Classic Caesar salad: 7 recipes

We offer you a classic Caesar salad recipe in an adapted version, as well as other options for preparing a popular dish.

The Caesar salad was named after Italian-American chef Caesar Cardini. According to legend, on July 4, 1924, on US Independence Day, the restaurant owned by Cardini ran out of almost all the food, and the guests demanded the continuation of the holiday. Then Caesar decided to make a salad from the products that were still left. In the original version, the salad was made from wheat croutons (crackers), romaine lettuce leaves and grated parmesan seasoned with a special sauce. Later, meat, fish, seafood, vegetables and other ingredients were added to the dish.

The taste of this exquisite dish will leave few indifferent. A delicious combination of fried chicken breast, crispy crackers, tender quail eggs, juicy vegetables and cheese is complemented by an original dressing.

Cooking time: 1 hour
Servings: 4

Ingredients:

• chicken breast, fillet (400 g);
• cherry tomato (200 g);
• iceberg lettuce / chinese cabbage (200 g);
• wheat bread (250 g);
• parmesan cheese (150 g);
• chicken egg (2 pcs.);
• garlic (4-5 cloves);
• olive oil (100 ml);
• sunflower oil (for frying, 50 ml);
• mustard (2 tsp);
• lemon (0.5 pcs.);

Cooking:

1. Place the chicken breast in the heated skillet with oil. Sprinkle with salt, pepper and other spices to taste. Fry on both sides until golden brown (20-25 minutes). Cool down.
2. Prepare croutons for salad. Peel and pass through a press 2-3 cloves of garlic. Place the garlic in a bowl and pour 30 ml of olive oil over it. Cut the bread into small cubes, arrange on a baking sheet and pour evenly with garlic oil. Put the baking sheet in the oven preheated to 180 ℃ and bake the bread for 10-15 minutes until golden brown.
3. Prepare salad dressing. Peel 2 garlic cloves and pass through a press. Squeeze juice from half a lemon. Grate 50 g parmesan. Break 2 chicken eggs into a blender bowl, add garlic, lemon juice, cheese, 50 ml of olive oil, mustard, salt and pepper to taste. Beat until smooth.
4. Cut the cooled chicken breast into medium-sized pieces.
5. Wash the lettuce leaves and pat dry with a paper towel. Tear with your hands or cut into large pieces.
6. Wash tomatoes and cut into halves.
7. Cheese grate on a coarse grater.
8. On serving plates, make a pillow of lettuce leaves. Put tomatoes, cheese and croutons on top. Pour over the sauce and gently mix the ingredients with tongs. Lay out the chicken pieces and sprinkle with freshly ground pepper.

We also offer you to watch the video recipe of the dish (the list of ingredients is slightly different from the recipe suggested above):

This recipe uses pickled mushrooms to give the dish a delicate flavor. Cheese and red onion add a piquant note. The salad is prepared simply and quickly, while it turns out not only beautiful, but also tasty, and also quite nutritious.

Cooking time: 20 minutes
Servings: 4-5

Ingredients:

• baked chicken breast, fillet (400 g);
• marinated champignons (200-300 g);
• parmesan cheese (200 g);
• crackers (200 g);
• iceberg lettuce / lettuce / other (200 g);
• lemon (0.5 pcs.);
• red onion (0.5 pcs.);
• mayonnaise (50 g);
• olive oil (50 ml);
• mustard (2 tsp);
• garlic (2-3 cloves);
• salt, pepper, other spices (to taste).

For this recipe, you can use both purchased and self-made crackers. In the first case, the salad will be easier and faster to prepare, but with homemade crackers, the dish will turn out to be more tasty and natural.

Cooking:

1. Prepare salad dressing. Peel and pass the garlic through a press. Squeeze juice from half a lemon. Grate 50 g parmesan. In a blender bowl, mix garlic, lemon juice, cheese, olive oil, mayonnaise, mustard, salt and pepper. Beat until smooth.
2. Cut chicken breast into small cubes.
3. Drain the brine from the mushrooms and cut them into small pieces.
4. Peel the onion and cut into thin half rings.
5. Wash lettuce and dry with a paper towel. Tear with your hands or chop coarsely.
6. On serving plates, make a pillow of lettuce leaves. Top with chicken pieces, mushrooms and onions. Pour over the sauce and mix gently with tongs. Sprinkle salad with cheese and breadcrumbs.

The dish is ready!

Thanks to vegetables and greens, the salad is light and juicy, as well as rich in vitamins and other useful substances. If you are looking for a figure - this recipe is for you.

Cooking time: 1 hour
Servings: 4-5

Ingredients:

• chicken breast, fillet (400 g);
• rye bread (200 g);
• cucumber (2 pcs.);
• cherry tomato (200 g);
• lettuce / iceberg / other (100 g);
• pitted olives (100-200 g);
• arugula (1 bunch);
• parsley (1 bunch);
• olive oil (for dressing, 30 ml);
• butter (for frying, 50 g);
• sunflower oil / other vegetable oil (for frying, 3 tablespoons);
• balsamic / wine vinegar (for dressing, 1 tbsp.);
• salt, pepper, other spices (to taste).

Cooking:

1. Heat a frying pan with vegetable oil, put the chicken breast. Salt, pepper, add other spices to taste. Fry the fillet on both sides for 25-30 minutes until golden brown. Cool down.
2. Bread cut into cubes. Fry in a dry frying pan over low heat for 7-10 minutes, stirring constantly. At the end of frying, add butter so that the croutons absorb it.
3. Wash cucumbers and finely chop.
4. Wash the tomatoes, cut into halves.
5. Wash lettuce, arugula and parsley, dry with a napkin. Tear with your hands or chop coarsely.
6. Drain liquid from olives.
7. Cut the cooled chicken into small pieces.
8. Make a salad dressing - mix olive oil with vinegar.
9. On portioned plates, make a pillow of greens. Put chicken, cucumbers, tomatoes, olives and croutons on top. Drizzle with dressing, sprinkle with salt, pepper and other spices to taste. Mix gently with tongs.

Salad can be served!

This salad is the perfect combination of ham, cheese and fresh vegetables. Salad turns out both satisfying and healthy. Due to the use of sour cream as a dressing, the dish is moderately dietary.

Cooking time: 30 minutes
Servings: 3-4

Ingredients:

• ham (200 g);
• hard cheese (200 g);
• cucumber (1-2 pieces);
• tomato (1-2 pcs.);
• white bread (200 g);
• peeled sunflower seeds (50 g);
• iceberg lettuce / lettuce / other (100 g);
• sour cream (100 g);
• vegetable oil (for frying, 30-50 ml);
• salt, pepper, other spices (to taste).

Cooking:

1. Cut bread into small cubes. Fry in vegetable oil until golden brown (about 10 minutes).
2. Cut the ham into cubes.
3. Cheese cut into cubes.
4. Wash cucumbers and finely chop.
5. Wash tomatoes and cut into small pieces.
6. Wash lettuce, dry with a napkin. Tear with your hands or cut into large pieces.
7. Put croutons, ham, cheese, cucumbers, tomatoes and lettuce leaves on portioned plates. Add sour cream, salt, pepper and other spices to taste. Mix gently with tongs and sprinkle the salad with shelled sunflower seeds.

The dish is ready!

This salad will satisfy even the most demanding gourmets. Delicate taste of shrimp, crunchy croutons, spicy parmesan and fresh vegetables - the perfect combination.

Cooking time: 45 minutes
Servings: 3-4

Ingredients:

• shrimp, peeled, boiled and frozen (500 g);
• white bread (200 g);
• cherry tomato (250 g);
• lettuce / iceberg / other (200 g);
• parmesan cheese (100 g);
• garlic (2-3 cloves);
• sunflower oil / other vegetable oil (for frying, 30-50 ml);
• butter (for frying, 30-50 g);
• balsamic vinegar (1 tablespoon);
• salt, pepper, other spices (to taste).

Cooking:

1. Rinse the shrimp under warm water so that no ice remains on the surface. Heat up a frying pan with vegetable oil. Put the shrimp, add salt, pepper and other spices to taste. Fry for 6-8 minutes, stirring occasionally. Cool down.
2. Peel the garlic and pass through a press. Grate the bread with garlic, cut into small cubes and fry in butter until golden brown (about 10 minutes), stirring constantly.
3. Wash tomatoes, cut into quarters.
4. Wash lettuce, dry with a napkin. Tear with your hands or chop coarsely.
5. Cheese grate on a fine grater.
6. Prepare salad dressing. Mix vinegar and olive oil.
7. Arrange lettuce, shrimp and tomatoes on serving plates. Drizzle with dressing, add salt, pepper and other spices to taste. Mix gently with tongs.
8. Sprinkle the salad with grated cheese and croutons.

Bon appetit!

Delicious, light and nutritious salad with red fish, cheese, quail eggs and herbs. Such a dish will decorate the festive table.

Cooking time: 30 minutes
Servings: 3-4

Ingredients:

• slightly salted salmon, fillet (400 g);
• cherry tomato (200 g);
• boiled quail egg (10 pcs.);
• white bread (200 g);
• parmesan cheese (150 g);
• vegetable oil (for frying, 3 tablespoons);
• garlic (3 cloves);
• radicchio / lettuce / other salad (100 g);
• basil (1 bunch);
• balsamic / wine vinegar (1 tablespoon);
• olive oil (for dressing, 30-50 ml);
• salt, pepper, other spices (to taste).

Cooking:

1. Peel the garlic and pass through a press. Cut the bread into cubes and coat with garlic. Fry in vegetable oil until golden brown, stirring constantly (7-10 minutes).
2. Peel eggs and cut into halves.
3. Salmon cut into thin slices.
4. Cut the cheese into slices (for convenience, you can use a paring knife).
5. Wash the lettuce and basil leaves and pat dry. Cut lettuce into large pieces or tear with your hands. Separate the basil into leaves.
6. Prepare salad dressing (mix olive oil and vinegar).
7. On serving plates, make a pillow of lettuce leaves. Put croutons, tomatoes, eggs, fish and cheese on top. Pour dressing over.

Salad is ready to serve!

This recipe is for those on a vegan diet. Also, the dish is perfect for people who monitor the calorie content of dishes, since the main ingredients of the salad are quite dietary.

Cooking time: 30 minutes
Servings: 1-2

Ingredients:

• hard cheese without rennet (100 g);
• cherry tomato (100 g);
• white bread (200 g);
• lettuce / other salad (1 bunch);
• lean sour cream (4 tablespoons);
• vegetable oil (for frying, 30 ml);
• salt, pepper, other spices (to taste).

To prepare lean sour cream, you will need 100 g of raw peeled sunflower seeds, 150 ml of hot boiled water, 1 tbsp. l. sunflower oil and salt to taste. Place all ingredients in a blender bowl and blend for about 10 minutes until smooth. To taste, you can add lemon juice, chopped herbs and garlic to sour cream.

Cooking:

1. Bread cut into cubes and fry in oil until golden brown, stirring constantly. (approximately 10 minutes).
2. Cheese cut into thin slices.
3. Wash the tomatoes and cut into halves.
4. Wash lettuce, dry with a napkin. Tear with your hands or cut into large pieces.
5. Prepare the dressing. Place sour cream in a bowl, add salt, pepper and other spices to taste. To stir thoroughly.
6. Place lettuce leaves, tomatoes and croutons on serving plates. Add salt and spices to taste, pour over the dressing and mix gently with tongs. Put cheese on top.

Bon appetit!