He is an American of Italian descent and at the time of the invention of the famous salad was working as a chef at the Caesar's Place restaurant, located 20 miles from San Diego - in the Mexican town of Tijuana. In those distant times when the narrated story took place in America, prohibition was just declared and all the inhabitants of the United States, by hook or by crook, sought to the border Mexican cities with the sole purpose of drinking and having fun. And, as you know, where there is alcohol and a good snack, this happened on the day when the famous salad was invented. The cook already mentioned by us literally sewed up receiving all the guests on Independence Day in 1924, among whom were many Hollywood stars and other celebrities. Quite naturally, due to the abundance of the people, there was not enough food to eat. Due to these difficulties with the products, the chef Cardini decided to act decisively and came up with a salad from those ingredients that were in abundance in his kitchen. Namely: romaine lettuce, eggs, croutons (croutons), parmesan cheese and olive oil. This dish delighted everyone present and it was thanks to this salad that Caesar Cardini's restaurant became a coveted dining place for many celebrities and even members of royal families. The success was overwhelming.

However, in addition to this version of creating the famous salad, there is another. So, a certain Livio Santini gave a special interview to a local weekly and said that the author of the famous Caesar salad is an unrecognized meter Cardini, namely, he is an unknown guy named Livio. According to Mr. Santini, at the age of 18 he worked as a cook in the kitchen of Caesar Cardini, in the already mentioned restaurant "Caesar's Place". It was there that he first prepared a salad, which later gained worldwide popularity, using his mother's signature recipe. Mr. Santini argued that Caesar Cardini simply appropriated the authorship and is now resting on the laurels of the great culinary inventor, while in fact it was not he who invented the salad.

However, this version is not the last one either. Some culinary historians also have reason to think that Caesar salad was invented only in 1903 by the Italian chef from Chicago, Giacomo Giunia, especially for those guests who could hardly be called pasta and pizza lovers. The chef came up with what was essentially a win-win by using fresh lettuce in the recipe, as well as adding satiety, croutons, eggs and Parmesan cheese to the salad. It was decided to name the new dish in honor of the most famous Italian in the world - Julius Caesar. Among other things, having heard the name now, no one doubted the nationality of the favorite delicacy.

Of course, everyone chooses the story that is easier for him to believe, but everyone is united in one thing - in love for the Caesar salad. Now it is important to learn how to cook this salad correctly so that it is no worse than that of Caesar Cardini himself or Giacomo Giunia. Get ready, we're starting.

Ingredients for Caesar salad

• Iceberg lettuce - ½ head
• Chicken breast - 2 pcs.
• Croutons - about 2 cups
• Quail eggs - 7 pcs.
• Cherry tomatoes - 10 pcs.
• Garlic - 4 cloves
• Homemade mayonnaise - about 5 tablespoons
• Parmesan - 100 gr.
• Arugula - for decoration

How to make Caesar salad

1. Start cooking with ingredients that require cooking.
2. Boil quail eggs. To do this, put the eggs in water and after boiling, cook for no more than 1 minute. After the cooking time has elapsed, remove the eggs from the boiling water and place them in cold water.
3. When the eggs have cooled, they should be peeled and set aside until we need them again.
4. To prepare croutons (croutons / croutons), you need to take a loaf and cut it into cubes about 1 cm in size on each side.

   

5. Heat olive oil in a frying pan and squeeze 2 cloves of garlic into it. When the garlic is browned, take it out of the pan and add the herbal mixture to it so that the oil becomes flavored.

   

6. Next, put the prepared loaf cubes in a frying pan. Fry until golden brown on all sides. Please note that you should not put a lot of croutons in the pan at the same time, it is better to fry them in several portions.

   

7. After the rusks are toasted, we recommend bringing them to the desired crispness in the oven. In addition, excess fat will be released from them in this way. To dry, place the crackers on a baking sheet and set the oven temperature to 240 degrees. Dry for about 10 minutes or until the crackers begin to crunch.

   

8. Cut the chicken breast into cubes of about the same size as the loaf, and also fry in olive oil. Please note that we salt and pepper the brisket only at the very end of the frying, so it will not give off excess juice and will not be dry.

   

9. Let's prepare the parmesan: grind half of the cheese into powder using a blender, just cut the rest of the cheese into thin slices.

   

10. We prepare homemade mayonnaise according to the recipe indicated on our website in , or, as a last resort, we use the store.

    

11. Now we are preparing lettuce leaves: carefully remove them, wash them and dry them.
12. We only tear the lettuce leaves by hand, we do not use a knife in any case, since contact with the metal causes oxidation.
13. At the bottom of the plate in which we will serve the salad, lay out a layer of leaves and coat well with mayonnaise (to taste).
14. Put pieces of brisket on the leaves, which we also mix with mayonnaise.

    

15. Now spread the cherry tomatoes cut in half on top. Sprinkle the tomatoes with Parmesan powder.

    

16. Next, lay the quail eggs cut in half on top and sprinkle with parmesan powder too.

    

17. Now add the croutons and decorate with Parmesan slices and arugula sprigs.

    

Some important tips to make the salad look as close to the original recipe as possible

• It is necessary to mix all the ingredients with the dressing just before serving. If you do this in advance, the salad will simply drain away and the leaves will not be crispy.
• Use only genuine, quality ingredients. No substitutions, otherwise it will no longer be Caesar.

1. Olive oil - 60 gr
2. Dijon mustard (whole grain) - 1 tsp
3. Anchovies - 30 gr.
4. Worcestershire sauce - 1 tablespoon
5. Lemon - juice ½ piece

To prepare the sauce, you just need to mix all the ingredients and beat them well with a whisk. Further, this sauce can be poured over salad instead of mayonnaise.

We are sure that from this moment the Caesar salad will become a frequent guest on your table and when organizing a home meal you will remember KhozOboz every time. Moreover, we would like you to actively share with us your own experience of cooking various dishes, including the Caesar salad. HozOboz, in turn, will continue to seek out and offer you more and more new recipes for various dishes, so that you can pamper your home with delicious novelties. We wish you bon appetite and new culinary successes. Your friend and helper HozOboz.

One of the most important conditions is the even distribution of the oil over the grain surface. If you do not feel like wielding a brush, smearing each cube, then you can resort to the trick of the professionals. To do this, pour the required amount of butter into a deep bowl, add pieces of bread there, cover with a plate and shake vigorously for several minutes.

Advice: if you do not have time to infuse the oil, then heat it in a pan, put the garlic in slices and heat it over the lowest heat. Then use only oil.

Pan salad croutons recipe

An easy way to make salad croutons is to fry them.

Servings: 7

Cooking time: 15 minutes

Energy value

• calorie content - 244.7 kcal;
• proteins - 3.1 g;
• fats - 16.8 g;
• carbohydrates - 20.3 g.

Ingredients

• wheat bread - 300 g;
• olive oil - 120 ml;
• salt to taste;
• garlic with chives - 4 pcs.;
• a mixture of Italian herbs to taste.

Step by step cooking

1. Cut the bread into small cubes, after removing the crust.
2. Peel the garlic, chop and sauté in oil in a well-heated heavy-bottomed skillet. When you notice that the slices are starting to darken a lot, be sure to remove them from the dishes. Otherwise, the oil will acquire a bitter taste.
3. Pour chopped bread into a skillet and fry for no more than 5 minutes until an attractive roastiness is achieved. Remember to stir occasionally with a spatula to avoid scorching.
4. Spread paper napkins on a tray and place croutons on top of them. This way you get rid of excess oil.
5. It was the turn to give the breadcrumbs even more flavor with the help of spices. In order for them to be evenly distributed, first pour one part of the herbs into the bag, croutons on top, and then the rest of the spices. Shake vigorously.
6. Preheat the oven to 180 degrees Celsius and send the croutons into it to dry for no longer than 8 minutes.

Advice: for making croutons, the best option is to use exclusively wheat bread. Products with the addition of rye flour give a too dense structure, and bran or cereals interrupt the taste of the dish. It is also not recommended to make croutons from too fresh rolls; it is advisable to buy it the day before.

When is the best time to cook salad croutons

If you are thinking of serving "Caesar" on the table, then take care of the preparation of crackers initially. In the salad, they should go exclusively cold. Otherwise, the croutons will melt the cheese on contact with high-temperature grated Parmesan. And this completely contradicts the salad recipe. You can call it whatever you like, but this dish will have little in common with the real "Caesar". In addition, lettuce leaves from this will significantly fade and lose their juiciness and crunchiness.

And the last thing - in no case put purchased crackers in the salad, even if the package contains a note with the purpose. For this salad, croutons should be with a golden blush on the outside and pleasant softness on the inside, and these can only be made on your own. And note, their preparation does not imply any difficulties. Now that you know how to make the right croutons for the famous Caesar salad, it will be much easier to be successful in the kitchen. Bon Appetit!

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Description

Very often we prepare various dishes for the festive table with the addition of crackers. Whether it's a salad or other appetizer, the dish will become much more appetizing with croutons. After all, not only children, but adults love to crunch. Therefore, now we will prepare delicious croutons at home, which are suitable not only for salads type, but also as a stand-alone or instead!

Ingredients:

Instructions:

1. The loaf should be cut into small cubes. I always take a sliced ​​loaf, it's very convenient, and the cubes are always flat. I put four pieces on top of each other and cut into cubes. We send it to an oven preheated to 180 degrees for 5-7 minutes. Here you need to make sure that the crackers are not too fried, but only reddened, and of course, they were not soft inside - this is definitely not suitable for salads.

2. The following steps must be done very quickly, while the croutons are still hot - this is the main secret! Pour in sunflower oil and mix.

3. Then sprinkle with salt and dill and again mix everything quickly. While the croutons are hot, all the ingredients will stick well to them.

That's all! The croutons are ready! Cook, treat your family and friends and enjoy your meal!

There are more than a dozen types of salads. For example, puff and mixed, seasoned with mayonnaise / sour cream or butter, with various sprinkles. Sprinkle the salad with chopped nuts, grated cheese or croutons. The most popular salad prepared in many restaurants is the Caesar salad. Caesar croutons are one of the most important ingredients in a dish. Do not neglect them and buy ready-made crackers or get by with ordinary toasted bread.

You will learn how to properly cook salad croutons. The recipe is shown immediately after the preparation of "Caesar".

For the salad you will need:

1. 5-6 sheets of iceberg lettuce;
2. 150-200g chicken fillet;
3. 80g hard cheese;
4. 1 tomato;
5. olive oil (for frying);

For croutons:

1. 4-6 toasts of white bread;
2. 6 tablespoons olive oil ;
3. 2-4 teeth of garlic.

The dressing sauce you will need:

1. 80ml olive oil;
2. 3-4 cloves of garlic;
3. 2 tsp ready-made mustard;
4. 1 yolk;
5. ½ pcs. lemon;
6. 1 tsp balsamic vinegar;
7. a pinch of ground black pepper;
8. a pinch of salt.

Cooking time: 40 minutes.

Servings Per Container: 3-4.

Salad recipe

Cut the chicken fillet into portions, about 5cm * 5cm. pour 2 tablespoons into a hot frying pan. olive oil. We spread the chicken. Fry on each side for 5 minutes over medium heat until golden brown. Salt at the end of cooking. We take out and cut into thin slices.

Wash the iceberg lettuce leaves. Remove the water with a paper towel. We cut. Combine salad and chicken in a deep bowl.

Advice: sprinkle with lemon juice for taste.

Grate the cheese.

My tomato. Remove the water with a paper towel. Cut into quarters.

Dressing Sauce Recipe

Caesar sauce is usually prepared in large quantities in our family. Therefore, we will use the ready-made one. Below is a detailed recipe.

Boil water in a small saucepan. We put the egg and cook for a minute. Separate the yolks from the whites. We only need the yolk. Combine the yolk, olive oil, mustard, salt and black pepper in a deep bowl. Mix with a mixer. Squeeze out ½ lemon. We mix. Peel the garlic. We crush it. Add garlic and vinegar. We mix. The sauce is ready.

I've already mentioned a huge number of "true" recipes for this salad on culinary sites. Roughly the same, if not more, variety can be seen in cafes and restaurants. Such diversity is quite understandable - it is a struggle for the client. Both sites and restaurants want to surprise visitors with the uniqueness and sophistication of the product, attract and retain.

The whole variety begins with the way the dish is served (the most incredible dishes, decor and decoration) and ends with the variability of ingredients (different versions of salad leaves, a variety of sauces and dressings, the introduction of completely unexpected ingredients into the salad, etc.). You can order Caesar pizza or Caesar salad, the recipe for which includes pasta (pasta).

Should the authors of these recipes be blamed for such a free interpretation of the original recipe? I don't think so. And now I will try to substantiate my position. I suggest you take a break from the Caesar salad and talk about French cuisine.

Today, no one will argue with the fact that French cuisine can be classified as one of the great cuisines of the world. And no one will say that this cuisine is only a historical rarity for the simple reason that the culinary traditions of France continue to develop and improve.

Why has French cuisine not lost its fame and relevance? For the simple reason that a fundamental principle is laid down in the culinary traditions of French cuisine - a recipe is only needed as a basis for cooking, based on which, each chef can bring something of his own and create a dish that has its own flavor and differs from that what is served in another restaurant or in another house.

And now I propose to consider the main components of the recipe.

Lettuce leaves for Caesar

Adherents of the classic recipe will argue that the only option for this salad can be only fresh and crispy Romaine lettuce leaves. And their argument will be iron - it was this salad leaf that was included in Caesar's first original recipe.

However, in that memorable recipe there was no chicken fillet and / or shrimp, no rye croutons, etc. What am I doing? I mean that the dish should have a harmonious balanced taste. For example, if you add pieces of beef to a salad, then it will be very appropriate to use arugula leaves. This combination will create a "flavor" for the salad.

In addition, it is necessary to take into account the geography - it is not always possible to find the required lettuce of decent quality in winter. And here I propose to adhere to the principles of French cuisine - the recipe is not a dogma. This is the basis for the chef's creativity.

And if you use the leaves of another salad - there is nothing to worry about. The main thing is that this new ingredient does not spoil the taste of the dish.

Croutons or croutons for Caesar

More recently, on one of the culinary blogs, one of the hostesses complained that she could not make crackers for Caesar in any way: the crackers either burn, or they are crispy on the outside and soft on the inside. The lady asked for help and advice - how to make crackers?

The fact is that croutons, not rusks, are used to prepare the classic Caesar salad. In principle, these are the same croutons (from white bread), but crispy on the outside and soft on the inside. We can say that croutons are a term denoting the degree of roasting of rusks.

And if the young lady from the blog obtains croutons in a natural way, then for some chefs, cooking croutons causes difficulties. If you are having trouble preparing this ingredient, then my advice will help you:

• It is necessary to constantly monitor the baking process: pieces of white bread, previously flavored with sauce, must be laid out on a baking sheet and placed in a well-heated oven. The optimum temperature is 180-200 degrees. If the temperature is too high, the bread will burn. At low temperatures, the bread will simply dry into croutons. At the optimum temperature, immediately after the appearance of a golden brown crust, the baking sheet must be removed from the oven. Overexpose and get tan croutons. Not fatal, of course, but crackers with a spicy taste of burnt bread can hopelessly ruin the dish;
• The second important point is the number of croutons on the baking sheet. If there are too many "blanks", then the air will not circulate freely over the baking sheet. As a result, coals will turn out at the edges, and in the center the pieces of bread will remain moist from the sauce;
• Another secret: take a fresh white loaf and remove the crust (this way you will achieve even roasting). Even better - break a fresh loaf and gently (with your hands) remove the crumb, and "pick" pieces of bread with your hands. Smooth edges are good for classic croutons, and this "handmade" will be another highlight of your "Caesar";
• Do not cook croutons (crackers) for future use. The salad must be picked just before serving. Then the croutons will not damp, and the valuable aromas will not disappear.

Delicious croutons are delicious sauce

And the most important secret of making croutons (croutons) is the sauce with which you soak the croutons. Are you surprised? Just a loaf (even the most delicious one) will not work for a branded salad. The sauce will eventually add another flavor to your recipe.

You can use the classic recipe for the sauce: pour coarse salt and black pepper into a mortar, grind, add olive oil, mix, stand for 25-30 minutes (insist). And then sprinkle the loaf pieces with this sauce. It's just the classic flavor for Caesar salad.
And you can play with this classics:

1. Change the type of oil (pumpkin, sesame, grape, etc.);
2. Add dried herbs and / or spices to the sauce (mint, rosemary, chili, adjika, sweet paprika, etc.);
3. Nuts, seeds, grains (sunflower and pumpkin, pine nuts, mustard seed, cumin, etc.).

And you can make the salad "more Russian" - use rye croutons or white real ruddy croutons. Just, for God's sake, do not use ready-to-eat from the hypermarket. Why do you need an amateur chemist's kit in a healthy and wholesome dish?

Caesar salad cheese

Initially, only Parmesan cheese was used for the salad. Experts say that only this type of cheese fully reveals all the charm of the salad and forms the flavoring bouquet of "Caesar".

And here you can agree with gourmets. But, not 100%. Cheap Russian cheeses with a high proportion of salt and a rough taste, indeed, without preliminary preparation, will be inappropriate in a classic salad - such a cheese will simply kill all other flavor notes. But, this is in the classic Caesar.

I suggest experimenting. Try to include in your recipe, for example, "Sour cream cheese" or "Roquefort". Or maybe blue cheese? Need to try! A very beautiful flavor range can be obtained.

And if you use a cheese platter or cheese balls. Do you know how to make cheese balls?

Take 2-3 types of cheese, grate them, add an egg and form balls. Then, roll these balls in bread crumbs and in a hot skillet with vegetable oil. The calorie content of the dish, alas, will increase. But how unforgettable it will be delicious (crispy balls with delicate filling).

Don't want extra calories? Prepare the cheese petals: grate the cheese on a coarse grater (hard cheese), put the cheese petals (such flat piles) on a baking sheet (pre-cover with paper), and bake for 2-3 minutes at 180-200 degrees. As soon as the cheese is melted and browned, it's done. When the cheese has cooled down, you will have cheese chips for the salad. Crunchy and aromatic.

No desire to "get dirty" with a grater? Just cut the cheese into cubes, roll in breadcrumbs and fry. It will be delicious. Not as tasty as the balls, but extremely tasty. Of course, if you like cheese.

Feel free to experiment.

How to refuel Caesar?

To begin with, store mayonnaise is the worst of all possible dressings. That classic Caesar was dressed with Worcester sauce and olive oil. Making real Worcestershire sauce at home is almost impossible. Moreover, if you have this sauce (you can buy it in the store), then it would be better (i.e. tastier) to prepare the following dressing:

• cook the egg for 1 minute (no longer. That is, the egg must be dipped in boiling water for 1 minute), then break the cooled egg into a bowl, add a few drops of Worcester sauce, olive oil, salt and a little (2-3 drops) lemon juice , mix well. That's all. The dressing is incredible (for this salad).

Dressings and sauces are a separate story altogether. If you season the same dish with different sauces, then you will get several different (to taste) dishes. Those. dressings and sauces allow you to diversify the taste of a traditional dish and prevent it from becoming boring.

Try other dressings. Or you can go a very simple way - work with mayonnaise (of course, with homemade).

Add to mayonnaise (to taste):

• mustard (hot or sweet):
• garlic;
• chopped fresh or pickled cucumber;
• homemade ketchup or adjika;
• nuts, seeds;
• zest (lemon, orange, lime);
• dried or fresh greens (finely chopped);
• cream, sour cream, yogurt;
• etc.

The only limitation here is to make it tasty.

What is Caesar without chicken

To begin with, there was no chicken fillet in that very first "Caesar". He was very, very light. However, not very satisfying. Who added chicken meat to the salad and when? It was so long ago that the bulk of lovers of this salad believe that it (meat) has always been there.

Chicken in salad is a later acquisition of the recipe.

Chicken fillets are traditionally boiled or grilled.

The next step in the development of the recipe - why only fillets? Why are the wings (caramelized or Mexican) or legs (including smoked) worse? Or chicken liver stewed in cream?

And after the chicken, fried bacon appeared in the salad, and other types of meat, fish and seafood. Those. Caesar salad with salmon or shrimps is not a perversion of the recipe, but its creative rethinking.

This variety allows you to cook "Caesar" even every day. We change the "main hearty ingredient" and get, in fact, a new salad. Just beauty! Plus another sauce, plus a new dressing. But, we will talk about this below.

Also try the salad with small meatballs. Meatballs can be meat or fish, or vegetable (they can be fried in a pan or baked in the oven. And then, as an option, slightly "stew" in the sauce). Unexpected and delicious.

Those. and again - don't be afraid to experiment!

What else to add to "Caesar"

You can enjoy the original recipe: lettuce, parmesan, olive oil and croutons. The charm is in simplicity.

Or you can do some magic. Add an egg (more often quail eggs are added. I think that chicken eggs will be more interesting for taste), or tomatoes (tomatoes can be pre-baked in the oven), various mushrooms, olives, orange slices. It is very important to observe the measure and not "overload" the salad. The abundance of taste can turn the exquisite Caesar into a dish with an indefinite taste.

How Caesar appeared

Do you know how the chips were invented? And "Herring under a fur coat"? "Kiev cake"? I can remember a few dozen more popular recipes nowadays. They have one thing in common - chance.

Something like this happened with the Caesar salad. In the small restaurant of Caesar Cardini, who immigrated from Italy, a whole crowd of Hollywood filmmakers was piled up (it was July 4, 1924). The guests demanded drinks and snacks. Quickly! And if everything was simple with alcohol, then there was a hitch with the snack - you need to cook something quickly, a lot and tasty. While the main dishes are being prepared.

Maestro Caesar just grabbed his head. And then he quickly rubbed the plates with garlic (what can you do - the Italian school just can't do without garlic), picked and put Romaine lettuce leaves on the plates, mixed a slightly boiled egg with olive oil and Worcester sauce, fried white bread, seasoned everything with lemon juice, mixed and sprinkled with parmesan.

The pampered guests didn't just like the salad! Sheer delight!

And they also have word of mouth in America ... The salad very quickly became popular and got the name of the chef who invented it - Caesar.

Some time later, the recipe was slightly "tweaked". Even in the restaurant of Caesar himself, several versions of the Caesar salad appeared.

But, let's go back to the first version (or the one that was first named by the descendants of Caesar Cardini). The recipe that I offer you was written down from the words of the daughter of the author of this salad).

To prepare Caesar salad you will need:

• Romaine lettuce - 400 g
• White bread - 100 g
• Olive oil (for croutons) - 30 ml
• Olive oil - (for dressing) - 30 ml
• Garlic - 2 cloves
• Chicken egg - 1 pc.
• Lemon juice - 1 teaspoon
• Worcestersky sauce - 2-3 drops
• Parmesan cheese - 50 g
• Ground black salt and pepper - to taste.

Cooking Caesar salad:

1. Rinse and dry lettuce leaves, tear them with your hands into medium-sized pieces.
2. Tear the crumb of white bread with your hands into small (up to 1 cm) pieces.
3. Mix olive oil with finely chopped garlic and salt. Sprinkle slices of bread with this mixture.
4. Put the slices of bread on a baking sheet and brown in the oven (the slices should be crispy on the outside and soft on the inside).
5. Dip the egg in boiling water for one minute, and then let it cool. To prevent the egg from cracking, the water needs to be salted very cool.
6. Break an egg into a bowl of olive oil, beat with a blender until smooth, add Parmesan, Worcestershire sauce and lemon juice, mix well.
7. In a large bowl, very carefully mix the salad leaves with the dressing, put the leaves on a plate in which we will serve the Caesar salad. Grate the plate with garlic beforehand.
8. Arrange croutons and serve salad.

Well, that's probably all. Thanks to those who were able to read this article to the end. This is not typical for the modern Internet.

And don't be afraid to experiment. Almost all the "zest" of world cooking is the result of an experiment, an accident. Feel free to get down to business and do not be afraid of mistakes. Caesar salad is like a quality open source program. It's hard to screw up. And creating your own masterpiece is very simple.

Recently on my blog I already cooked. But for Caesar salad you need garlic croutons and their preparation is a little different.

I know that many people prepare croutons for this salad. But I never do that. And the reason is that croutons absorb a lot of oil and turn out to be too greasy.

And the crackers in the oven, although poured with oil, turn out to be very tasty and not at all fatty. Also, I like to make croutons like this so that the inside is a little soft.

For garlic croutons, we need:

• sliced ​​bread
• olive oil
• garlic
• dry garlic

Cooking garlic croutons.

Take 2 cloves of garlic and cut them into small pieces.

Pour olive oil into a small bowl. The amount of oil depends on the amount of croutons you will be making. If you only need them for salad, then 20-30 g is enough.

Put chopped pieces of garlic in this oil. The oil should be infused for at least 30 minutes, and preferably a day.

I have sliced ​​bread. You can use any. We cut off the crusts from all sides.

Cut the resulting pieces of bread into small squares or rectangles.

Take a baking sheet and cover it with baking paper. We lay out the chopped croutons on it. Sprinkle with salt and dry garlic on top. After all, fresh garlic begins to burn in the oven. So I don't use it.

Pour croutons on top with oil, which we insisted on garlic. We put in a preheated oven. If you want the croutons to be soft inside, then put them in a hot oven and bake them for 5-7 minutes at 200 ° C until browning. If you want the croutons to be completely fried, then reduce the oven temperature to 160-180 ° C so that they are evenly baked.

We take out the crackers from the oven. They are well done and browned. We transfer them to a small plate. I could not resist and ate one. In general, I love any rusks. And such - even more so. The hand immediately reached for the second. But I had to stop her. Otherwise I’ll have to prepare a new batch of Caesar salad rusks, which I’ll do tomorrow. In addition, you still need to cook.

Bon Appetit!
Write in the comments, share your impressions, I am very interested in your opinion.

Garlic croutons are suitable not only for Caesar salad. Borscht or soup with such croutons will seem special to you

How to make crackers for Caesar with your own hands so as not to spoil the taste of the dish? After all, this is one of the most important and integral components of the dish. It's not worth buying ready-made, in a bag - it's not at all the same in taste and texture. Better to spend a quarter of an hour more and cook them yourself.

How to make Caesar croutons in a frying pan

It will take a little time to make crackers according to the recipe, but in the end, the effort is worth it.

1. Take 200 gr. any bread and cut off the crust from all sides - do not be lazy. Cut into cubes or bars so that the edge is no thicker than one centimeter. Remember that you are not preparing beer croutons, but croutons for an exquisite salad.
2. In a bowl, beat two tablespoons of olive oil - can be replaced with refined vegetable oil - with three cloves of garlic, grated or passed through a press. Let it sit for at least one hour to allow the oil to absorb the garlic smell.
3. If time is short, you can do it easier: heat the oil in a pan and dip the chives there. Fry them lightly to release their flavor, then remove, otherwise they will burn and spoil the taste of the croutons.
4. In preheated garlic oil in a skillet, spread the bread in an even layer and brown quickly - about one minute on each side. Remove with a slotted spoon and pat dry on a paper towel.
5. Combine salt and dry Provencal herbs mixture. Gently roll the croutons in it so that they do not crumble.
6. Place the croutons on a baking sheet and dry in the oven for a couple of minutes.

It makes no sense to cook such croutons for the future, delicious, crispy and fragrant. But you can prepare garlic oil ahead of time and use it to prepare a wide variety of dishes.

How to cook croutons in the oven

This recipe is a little easier and faster. The bread is prepared in the same way, but in addition to the garlic, salt and herbs are immediately added to the oil. You also need to insist on it for about an hour.

Then the slices of bread are laid out on a baking sheet lined with foil and poured over with the dressing. You need to bake crackers in a hot oven for 5-7 minutes, periodically shaking and turning over - we need a crust on all sides. That's the whole secret of cooking.

What is important to consider

The croutons for this hearty Caesar salad, in fact, cannot be called croutons. Rather, it's croutons. What is the difference? Croutons are slices of bread dried throughout the thickness, usually stale, which it was a pity to just throw away. This is not at all suitable for a salad.

It doesn't matter if you took a loaf of wheat flour or rye bread - it should not only be fresh from the oven, but also not old. Ideally, yesterday. This will make it easier to cut it into cubes or cubes. Outside, a crispy, appetizing crust must form - but not too hard. On the inside, the bread should remain soft. This is the main secret of the unique taste of the salad. At the same time, do not forget that you should add croutons to the dish before serving, so that they do not sit down soaked in the sauce and get wet. Otherwise, the whole effect of the contrasting combination of textures of crispy bread and tender sauce will disappear.

Hello everyone! Now is the time to make salads. Today we will devote time to the rubric and prepare the favorite by many, very tasty and popular classic Caesar salad. We will cook it with crackers, because they belong to the main ingredients of the salad, just like romaine lettuce leaves and grated parmesan, seasoned with a special sauce, which, first of all, is the essence of the recipe.

Because of its lightness, more nutritious ingredients are added to the classic Caesar salad, such as a hard-boiled egg or fried chicken.

With the help of such simple and affordable products, it is possible to prepare a delicious salad for dinner for a family or a small company in a few minutes.

I'm sure this salad will become one of your favorites!

There are a lot of recipes in the preparation of this salad. Of all the varieties of this salad, the most popular is Caesar with chicken. In addition to chicken, they also use modern interpretations with seafood, ham, squid, shrimp, salmon, mushrooms, and turkey. Recipes using such a variety of products in the Caesar salad are no less popular.

How to cook Caesar salad with chicken according to the classic recipe

An easy-to-prepare dish will delight you with its simplicity and at the same time amazing taste.

Your guests will love this snack!

Ingredients:

• lettuce leaves (Peking cabbage) - a small bunch;
• chicken fillet - 200 gr
• parmesan cheese - 50 gr
• olive oil - 1 tbsp l
• salt, pepper - to taste
• caesar salad dressing

For croutons (croutons):

• loaf, baguette - 1 piece
• olive oil - 2 tablespoons l
• garlic - 1 prong (or dry)

Preparation:

1. Cooking croutons (croutons) for Caesar salad First of all, we need to prepare butter with garlic aroma. To do this, peel one large clove of garlic. We crush it on a cutting board, it is possible to do it with a knife blade and chop it.

2. Put the garlic in a small container, add hot olive oil and let the mixture brew. You can add olive oil to the garlic and microwave for 20 seconds. The oil will be saturated with garlic aroma.

3. For bread (you can take a baguette or a loaf), cut off the crusts and cut it into small cubes.

Put the bread cubes on a baking sheet. Sprinkle the bread slices with garlic-flavored olive oil, after removing the garlic from the mixture. In contrast to the first option, you can pour the bread slices with aromatic olive oil and sprinkle with dry garlic on top. This option is just as good.

4. Preheat the oven to 120 degrees. We put a baking sheet with croutons in it for 20 minutes. The croutons should lightly brown and dry. Do not allow them to burn. Darkened and burnt croutons will not work for us.

5. We coped with the croutons and finally we begin to collect the salad. We wash the lettuce leaves of Peking cabbage and dry on a towel.

6. Preparing a beautiful plate.

To add flavor and flavor to the salad, rub a plate with a clove of garlic.

7. Tear the prepared lettuce leaves in arbitrary pieces by hand, do not cut and put on a plate.

8. Cooking the chicken. Cut the fillet lengthwise into two parts, beat off, salt and pepper to taste.

9. In a preheated pan, add 1 tablespoon of olive oil. Fry the chicken fillet on both sides for 5 minutes.

10. Cut the finished, juicy chicken into small slices.

Cooking Caesar salad dressing.

11. For refueling we need eggs at room temperature. In addition, if they were in the refrigerator, they must be kept to room temperature for 2-3 hours. To speed up the process of warming the eggs, they need to be immersed in warm (30 degrees C) in large quantities of salted water under the lid for 30 minutes.

When the eggs for dressing are warmed to room temperature, first of all, boil the egg for exactly 1 minute in a large amount of boiling water without boiling. And then we take it out of the boiling water and cool it for 10-15 minutes. This is the main "secret" of the taste of Caesar salad.

13. Season with juice of one lemon, salt to taste and 1 tablespoon of Worcester sauce.

14. Mix all ingredients in a blender.

15. On a green salad, which in a plate put the chicken fillet slices. Pour the dressing over the salad, mix. Add croutons (croutons), sprinkle with chopped thin translucent parmesan cheese shavings.

Serve the classic Caesar salad with chicken immediately.

Bon Appetit!

Simple homemade chicken and croutons salad

A simple and delicious Caesar salad with chicken and croutons can be easily and quickly prepared at home on New Year's Eve.

Ingredients:

• Romaine lettuce - 1 bunch
• cherry tomatoes -10 pcs
• quail eggs -7 pcs
• chicken egg - 1 pc
• mustard - 1/2 tsp
• chicken fillet - 300 gr
• sour cream - 1/2 tbsp
• butter - 1 tablespoon
• olive oil -4 tablespoons
• loaf or baguette - 1 piece
• garlic - 4 cloves
• lemon juice -1 tbsp
• Worcestershire sauce - to taste (a few drops)
• Parmesan cheese - 70g
• salt, black, red pepper to taste

Preparation:

1.First of all, we will deal with chicken fillet. Unlike other recipes, we need to marinate it. Wash the fillet, rub with salt, sprinkle with pepper, coat with sour cream and leave in this state for 40 minutes.

2.Once our fillet is marinated, fry it until golden brown in equal amounts of butter and olive oil (1 tablespoon each)

3.In the oven, bring to readiness. Chill the breast and cut into slices across the grain.

4. Make the garlic oil. Crush the garlic with the tip of a knife and chop. Add 2 tablespoons of olive oil to it and let it brew for 3 hours. After the oil is infused, remove the garlic.

5 Cooking croutons (croutons). Cut off the crust from the loaf, cut the loaf into small cubes, salt, pepper with red pepper and fry in garlic oil. Oven dry if desired

6. Wash lettuce leaves, dry in a towel and tear into a plate with your hands.

7. Boil quail eggs, cool, peel, cut into halves.

8. Cherry wash, dry, cut in half.

9. Prepare Caesar sauce. Egg at room temperature, dip in boiling water with salt for one minute, then cool.

10. Break the egg to the olive oil, which has been boiled for 1 minute and beat, add lemon juice, mustard, a little Worcester sauce, add salt to taste and mix well until smooth.

11. Season the lettuce and chicken with Caesar sauce, mix, put on a dish. Add eggs and tomatoes and pour over the rest of the dressing. Sprinkle with grated Parmesan cheese and croutons before serving. You can serve.

Caesar salad with smoked chicken and mayonnaise

Delicate, light and fragrant - it will be a great addition to both a festive and everyday table.

Ingredients:

• smoked chicken breast - 350 gr
• green salad - 200 gr
• cherry tomatoes - 200 gr
• white bread - 1 piece

For the sauce:

• mayonnaise - 30 gr
• olive oil - 40 ml
• garlic - 1 tooth
• Worcester sauce - 5 g
• lemon - 1 piece
• salt, pepper - to taste
• granulated sugar - 1 tsp

Preparation:

1.First of all we make croutons (croutons). They can be cooked in the oven or in a heavy-bottomed skillet. Cut white bread into cubes and dry until golden brown in the oven. Before drying, sprinkle the croutons with olive oil and sprinkle with dry garlic.

2. Wash the leafy salad, dry it with a plain or paper towel and tear it coarsely with your hands. We put the lettuce in a dish or salad bowl.

3. Cut the skinless smoked chicken breast into slices and add to the lettuce.
4. Cut the cherry tomatoes in half and add to the salad bowl.

Cooking the sauce:

6. Pour olive oil into the blender, squeeze the juice of one lemon, add mayonnaise (preferably homemade), a garlic clove squeezed through a press, Worcester sauce, one teaspoon of granulated sugar, salt and pepper to taste. We mix all the ingredients until a homogeneous mass is obtained, we try. The most important thing is that the sauce suits your taste.

7. Pour the prepared sauce over the salad and serve.

8. The sauce can be served separately in a gravy boat.

That's all, you can serve the dish to the table!

Bon Appetit!

Step-by-step salad recipe like in a restaurant with chicken, tomatoes and croutons

Recently, Caesar salad has become very popular. Having gained such popularity, it is often prepared in restaurants. It can be served as an independent dish or as an addition to others. Today I suggest you prepare Caesar salad with chicken, tomatoes and croutons. A step-by-step recipe will help you with this.

• chicken fillet 400 gr
• Iceberg lettuce 1 head of cabbage
• cherry tomatoes 200 gr
• parmesan cheese 100 gr
• white bread 1 loaf
• garlic 2 cloves
• olive oil 3 tbsp
• salt, black pepper - to taste

For the sauce:

• eggs - 2 pcs.
• olive oil - 60 ml
• mustard - 2 tsp
• lemon juice - 3 tablespoons
• garlic - 2 cloves
• parmesan cheese - 50 gr
• salt to taste

Preparation:

1. Prepare the sauce for the salad. First, remove the eggs from the refrigerator 2 hours in advance to warm them up. When the eggs have warmed up to room temperature, put them in boiling water for 1 minute, take them out and cool them down. Break the eggs into a deep bowl.

2. Add the juice of one lemon and chopped garlic to the eggs. The garlic can be finely chopped with a knife or squeezed through a garlic press.

3. Grate the cheese on a fine grater and add to the eggs in a bowl.

We put all the ingredients for the sauce in a blender bowl and grind until smooth.

4.Add olive oil and mustard to the eggs in a bowl. Add salt to taste and grind in a blender all the ingredients necessary and prepared for the sauce into a homogeneous mass.

5. Caesar sauce is ready. Transfer it to another container and set aside.

Cooking Caesar Salad

6. Let's start with making crackers. Cut off the crust from the bread and cut into small cubes.

Peel the garlic, crush it on a cutting board, it is possible to do this with a knife blade and chop.

Put the garlic in a small container, add hot olive oil and let the mixture brew. You can add olive oil to the garlic and microwave for 20 seconds. The oil will be saturated with garlic aroma. Any of the suggested options can be used.

8.Put the bread cubes on a baking sheet and pour over them with fragrant, garlic butter. We put a baking sheet with crackers in an oven preheated to 180 ° C for 10-15 minutes. The croutons should dry out and be crispy and golden brown.

9. Rinse the chicken fillet and cut it into small strips 10 centimeters long.

10. Heat the frying pan well over the fire, pour olive oil. Arrange the chicken fillet pieces and fry them on both sides until golden brown. Sprinkle the finished chicken with a mixture of Provencal herbs, salt and pepper to taste.

11.Cut the cooled pieces of meat into strips. One piece of meat per serving of salad.

This is what Iceberg salad looks like, it is very similar to cabbage. Unlike regular lettuce, Iceberg is not soggy when added to the sauce and remains crispy. So, my head of lettuce, remove the leaves from the head.

12. For a salad, iceberg salad is the most suitable for us. When added to the sauce, it remains crispy (does not lose its flavor) and does not get soaked in the finished dish.

13. Wash the iceberg, dry in a towel, no need to cut. Lettuce may taste bitter when sliced. Tear it into large pieces with your hands. This way it will preserve its taste.

14. Wash the cherry tomatoes and cut them into halves or quarters, depending on size.

15.Cut the Parmesan cheese into thin slices with a vegetable peeler.

16. All the ingredients for the salad are ready. Let's start assembling Caesar salad like in a restaurant. Place iceberg lettuce leaves on the bottom of a plate. Place chicken fillets and parmesan shavings on top of them.

17. Sprinkle with fragrant croutons on top, pour our salad with sauce. We spread the tomatoes in a chaotic manner, they add sourness to the dish and balance the taste. Our Caesar salad with chicken, tomatoes and croutons is ready as in a restaurant. Serving such a salad is good for a festive table or just a family dinner.

Bon Appetit!

Caesar salad with chicken, Chinese cabbage, croutons and cheese: a classic recipe with a photo

Caesar salad with chicken (a classic recipe with a photo), has not only passed the test of time, but it still remains at the peak of popularity. It is often ordered in restaurants and is not difficult to prepare at home. Today I suggest you prepare a Caesar salad with chicken, Chinese cabbage, croutons and cheese. Our classic recipe with pictures will help you with this.

Ingredients:

• lettuce leaves - 100 gr
• white bread - 3-4 slices
• chicken fillet - 300 gr
• parmesan cheese - 30 gr
• olive oil - 3-4 tablespoons
• chicken egg - 1 pc
• garlic 3-4 cloves
• lemon juice - 2 tablespoons
• salt, black pepper - according to your taste

Preparation:

1. Rinse the lettuce leaves and pat dry on a towel.

2.Cut the crusts from the bread and cut into small cubes.

Peel the garlic, flatten the cloves with a flat knife blade and chop. Preheat the frying pan well, pour in the olive oil. Place the garlic and bread cubes in a skillet. Fry everything until golden brown, stirring occasionally. This method of roasting the bread will add the aroma and taste of garlic.

3. Boil the egg hard, cool, peel and mash thoroughly with a fork. Bake the chicken breast in the oven. If you like lean meat, you can boil it in salted water and then lightly fry it. In any case, the meat should be juicy and crispy on the outside.

4. Lubricate the sides of a salad bowl with a clove of garlic. We begin to collect the salad. Tear lettuce leaves into large pieces with your hands and place in a salad bowl.

5. Gut the chicken into large fibers by hand. Add them to the salad.

6. Next add the egg puree.

7. Separate the fried garlic from the croutons. Place the toasted bread slices on top of the egg puree.

8. Make the dressing sauce. In olive oil add lemon juice, black pepper and salt to taste, a little Worcester sauce. It gives the salad a spice. Stir the sauce well.

9. Lightly stir the ingredients in the salad without ramming. Add the dressing to the salad and shake without stirring.

10. Sprinkle thin slices of Parmesan on top.

11. The salad is ready. It is served immediately, without insisting. Delicate, light and fragrant - it will be a great addition to both a festive and everyday table.

Bon Appetit!