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Caesar salad

Caesar salad



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The lettuce leaves are not cut, they are broken by hand in two. (Cardini put the whole leaves, and they are eaten by hand, holding the leaf by the tail.)

Cut the green onion

Boil one or two eggs, depending on how much salad you make, for just 1 minute.

Grind the garlic in olive oil, put it in a pan and heat the mixture a little, then add the croutons, turn off the heat and let it draw its oil and garlic flavor for half an hour.

Mix the yolk with the lettuce and onion leaves, then add the dressing consisting of oil, lemon juice, Worchestershire sauce, ground pepper, croutons with garlic and oil and Parmesan.

The explanations are on each picture.

Now I want to tell you that I don't put salt in lettuce, because it flakes. Everyone puts it on their plate, as they wish.

If you don't eat all the salad at the table, I think it's healthier to mix the leaves with a tablespoon of mayonnaise instead of the practically raw egg used.


1. Start by preparing the Caesar salad dressing: in a blender, mix the anchovies, grated Parmesan cheese and a little water.

2. When the anchovies are finely chopped, add the mayonnaise, mustard, 1 clove of garlic, salt, ground black pepper and mix briefly again.

3. Remove the crust from the toast and cut the core into smaller equal cubes. If the dimensions were very different, some croutons would be well fried, others would not be crispy at all.

4. Place the sliced ​​toast on the baking tray and dry it in the oven heated to 100 ° C until crispy.

5. Heat the olive oil in a larger pan, add the crushed garlic clove and sauté the toast croutons a little.

6. Wash the romaine salad well, wipe it with a kitchen towel and cut into wider strips. Mix them with the prepared dressing, put the croutons and slices of Parmesan on top. Good appetite.

Tip time: If the Caesar salad prepared in this way seems a little boring, you can add grilled chicken breast or fried bacon on top. Warning: however, this will no longer be the original Caesar salad.


  • 4 tablespoons extra virgin olive oil
  • 2 cloves of garlic, grind
  • 2 tablespoons mixture of dried Italian herbs (basil, marjoram, oregano, rosemary, thyme)
  • ¼ teaspoon salt
  • ½ French baguette cut into 2 cm cubes
  • 4 cloves of garlic, grind
  • 6 canned anchovies, ground (or 1½ tablespoon anchovy paste)
  • 2 boiled eggs for 1 minute
  • 4 tablespoons fresh lemon juice
  • 4 teaspoons Dijon mustard
  • 3 teaspoons Worcerstershire sauce
  • 100 ml extra virgin olive oil
  • salt
  • freshly ground pepper

  • 4 tablespoons extra virgin olive oil
  • 2 cloves of garlic, grind
  • 2 tablespoons mixture of dried Italian herbs (basil, marjoram, oregano, rosemary, thyme)
  • ¼ teaspoon salt
  • ½ French baguette cut into 2 cm cubes
  • 4 cloves of garlic, grind
  • 6 canned anchovies, ground (or 1½ tablespoon anchovy paste)
  • 2 boiled eggs for 1 minute
  • 4 tablespoons fresh lemon juice
  • 4 teaspoons Dijon mustard
  • 3 teaspoons Worcerstershire sauce
  • 100 ml extra virgin olive oil
  • salt
  • freshly ground pepper

  • 4 tablespoons extra virgin olive oil
  • 2 cloves of garlic, grind
  • 2 tablespoons mixture of dried Italian herbs (basil, marjoram, oregano, rosemary, thyme)
  • ¼ teaspoon salt
  • ½ French baguette cut into 2 cm cubes
  • 4 cloves of garlic, grind
  • 6 canned anchovies, ground (or 1½ tablespoon anchovy paste)
  • 2 boiled eggs for 1 minute
  • 4 tablespoons fresh lemon juice
  • 4 teaspoons Dijon mustard
  • 3 teaspoons Worcerstershire sauce
  • 100 ml extra virgin olive oil
  • salt
  • freshly ground pepper

How was Caesar's salad born?

According to Caesar's daughter, on July 4, 1924, Caesar's cook did not receive the supplies he was expecting. Because he had many customers in the restaurant and wanted to take advantage of their presence, Caesar Cardini made a salad with the remaining ingredients.

Another story about the origin of Caesar salad was told by Paul Maggiora, a former Italian partner. It seems that after a night of drunkenness, several aviation soldiers missed breakfast and showed up at the Italian's restaurant, which made them a salad originally called "Aviator's Salad". The dish was a real success and was later named "Caesar Salad". It is said that the first Caesar salads were served by hand, as the cook arranged the green leaves in such a way that no fork was needed.

Regardless of the true origin of the recipe, it is clear that this unique type of salad has made Cardini's restaurant a popular place throughout America.


The third Caesar salad recipe

The next recipe will be dedicated to the salad "Caesar salad with chicken and mushrooms." It often happens that mushroom lovers can not afford to eat them. Since mushrooms are not an easy diet and often cause pain in the stomach area. Therefore, especially mushroom lovers, we advise you to try this salad option, this combination of mushrooms with other products is very tender, and can not be afraid of it is, believe me, you will not only get their favorite mushrooms, but it will feel when it is light and satisfying. And so on, in order to prepare Caesar salad, with the addition of mushrooms and chicken will need:

ingredient:

mayonnaise - three glasses (preferably use a small percentage of fat)

"Parmesan" cheese - two hundred grams

anchovy paste - a tablespoon

Champignon - three hundred grams

fresh tomatoes - two pieces.

Way preparation:

To start, you need to start preparing food, from which you will prepare a salad. First, boil the meat and let it cool. Then cut the garlic from Dugout. Cut into small cubes of fresh tomatoes and rub on a fine grated cheese. Then take a container, pour in it mayonnaise, add grated cheese, lemon juice, garlic and anchovy paste. Then take another container, put it in the salad, minced meat and cool. Next, boil, cool and finely chop the mushrooms - the mushrooms, and here the chopped tomatoes. Take the pot, which will set a salad, and begin to spread layers. On the salad leaves, place the mushrooms and lubricated with cheese-flavored mayonnaise, then put the meat and also grease well with mayonnaise. The third layer, tomatoes, which are also needed to spread with mayonnaise and cheese. When you're done, send the layers of salad dishes spread out in the fridge, to stand up there a bit. Before serving the salad on the table, you need to take a bowl, gently change into her salad and mix well.

That's all done! We hope you enjoy the taste of this amazing Caesar salad with chicken and mushrooms.


The third Caesar salad recipe

The next recipe will be dedicated to the salad "Caesar salad with chicken and mushrooms." It often happens that mushroom lovers can not afford to eat them. Since mushrooms are not an easy diet and often cause pain in the stomach area. Therefore, especially mushroom lovers, we advise you to try this salad option, this combination of mushrooms with other products is very tender, and can not be afraid of it is, believe me, you will not only get their favorite mushrooms, but it will feel when it is light and satisfying. And so on, in order to prepare Caesar salad, with the addition of mushrooms and chicken will need:

ingredient:

mayonnaise - three glasses (preferably use a small percentage of fat)

"Parmesan" cheese - two hundred grams

anchovy paste - a tablespoon

Mushroom - three hundred grams

fresh tomatoes - two pieces.

Way preparation:

To start, you need to start preparing food, from which you will prepare a salad. First, boil the meat and let it cool. Then cut the garlic from Dugout. Cut into small cubes of fresh tomatoes and rub on a fine grated cheese. Then take a container, pour in it mayonnaise, add grated cheese, lemon juice, garlic and anchovy paste. Then take another container, put it in the salad, minced meat and cool. Next, boil, cool and finely chop the mushrooms - the mushrooms, and here the chopped tomatoes. Take the pot, which will set a salad, and begin to spread layers. On the salad leaves, place the mushrooms and lubricated with cheese-flavored mayonnaise, then put the meat and also grease well with mayonnaise. The third layer, tomatoes, which are also needed to spread with mayonnaise and cheese. When you're done, send the layers of salad dishes spread out in the fridge, to stand there a bit. Before serving the salad on the table, you need to take a bowl, gently change into her salad and mix well.

That's all done! We hope you enjoy the taste of this amazing Caesar salad with chicken and mushrooms.


"Caesar" salad - the classic recipe that has stood the test of time!

The famous "Caesar" salad has undergone many changes. Few recipes cause as much debate as this salad causes. Every chef considers that his recipe is the only one correct!

We will not argue with anyone, but we will simply offer you the salad option, which we know as a classic. Of course, you can find alternatives for some ingredients, but in such cases you will get the "Caesar's" salad.

INGREDIENT:

-half a ciabatta (white bread)

-salt, granulated garlic, herbs of Provence - to taste

- olive oil - to taste.

For dressing:

-160-170 ml of extra virgin olive oil

a tablespoon of Worcester sauce

-the juice of half a lemon

-half a clove of garlic

Additional: a clove of garlic - to grease the plates, in which the salad is served.

METHOD OF PREPARATION:

1. Separate the lettuce leaves, then wash and dry them.

2.Prepare the croutons: cut the bread into cubes with a side of 1 cm. In principle, its shell is removed, but in this case many remains. Therefore, decide for yourself whether or not you want to cut it.

3. Spread the bread cubes on the tray lined with baking paper. Sprinkle them with a little salt mixed with granulated garlic and Provence herbs. Sprinkle with olive oil. Stir.

4. Bake the croutons until they brown in the preheated oven to 160 ° C (you can also fry the croutons on the pan).

5.Prepare the dressing: boil the egg in boiling water for exactly 60 seconds, then immediately transfer it to cold water to stop the cooking process. In order not to crack, when you add it to the boiling water, the egg must be at room temperature.

6. Pour the oil into the blender jar. Add the boiled egg, gathering the coagulated egg white from its shell.

Careful! Before mixing, make sure that all the ingredients are at room temperature to obtain a homogeneous emulsion. If you do not have a blender, you can use the mixer: beat the egg, gradually adding the oil (as in mayonnaise).

7.Put the blender on the bottom of the glass, covering the egg. Mix at high speed until the emulsion begins to form. As only the ingredients will begin to combine, lift the blender a little, inserting the oil under it. As a result, you need to get a dense, mayonnaise-like emulsion.

8. Add the Worcester sauce, crushed garlic and lemon juice.

9. Add salt and a dash of grated Parmesan cheese. Blend until smooth.

10.Assemble the salad: break the lettuce leaves and place them in a deep bowl.

11.Add the dressing and mix.

12. Grease the plate, in which you will serve the salad, with garlic. Put the lettuce leaves in it, then sprinkle them with croutons and grated Parmesan. Caesar salad is ready!

If you want, you can add fried chicken breast, fried shrimp, cherry tomatoes or boiled quail eggs to this salad. These began to be added over time to diversify the salad. Serve it with great pleasure!

Regarding the anchovy fish: in some sources it is written that they represent a mandatory ingredient of the dressing for the "Caesar" salad, and others say that they were not included in the basic recipe, being later added by another author. Usually we do not add them, replacing them with Worcester sauce, which contains anchovies.


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First, you need to take the oil in an amount of five tablespoons. Then chopped garlic, or use dugout, because it must be completely crushed. Garlic oil and mix together. Place a container with these ingredients on the table and let it stand for about fifteen minutes. Then take a loaf of bread and cut into medium cubes. Then take the garlic oil, send on the same pan and slice the bread, over low heat fry to come from a golden crust. Now, to turn the chicken, it must be cut into medium cubes. Again, take the pan, pour a little oil in it, but without the garlic, present the minced oil meat and fry over low heat until almost complete cooking. Don't forget to add the meat with salt and pepper.

In the continue dressing:

Take the eggs, separate the white from the yolk. In this filling you need to use only the yolks, which need to connect with mustard and mix well until smooth. Then take the garlic, crush it with a sharp knife or use the frog, add it to the table and mix all the ingredients well again. Then take a small amount of vinegar and lemon juice. Just add the ingredients to the mixture and mix, do not forget the salt and pepper, without it the sauce is absolutely tasteless. And so he is ready to return to the salad.

Take the cheese and rub it, use this grater with small holes. Put the lettuce lightly on the bowl, which will set a salad. Right on the salad are ready to put the pieces of chicken, a second layer of toast and fill it with all its flavorful sauce ingredients. Your salad was not only amazingly delicious, but also had a great appetizing view as it sprinkled over the greens for the perfect decoration for Parmesan cheese.

That's all about the first salad cooking recipe "Caesar" you know, and believe me, it will not only decorate your holiday meal, but also will be remembered for its aromatic and pleasant taste.


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