Since Caesar Cardini - Italian chef who worked in the American restaurant, created a salad, which he called his name, there was a lot of modifications of the dishes.And what to say: first, who began to invent all sorts of "remakes" to cash in on the growing fame of the new dishes, was the brother of the author.Well, in the restaurants and cafes of the country which can not be found only under the name of "classic Caesar salad."Even strange pudding with Chinese cabbage, processed cheese and rye crackers issue of the famous dish.
But this does not mean that we can not cook up a treat it at home in the kitchen - it is extremely easy to prepare.You just need to adhere to strict rules of selection of ingredients, because the classic salad "Caesar" does not like the ersatz.This is not the case where the extra virgin olive oil can be replaced with sunflower and parmesan - cheese easier.So what we need to get for this refined dishes?
Besides extra virgin oil and parmesan, we need to stock up on no less exotic products such as Worcestershire sauce and French baget.Pravda, the latter may be replaced by dried loaf without crust.Yet we need a chicken breast, romaine lettuce, mustard, clove or two of the young garlic, lemon, egg and salt and pepper.You can also stock up on quail eggs or tomatoes cherry for decoration.All
bought?Disassemble careful not to break, lettuce leaves, rinse them, pat dry on paper towel and hide in the fridge - they will need us just before serving dishes.Well, we begin to make our classic salad "Caesar".
begin with croutons.This word in French cuisine means the dried slices of baguette round shape.They rubbed with garlic, tomato sauce, pesto, and the like, and serves as a snack in the aperitif.Salad "Caesar" with chicken and croutons requires croutons in it were cut into cubes, where each face is equal to 1 cm. So we cut a baguette or 3-4 slices of bread without crust on these cubes, dried for 10 minutes in a preheated oven ofat 180 ° C.To crunches flushed from all sides, they should be inverted several times.In a press to squeeze out the garlic in a bowl, rub it with a little salt, add a spoon of olive oil and put on a small fire.When the mass warms up, to put croutons.Thus, stirring, 2 minutes hold.
Now for chicken.Fillet fry on both sides in a frying pan in olive oil (available under the cover to retain moisture).When cool, cut into cubes, like croutons.It remains only to make a dressing.Salad "Caesar" with chicken classic recognizes neither mayonnaise or sour cream, and the sauce that came up Cardini.In a bowl break the yolk and stir it with a spoon of mustard.When the mass is smooth, add the juice of one medium lemon, a few drops of Worcestershire sauce (vinegar or dark) and a couple of tablespoons of olive oil.Peppers, salt and mix well, you can with the mixer.
now collect our classic salad "Caesar".Salad bowl rub the cut garlic clove, spread on her lettuce, which tear with his hands.Sprinkle them with oil and lemon juice.Sprinkle with grated Parmesan cheese.We spread the chicken, decorate a little sweetened cherry or boiled quail egg halves, sprinkle (already thick) Parmesan cheese, pour sauce.Sprinkle with croutons just before serving, so that the bread is not softened in the dressing.
