients:

Three chicken fillets
Two big tomatoes
Four quail eggs
Lettuce leaves
A glass of crackers
Grated cheese 50 gr
Mayonnaise and garlic clove

Preparation:

Boil the fillet. It is better to salt the water to taste. Dry the cubes of bread or loaf in the oven or fry in a dry frying pan. Boil the eggs. Tear the fillet into pieces. Eggs mode into 4 parts. Diced tomatoes. Top with three cheeses and dress the whole salad with garlic sauce and mayonnaise. At the end we beautifully throw in some bread crumbs.

Caesar salad according to the classic recipe

Cherry tomatoes in a salad will brighten it up.

Ingredients:

Romaine lettuce"
White bread or loaf
Egg 2 pcs
Lemon juice
Parmesan cheese
Olive oil
Garlic 2 teeth
Onion 0.5 pcs
Mustard 0.5 tsp
Anchovy fillet 1 piece
Worcestershire sauce
Hot pepper sauce
Spices to taste
Cherry tomatoes

Preparation:

Wash the lettuce leaves, dry them and put them in the refrigerator. Cut the bread or loaf into cubes and dry it in the oven, sprinkled with oil first. Make the sauce: lemon juice, anchovies, hot pepper sauce, Worcestershire sauce, eggs pre-boiled for 2 minutes, olive oil, beat it all in a blender until smooth. Assemble the salad before serving. We tear the lettuce leaves with our hands. Season with sauce. Mix. Add breadcrumbs and grated Parmesan cheese. Pour the sauce over everything again and decorate with cherry tomatoes cut into four parts.

An unusual variation on a classic salad.

Ingredients:

Chicken fillet 400 gr
Boiled and peeled shrimp 200 gr
Salad leaves
Parmesan 100 gr
White crackers 200 gr
Eggs 2 pcs
Olive oil 50 gr
Mustard 1 tbsp
Balsamic vinegar 2 tbsp
Sugar 1 tbsp
Salt and pepper

Preparation:

Rub the chicken fillet with salt and spices, grease with vegetable or olive oil and place in the oven. We make garlic croutons from pieces of bread. Place the eggs in boiling water for 2 minutes. We take out the yolks, add mustard and olive oil to them, making a sauce from it. We tear the salad with our hands. Cheese on a grater. Place all the ingredients on a plate and pour over the sauce.

Caesar salad with chicken

Another variation of the recipe.

Ingredients:

Loaf 1 piece
Chicken breast 200 gr
Chicken yolks 2 pcs
Lemon 1 piece
Vegetable oil
Mustard
Lettuce leaves
Garlic 1 tooth.

Preparation:

Dry the loaf cubes in the oven. Cut the chicken into cubes, add salt and fry, you can add spices to taste. Make a sauce from the yolks, grated garlic, 2 tsp mustard, squeeze the lemon, pour in the sunflower oil, mix everything. We tear the lettuce leaves and place them on a dish, with chicken meat and croutons on top. Pour in all the sauce. Decorate with grated cheese.

A simple and quick classic recipe.

Ingredients:

One chicken breast
Three big tomatoes
Green salad leaves
Crackers 200 gr
Olive oil
Two chicken eggs
Parmesan cheese to taste

Preparation:

Cook the breast in small cubes. Pour crackers into the salad bowl. It is better to tear the salad with your hands. Add chicken to the ingredients. Diced tomatoes. Place sliced rings of cheese and eggs on top. Season the entire salad with olive oil.

With the addition of tomatoes and chicken.

Ingredients:

Romaine lettuce"
Cherry 100 gr
Parmesan 50 gr
Loaf 0.5
Fried chicken breast 200 gr
Olive oil with garlic clove

For the sauce:

2 hard-boiled eggs,
100 ml. olive oil,
2 tsp mustard,
half a lemon
and a clove of garlic.

Preparation:

Cut the crust off the bar and fry it in hot garlic oil. Separate the whites from the yolk and mash the yolks with a fork. Add chopped garlic, mustard, lemon juice, stirring olive oil. Cut the chicken into cubes. Tomato slices. We collect all the ingredients on the laid out lettuce leaves and season with sauce. Decorate with cherry tomatoes and cheese.

Classic salad with spicy dressing.

Ingredients:

Mixed lettuce leaves
Peking cabbage 150 gr
Five tomatoes
Half a loaf
Two cloves of garlic
Chicken fillet 400 gr
Olive oil 150 gr
Six eggs
Four large spoons of mustard
Four egg yolks
Tablespoon apple cider vinegar
A couple of anchovies, salt and pepper

Preparation:

Fry the chicken. Tear the cabbage and lettuce leaves with your hands and mix. Chop the eggs and tomatoes into large pieces. Dice the loaf into cubes and dry it in the oven. Prepare the dressing by mixing mustard, yolks and vinegar. Add anchovies and olive oil to the sauce; it’s best to mix it all in a blender. Dressing the salad.

Caesar salad with grilled chicken

Spicy salad.

Ingredients:

Egg yolks 2 pcs
Mustard 1 tbsp
Vinegar
Olive oil
Anchovies
Garlic 2 teeth
Grated Parmesan
Lemon juice
Baguette 1 piece
Salt pepper
Grilled chicken breast
Romaine lettuce"

Preparation:

Make the sauce by mixing: 2 egg yolks, 1 tbsp mustard, wine vinegar, olive oil, anchovies, garlic, grated Parmesan, lemon juice. Bread cubes, salt and pepper. Fry in a frying pan, sprinkle with cheese. Place croutons on lettuce leaves. Season with sauce and grated cheese. Slice the breast and serve with salad.

An unusual variation of a classic recipe.

Ingredients:

Four chicken breasts
Bacon 200 gr
Loaf 3 pieces
Garlic
Salad leaves
Avocado 2 pcs
Any salad dressing based on vegetable oil
Cheese for decoration

Preparation:

We bake the chicken in the oven. Lubricate with spices and place along with pieces of bacon on a baking sheet. Bake for 10 minutes on one side and then 15 minutes on the other. Cut the chicken into the same thin strips as the bacon. Sprinkle loaf cubes with butter, sprinkle with spices and cook until golden brown. Cut lettuce leaves and avocado pulp, mix with chicken, bacon and croutons. Add sauce.

Cooking is quick and easy.

Ingredients:

Loaf or white bread
Oregano
Salt pepper
Olive oil
Chicken breast
Rosemary
Garlic
Capers
Anchovies
Mustard
Yolk
Parmesan
Cherry
Romaine lettuce"

Preparation:

Sprinkle the crackers with spices, olive oil and place in the oven. Marinate the chicken in rosemary, onion and olive oil. We send it to the frying pan. Fry until golden. We make a sauce from capers, garlic, mustard, anchovies, lemon juice, yolk and olive oil. We collect the salad. Fill with sauce. Chicken cube mode. Crackers and cherry tomatoes in slices. Season everything with sauce and grated Parmesan.

Very tasty salad.

Ingredients:

Half a kilo of chicken breast
Feta cheese 200 gr
Lettuce leaves
Three tomatoes
Black bread 200 gr
Three tablespoons grated Parmesan

Preparation:

Cube the bread, place it in a frying pan and fry until crusty. Cut the breast, salt, pepper and fry. Cut Feta cheese into cubes. Mix everything in a salad bowl, adding leaves. Place tomato slices and sprinkle with cheese.

This snack was invented by Caesar Cardini at the beginning of the last century. Each chef brings something different to the dish, but the basics remain the same. The following explains how to make your own Caesar salad at home.

Ingredients: half a kilo of chicken fillet, 3-4 slices of dry white bread, 60 g of Parmesan, a bunch of fresh lettuce leaves, chicken yolk, 5-7 tbsp. spoons of quality olive oil, garlic, half a lemon slices, 2 tbsp. spoons of mustard, fine salt, a mixture of ground peppers.

The chopped garlic is poured with olive oil. After 10-12 minutes, cubes of white bread are fried on it. During this time, the oil will be maximally saturated with the aroma of garlic.
The poultry fillet is cut into small pieces, sprinkled with pepper, salt and left for about 15 minutes. Next, the meat is fried in the remaining garlic oil.
The cheese is cut into thin translucent slices.
For dressing, soft-boiled yolk is ground with mustard, lemon juice, and salt. You can add any spices.
All prepared ingredients are laid out on lettuce leaves.

At the very end, the classic Caesar is topped with ready-made dressing.

A simple quick recipe

Ingredients: 1 teaspoon of lemon juice, mayonnaise, dry garlic, 120 g of ready-made white croutons, 4 cherry tomatoes, 180 g of hard cheese, 4 leaves of Chinese cabbage, large chicken fillet, table salt.

Fillet pieces are fried until golden brown. The cheese is finely grated. Cherries are cut into halves, and cabbage into thin strips.
All components are connected.
The appetizer is sprinkled with prepared crackers.

A sauce made from mayonnaise, lemon juice, dry garlic and salt is served separately.

With smoked chicken

Ingredients: a bunch of lettuce (Iceberg is best), 70 g of Parmesan, 4 slices of baguette, 2 smoked chicken legs, large tomato, chicken egg, 1 teaspoon of mustard, juice of half a lemon, Italian herbs, fine salt.

For the sauce, grind a soft-boiled egg in a blender with lemon juice and mustard. The mixture is salted and sprinkled with seasonings.
Baguette cubes without crust are dried in a dry frying pan.
The salad is torn by hand, the leg is chopped into strips, the cheese is grated, and the tomato is cut into large slices.

All ingredients are combined, sprinkled with crackers and seasoned with sauce.

With added beans

Ingredients: a cup of white boiled beans, 3 slices of day-old white bread, 60 g of grated cheese, a pinch of granulated garlic, 5-6 lettuce leaves, tomato, red onion, 60 ml of yoghurt mayonnaise, fine salt.

Bread cubes sprinkled with garlic are fried until golden brown.
Onion, tomato and lettuce are randomly cut and mixed in a salad bowl.
Add beans and croutons to the ingredients. Cheese is rubbed on top.

The appetizer is seasoned with yogurt mayonnaise and salted to taste.

Caesar with Chinese cabbage and chicken

Ingredients: 320 g of Chinese cabbage, 240 g of chicken breast, 90 g of cheese, a handful of ready-made white croutons, tomato, 80 ml of Caesar dressing, a couple of cloves of garlic.

The boiled breast is cooled and cut into bars.
“Beijing” is chopped into large strips, the tomato is cut randomly.
The cheese is crushed using a grater.
All ingredients are combined in a deep bowl.

All that remains is to season the finished Caesar with chicken with store-bought sauce mixed with chopped garlic.

With egg sauce

Ingredients: two very large chicken eggs, 1 teaspoon of sweet mustard and the same amount of bee honey, a pinch of salt, 70 ml of quality olive oil, freshly squeezed juice from half a lemon, dry garlic to taste, large chicken breast, juicy fleshy tomato, homemade white garlic croutons, a slice of Parmesan, a bunch of lettuce leaves.

Eggs are boiled in boiling water for no longer than one minute. After cooling, it is crushed with a blender. If the eggs were in the refrigerator after boiling, they should be left for a couple of hours at room temperature before chopping.
Honey, garlic, mustard, salt, lemon juice and olive oil also go into the blender. All ingredients are combined again.
Breast pieces are fried in a frying pan or grilled.
The tomato is cut coarsely.
Lettuce leaves are torn directly by hand.
The prepared products are combined, sprinkled with very finely grated cheese and crackers, and generously poured over with sauce.

The appetizer will not need additional salt. To taste, you can sprinkle the salad and chopped walnuts.

With anchovy mayonnaise dressing

Ingredients: large tomato, poultry fillet, a bunch of lettuce leaves, a handful of ready-made white croutons, a piece of hard cheese, 3 tsp. full-fat mayonnaise, 1 tsp. sweet mustard, 3 anchovies, a couple of cloves of garlic to taste, 60 ml of freshly squeezed lemon juice, a little less than a glass of olive oil, a pinch of salt and pepper.

The first step is to make the Caesar salad dressing. To prepare it, add anchovy fillets, garlic, freshly squeezed citrus juice, mayonnaise, mustard, salt and pepper to the bowl of a blender or food processor. The ingredients are ground to a paste.
Then olive oil is added little by little to the almost finished sauce until the desired consistency of the mass is achieved.
To make the base of the salad, chop the tomato in any convenient way and tear the lettuce leaves by hand.
The chicken is cut into pieces and cooked on the grill. You can even just fry it or boil it.
All that remains is to combine all the ingredients, pour the sauce over them, sprinkle with crackers and grated cheese.

It is advisable to cool the dressing for at least half an hour before serving. The amount of garlic and mustard in it should be adjusted to your own taste.

How to cook with shrimp?

Ingredients: 420 g large shrimp, a bunch of lettuce, a large slice of white bread, 4-5 pcs. cherry tomatoes, 2 chicken eggs, garlic, 2/3 tbsp. olive oil, 3-4 tbsp. spoons of freshly squeezed lemon juice, 1 teaspoon each of balsamic vinegar, granulated sugar and mustard, salt, a mixture of ground peppers.

To make Caesar salad delicious according to this recipe, first of all you will have to choose quality shrimp. They should be meaty and not frozen. The seafood is boiled in water with bay leaves or fried in olive oil and garlic.
Bread without crust is cooked in the remaining oil in the pan until golden brown.
Tomatoes are cut into halves, cheese is finely grated, lettuce is torn directly by hand.
For the sauce you need to combine all the remaining ingredients. Before doing this, boil the eggs for no longer than 1 minute. The components are ground in a blender.

All prepared products are combined in a salad bowl and seasoned with ready-made sauce.

With bacon and eggs

Ingredients: lettuce (head), 1 tbsp. a spoonful of natural yogurt (unsweetened), a handful of homemade white garlic croutons, 6 strips of bacon, 2 boiled eggs, 60 g of finely grated Parmesan, a few drops of lemon juice, salt, 4 tbsp. spoons of olive oil.

Bacon is fried in a dry frying pan. Boiled eggs are cut into quarters.
The salad is torn by hand.
The products are combined in a salad bowl, sprinkled with cheese and croutons.

The appetizer is served immediately with a dressing of mixed yogurt, lemon juice, olive oil and salt.

With added walnuts

Ingredients: 80-90 g of any hard cheese, medium chicken breast, 90 g of walnut kernels, white bread for croutons, dry garlic, mayonnaise, a bunch of green salad, salt.

The salad is torn by hand. The cheese is cut into miniature cubes. The kernels of the nuts are coarsely chopped.
The breast is boiled in salted water, after which it is divided into fibers.
Cubes of white bread are sprinkled with oil, sprinkled with garlic and dried in the oven until crispy.

All ingredients are mixed, salted and seasoned with mayonnaise. To prevent the croutons from the sauce from turning into an unappetizing “porridge,” you need to add them to the appetizer immediately before serving the treat.

Caesar with chicken, tomatoes and cheese

Ingredients: 6-7 quail eggs, 420 g smoked chicken fillet, 6 cherry tomatoes, 90-110 g hard cheese, ready-made white croutons with garlic, half a kilo of Romaine lettuce (or any other leafy one), ¾ cup olive oil, a few drops lemon juice, 1 teaspoon Worcestershire sauce, salt and pepper to taste.

The chicken is cut into thin strips.
Divide the cheese equally. Half is finely grated, and the remaining part is cut into thin slices.
From hard-boiled eggs, only the yolks will be used. They are ground with lemon juice and special sauce, mixed with butter, salt, and pepper.
Pieces of chicken, halves of cherry tomatoes, grated cheese, and torn lettuce are poured into a spacious cup.
The top of the appetizer is decorated with crackers and cheese slices.

The sauce is served separately with the treat, after it has been left for at least 12-15 minutes in the cold.

Diet recipe

Ingredients: 60 g grated Parmesan, fresh garlic to taste, ready-made crispy white bread croutons, large meaty tomato, head of Romaine lettuce, 4 tbsp. spoons of lemon juice, 6 pcs. anchovy fillet, 6 tbsp. spoons of quality olive oil, chicken breast, 1 teaspoon of Dijon mustard, fine salt.

The chicken is boiled or baked in foil, after which it is cut into small pieces.
Fish fillet, garlic to taste, lemon juice and mustard are placed in a blender bowl, and then beaten into a thick, homogeneous mass.
Salt and butter are added to the sauce.
The salad is coarsely chopped, the tomato is cut randomly.
All prepared ingredients are combined in a salad bowl and poured with sauce.

The most popular Caesar salad, invented by an American of Italian origin, Caesar Cardini, has long been known throughout the world. The classic salad recipe is quite minimalistic, so many restaurants take it as a basis and supplement it with various ingredients.

We will introduce you to several Caesar salad recipes for you to choose from. But before you experiment, try making a real Caesar salad at home, and then you’ll understand whether you want something to go with it. So, write it down!

Ingredients:

Romaine lettuce - one head;
white bread (baguette) - 200 g;
chicken breast - 1 pc.;
parmesan - 150 g;
egg yolk - 2 pcs.;
juice of half a lemon;
mustard - 3 tsp;
olive oil - 100 ml;
white wine vinegar - 1 tsp;
oregano - 1 tsp;
garlic - 3 cloves.

Preparation:
Season the chicken breast with salt and pepper. Preheat the oven to 180 degrees, place the meat on a baking sheet, sprinkle it with oil and bake for 20 minutes. Cut the cooled meat into narrow slices.

While the chicken is cooking, make the bread. Cut it into small squares and place in a heated frying pan with garlic oil, fry until crisp.

To make garlic oil, add a few cloves of crushed garlic to olive oil. Heat it in a frying pan, remove the garlic. Sprinkle the finished croutons with oregano.

To prepare the dressing, take raw egg yolks and pour boiling water over them for a minute. Then whisk together with mustard. Add vinegar, olive oil, garlic and whisk it all. Gradually add pre-grated Parmesan.

Tear the Romaine lettuce into large pieces with your hands and place them on a plate. Place the finished breast next to it, pour the dressing over everything, and sprinkle crackers on top. Thinly slice the Parmesan and garnish the salad with it.

Caesar salad with bacon and egg

Ingredients:

egg - 4 pieces;
bacon - 6 strips;
white bread - 1 piece;
mayonnaise - 6 tbsp. spoon;
olive oil - 4 tbsp. spoons;
lemon juice - 2 tbsp. spoons;
Worcestershire sauce (Worcestershire);
green salad - 1 head;
Parmesan cheese (grated) - 50 g.

Preparation:
Prepare eggs and bacon. Boil eggs in a saucepan of boiling water for 5 minutes. Grill bacon slices for 4 minutes on each side. Dry the bread in the oven and cut into cubes.

Drain the eggs and run under cold water. Peel and cut into quarters. Cut the bacon into small pieces.

Make a dressing. Whisk mayonnaise, olive oil, lemon juice and Worcestershire sauce and season. Tear the green lettuce leaves and place in a salad bowl, sprinkle with half the Parmesan. Add the egg, bacon and croutons (toasted bread) and stir. Drizzle with dressing and sprinkle with remaining Parmesan.

Caesar salad with shrimp recipe

Ingredients:

shrimp - 0.5 kg;
lettuce;
arugula - 4 handfuls;
loaf - 5 pieces;
homemade mayonnaise - 100 ml;
garlic - 3 cloves;
Worcestershire sauce (soy) - 2 tsp;
olive oil - 0.3–0.5 tbsp.;
lemon juice - 1.5 tbsp. l.;
parmesan - 100 g;
salt to taste.

Preparation:
Take the shrimp and clean them carefully. Heat a frying pan and fry the shrimp in oil and garlic.
Cut the loaf into medium-sized cubes and dry them over low heat in a frying pan.

In this case, you can use the oil in which the shrimp were cooked - it will be very fragrant. Mix mayonnaise with olive oil, add a clove of garlic, lemon juice, sauce, and salt to taste. Stir the sauce.

Tear the salad with your hands and place in a bowl. Place shrimp on top. Pour the sauce over the almost finished salad and sprinkle with Parmesan. Add crackers when serving!

Unusual Caesar salad with anchovies

Ingredients for 6 servings:

1 head of watercress or romaine lettuce;
2 large egg yolks at room temperature;
2 tsp. Dijon mustard;
1 large clove of garlic, crushed;
Worcestershire sauce to taste;
1 tbsp. l. red wine vinegar;
175 ml olive oil;
juice of 1 lemon;
50 g grated parmesan;
2 canned anchovies, washed and finely chopped;
croutons.

Preparation:
Tear the lettuce into 2.5 cm (one inch) pieces and place in a wooden bowl. Add crackers and set aside for a while.

In a food processor or small bowl, whisk the yolks, mustard, garlic, sauce and vinegar. Without turning off the motor (or without ceasing to beat), slowly begin to pour in the oil in a thin stream (as when preparing mayonnaise). Until the dressing thickens to a soft jelly-like state.

Add lemon juice and Parmesan, then taste.
Pour the dressing over the salad and croutons, arrange the anchovies and 1/2 tsp. black pepper and mix everything.

How to cook crackers.

To make croutons, cut 200 g of fresh black bread, baguette or other quality bread into cubes with a side of 1 cm, mix with 4 tbsp. l. olive oil, 1 tsp. salt and 1/2-1 tsp. ground pepper. Place on a baking sheet and bake at 200 C for 8-10 minutes until golden brown.

How and for how long to store cooked croutons.

The crackers can be made 2 days ahead and stored in a resealable box.
The salad and dressing separately can be prepared 6 hours ahead, then combined with croutons and anchovies before serving.

To serve on the holiday table, you can experiment with decorating the dish.
Top with a piece of grilled chicken, shrimp, crab, lobster or smoked salmon.

Salad "a la Caesar"

A simplified version of a delicious salad. It's quick and easy to prepare and adds great variety to your daily menu.

Ingredients:

baked chicken;
pumped lettuce;
tomatoes;
Sweet pepper;
hard cheese;
white croutons;
mayonnaise;
you can add olives.

Preparation:
Finely chop the chicken, peppers, lettuce. Grate the cheese. Mix all.
Before serving, add finely chopped tomatoes and croutons, season with mayonnaise.

Caesar salad with chicken and shrimp

Ingredients:

chicken fillet - 400 g;
boiled peeled shrimp - 200 g;
Romaine salad - 1 bunch;
parmesan - 100 g;
white bread - 200 g;
chicken eggs - 2 pcs.;
vegetable oil - 150 g;
mustard - 1 tbsp. l.;
balsamic vinegar - 3 tsp;
sugar - 2 tsp;
oregano - a pinch;
dried thyme - a pinch;
salt to taste;
ground black pepper to taste.

Preparation:
Take a chicken fillet, cut it against the grain and rub it with salt, pepper, ginger and oil. Then place in an oven preheated to 200 degrees.

Bake the chicken fillet for 20 minutes until half cooked. Then take it out, sprinkle basil, oregano, thyme on top and put it back in the oven for 20 minutes.

While the chicken is cooking in the oven, start making the croutons. Heat a frying pan with oil, grate the garlic cloves and place to fry. When the garlic smell starts, remove the garlic.

Place the cubed bread in the pan and cook until they are golden and crispy.

Place 2 chicken eggs in boiling water for just a couple of minutes. Then take out the yolks and place them in a bowl. Add mustard to the yolks, as well as vinegar, sugar and, already stirring, butter.

Romaine lettuce should be torn into medium pieces, placed in a deep bowl and sprinkled with sauce.
Add prepared chicken fillet and shrimp to the salad. Pour the sauce over everything, put croutons and Parmesan on top. Stir gently. Done, you can serve and treat your guests!

Caesar recipe with walnuts

Ingredients:

chicken - 400 g;
hard cheese - 300 g;
walnuts - 200 g;
white bread croutons - 200 g;
mayonnaise;
salt;
spices.

Preparation:
Cut the cheese into small cubes (0.5x0.5 cm), coarsely chop the walnuts. Chop the boiled chicken meat.

Mix everything, season with mayonnaise, add salt and spices.
Place the crackers in the salad just before serving, otherwise they may get soggy.

Delicious Caesar salad with Feta cheese

Ingredients:

chicken breast - 500 g;
Feta cheese - 200 g;
iceberg - 1 pc.;
cherry tomatoes - 150 g;
black bread - 200 g;
grated parmesan cheese - 3 tbsp. l.;
salt/pepper to taste.

Preparation:
Take black bread, carefully cut it into small cubes of 3 cm. Heat a frying pan and fry the bread cubes over low heat until they become breadcrumbs.

Season the chicken breast fillet with salt and pepper to taste, cut into small cubes and boil. If desired, you can fry the breast.

Tear the salad into a deep bowl. Cut Feta cheese into cubes. Cut the tomatoes into two or four pieces. Grate Parmesan cheese.

Add Feta cheese to the iceberg leaves, then add breast cubes, cherry tomatoes, and toasted bread. Sprinkle Parmesan cheese on top. Add salt and pepper to taste.

Video: The most delicious Caesar salad with chicken and croutons

Story

Lettuce, grated Parmesan, browned croutons, egg and Worcestershire sauce. Here is a simple recipe for a dish that is the same for Americans and Europeans as the Olivier salad is for us. We are talking about the national American Caesar salad, which is over 80 years old.

A salad with a “historical” name has nothing to do with the Roman emperors, as one might think. It was invented and christened as such during the American Prohibition by a certain Caesar Cardini (1896-1956), an American of Italian origin.

Caesar Cardini had no choice but to rely on his soldier’s ingenuity and quickly build something from the few products that were in the pantry.

The American Caesar Cardini made the salad very “unpretentiously”:

generously rub the salad bowl with garlic,
put chopped romaine lettuce in it,
poured in the best extra virgin olive oil,
broke eggs into it, boiled them in boiling water for exactly 1 minute without boiling (see below!),
added freshly grated real parmesan cheese,
freshly squeezed lemon juice,
spicy herbs on hand (you can choose them each time according to taste and availability, using both fresh and ground dried, tarragon and basil are desirable),
croutons from fresh white bread, cut into cubes and lightly fried in olive oil until slightly dry and browned,
a few drops of Worcestershire sauce;
quickly stir vigorously until the olive oil combines with the eggs and envelops the components,
divided into portions and immediately served on the table.

This is the classic Caesar salad recipe.

Important!. Dressing for Caesar salad is not prepared separately, but is obtained by mixing all the salad ingredients in a bowl.

Subsequently, Caesar Cardini began to mix the salad ingredients without croutons and add croutons to the already thoroughly mixed salad, after adding the croutons only stirring a little more. But then I mixed everything together in one bowl at once.

Cardini used a culinary secret he received from his mother: fresh eggs for dressing, boiled for exactly 1 minute in a large amount of boiling water, then removed from the boiling water and cooled for 10-15 minutes at room temperature (while we prepare everything else for the salad), acquire special properties. This provides the main “secret” of the taste of Caesar salad.

(If the eggs were stored in the refrigerator, then before boiling they must be kept to warm to room temperature for about 2-3 hours.

To speed up the pre-warming of such eggs, you can also use their 30-minute soaking in a large amount of slightly lukewarm (30 degrees C) well-salted water, always under a lid so that the water does not cool due to evaporation.)

Later, Caesar's brother Alex introduced his own innovations to the salad recipe, in particular, he added anchovies to the dressing, and called this variation “Aviator Salad.” He treated his friends with this salad, with whom he served as a military pilot at the airfield in San Diego.

Caesar was against such “salad” innovations, believing that Worcestershire sauce (see below) already provided enough piquancy.

Caesar salad today

Today, the well-known and advertised name “Caesar Salad” does not necessarily hide the same “Caesar” that was created in Tijuana in 1924. There are as many variations of its preparation as there are different restaurants in the world, and maybe more.

Chefs all over the world tirelessly “fantasize” about the theme of “Caesar” (in reality, they simply commercially exploit the famous name), adding more and more new ingredients to the classic recipe.

Such a local restaurant “Caesar” may include bacon, ham, turkey, shrimp, tuna, pike perch fillet, cut herring fillet, crayfish tails, and even Kamchatka crab claws.

As salad additions, you can be offered cheese, walnuts, tomatoes, sweet peppers, cucumbers, corn, raisins, pineapples, olives, potatoes, onions and even oranges.

In other places, Caesar is seasoned with sour cream, mayonnaise, cream with mustard, and even soy sauce.

What they don’t come up with:

the most radical version of Caesar does not contain any salad greens at all,
the most budget-friendly one is made from canned herring or sprat,
and the most “New Russian” and sophisticated one consists of tiger shrimp, squid, mussels, crab bavarois and avocado, and served with red caviar and herbs sauce!

You can’t stop anyone from imagining, but this creativity has nothing to do with the salad invented almost 100 years ago by Caesar Cardini.

While many of these salads are culinary far more interesting than the original Caesar salad that Cardini whipped up back in the day, these are other salads that are referred to as "Caesar" on the menu solely for the sake of added appeal to customers.

Caesar salad is a very popular, delicious and delicious appetizer. Housewives have long moved away from the traditional recipe and add various products to it to suit their taste. We offer options on how to prepare Caesar salad with chicken.

This appetizer is one of those finger licking good ones.

You will need:

chicken fillet - 0.2 kg;
white bread - 0.2 kg;
five cherry tomatoes;
20 lettuce leaves;
two cloves of garlic;
cheese - 50 g;
mayonnaise and salt to taste.

Cooking features:

Before cooking, immerse the lettuce leaves in water for an hour.
Remove the crust from the bread, cut the pulp into 1x1 cm slices, place on a baking sheet and dry a little in a warm oven or in a frying pan.
Peel the garlic, chop with a knife and fry in a frying pan in oil.
After 5 minutes, remove the garlic, add croutons along with it and fry until golden brown, then remove them from the pan.
Rub the chicken meat with salt and fry, then cut into pieces.
Chop the cheese into slices.
Tear the leaves into pieces with your hands.
Cut small tomatoes into 4 slices.
Combine all ingredients in a beautiful salad bowl. Mayonnaise can be served separately.

A simple quick recipe

Preparing this salad will only take you 20 minutes.

Grocery list:

three chicken yolks;
five slices of white loaf;
lettuce leaves - 150 g;
one lemon;
olive oil - 30 ml;
parmesan - 20 g;
three cloves of garlic;
ground black pepper to taste;
mustard - 8 g;
poultry fillet - 330 g;
Worcestershire sauce - 10 ml;
salt to taste.

Step-by-step instruction:

Wash the lettuce leaves under the tap, wipe dry and tear into small pieces with your hands.
Chop the meat into portions, sprinkle with spices and salt and sauté in olive oil for 15 minutes.
Chop the garlic cloves with a knife and fry.
Add slices of white bread without crust to them.
Grate the cheese.
Place all products in a deep bowl, pour olive oil or lemon juice on top.
For a classic salad dressing, boil the eggs and separate the yolks.
Combine the sauce, yolks, mustard, pepper and salt and add to the salad.

With smoked chicken

Required Products:

two smoked hams;
one tomato;
lettuce leaves - 200 gr;
four slices of baguette;
one egg;
juice of half a lemon;
garlic clove;
olive oil - 15 ml;
mustard - 5 g;
salt to taste;
a pinch of black pepper.

How to make Caesar with smoked chicken:

We make croutons: cut off the crusts from the baguette slices, cut the pulp into small squares and brown in the oven.
We tear the washed lettuce leaves into pieces by hand.
Chop the ham into small cubes.
Pass the cheese through a fine grater.
Cut the washed tomato into slices.
For the dressing, grind a boiled egg in a blender, combine with mustard, juice, oil, seasonings with salt and chopped garlic in a separate bowl.
We combine all the ingredients in a deep salad bowl and season with the resulting sauce.

With added beans

In this recipe, beans replace meat, which vegetarians will really like.

Basic ingredients:

seven lettuce leaves;
hard cheese - 50 g;
a cup of white boiled beans;
tomatoes - 100 gr;
dried garlic - 3 g;
onion - 50 g;
mayonnaise - 50 g;
three slices of white bread.

Step-by-step preparation:

Divide the bread into pieces and sauté in a frying pan for 3 minutes with the addition of garlic.
Cut the washed leaves with a knife.
Finely chop the tomatoes.
Cut the peeled onion into half rings.
Place the prepared products in a salad bowl, add boiled beans to them.
Pour mayonnaise and mix.
Sprinkle grated cheese on top and put croutons.

Caesar with Chinese cabbage and chicken

Grocery list:

one chicken breast;
six small cherry type tomatoes;
three slices of bread;
cabbage - 100 gr;
two quail eggs;
cheese - 50 g;
two cloves of garlic;
a pinch of salt;
lemon juice;
two chicken eggs;
mustard - 8 gr.

Cooking features:

We cut the fillet into strips.
Saute the straws in a frying pan for 10 minutes with the addition of salt.
Finely chop the Chinese cabbage.
Boil quail eggs for 10 minutes.
Caesar dressing is made like this: boil water, dip chicken eggs in it for one minute and take them out. Break the eggs into a separate bowl, beat them a little and add mustard and lemon juice to them. Mix. Pour olive oil and process in a blender.
Brown the pieces of white bread in the oven and then fry them in a frying pan.
Place pieces of cabbage, chicken and sauce in a salad bowl. Mix.
Add tomato slices and grated cheese.
Place this mixture on a plate, cover with halves of quail eggs and sprinkle with crackers.

With anchovy mayonnaise dressing

The sauce can radically change the salad, even if the ingredients are the same.

You will need:

lemon juice - 30 ml;
grated cheese - 40 g;
olive oil - 60 ml;
two plastic anchovy fillets;
mayonnaise - 100 gr;
salt to taste;
a pinch of black pepper.

Cooking option:

Remove the peel from the garlic and crush it with a press.
Place mayonnaise, grated cheese, pieces of anchovy fillet, lemon juice and ground pepper into a blender. Turn on and grind the contents.
Gradually add olive oil, stirring the mixture.
Add salt to taste and grind everything again. The Caesar sauce is ready.
We make the salad according to the standard recipe.
At the very end, combine the ingredients in a salad bowl, pour over the sauces, sprinkle with grated cheese and pieces of croutons. Bon appetit!

How to cook with shrimp?

You will need:

two leaves of green salad;
parmesan - 50 g;
one tomato;
two garlic cloves;
half a lemon;
half a loaf;
two chicken eggs;
mustard - 4 g;
olive oil, pepper and salt to taste.

How to prepare Caesar salad:

Boil the eggs and remove the yolks.
Cut the loaf into squares.
Grind the peeled garlic in any way and sauté in a frying pan.
Add bread to it and fry.
Sauté the shrimp and place on a paper towel.
Make the sauce: put mustard, pepper, butter, lemon, yolks, salt into a blender and grind.
Chop the tomatoes into pieces.
Tear washed and dried lettuce.
Pass the cheese through a grater.
Place pieces of leaves on the bottom of the plate, drizzle with sauce, sprinkle with croutons, and place shrimp on top.
Drizzle with remaining sauce and sprinkle with cheese.

With bacon and eggs

Main ingredients:

six slices of bacon;
two eggs;
grated cheese - 50 g;
olive oil - 40 ml;
two pieces of white bread;
lemon juice;
natural yogurt - 30 g;
head of lettuce;
a pinch of pepper;
salt to taste.

Subtleties of preparation:

Cut the bread pulp into pieces and place in the oven for 4 minutes.
Combine oil, yogurt, ground pepper, juice and salt in a common bowl.
Fry the bacon in a frying pan without oil for two minutes.
Divide the boiled eggs into four wedges.
Disassemble the head of cabbage into leaves, wash and dry.
Place bacon, lettuce leaves and egg slices in a salad bowl.
Pour the sauce over the ingredients, sprinkle with crackers and cheese.

With added walnuts

Recipe Ingredients:

chicken meat - 100 g;
cheese - 100 gr;
first grade bread - 100 g;
a bunch of green salad;
chopped nuts - 100 g;
mayonnaise to taste.

Cooking method:

Wash the salad and divide it into neat pieces with your hands.
Chop the cheese into small squares.
Chop the nuts.
Boil the meat and chop into strips.
Place the bread cubes in the oven for 5 minutes.
Mix all the products and pour over mayonnaise.

Diet recipe

You will need:

garlic clove;
two loaves of bread;
half a bunch of lettuce;
Dijon mustard - 4 g;
low-fat yogurt - 100 g;
chicken breast - 0.2 kg;
parmesan - 40 g;
pepper and other seasonings to taste.

Step-by-step instruction:

For the sauce, mix mustard, salt, yogurt, pepper and spices.
Leave the dressing for 15 minutes.
Coat the chicken breast in a mixture of pepper and salt and bake.
Cut the cooked meat into cubes.
Peel the garlic and rub the bread with it, which then break into pieces.
Tear the lettuce leaves with your hands, put a little sauce on them and line the bottom of the plate with them.
Place chicken and bread on top, pour sauce over everything and crumble with grated Parmesan.
When serving, the salad is decorated with greens.