Women's Tips

Delicious and different recipes for Caesar salad


Caesar Salat, one of the most favorite dishes of all Americans and Europeans, is almost a hundred years old. The original salad recipe has remained in history, but the best chefs still managed to recreate this culinary masterpiece as accurately as possible. The beauty of the salad is in a specially prepared sauce, which was invented by the creator of the dish, Caesar Cardini. He believed that eggs reach the desired taste and texture only when boiled in boiling water (but without boiling itself) for one minute, and after keeping them for another 13-15 minutes at room temperature. The principle of cooking traditional Caesar is quite simple: eggs prepared as described above, lemon juice, cold-pressed olive oil, some Worcester sauce, grated Parmesan cheese, white bread croutons and favorite herbs and spices are added to the bowl with lettuce leaves. All the ingredients are actively mixed, after - laid out on plates and served to the table. It is believed that this is how Caesar Cardini, the most popular dish in our times, was made. Dressing is obtained by mixing all the ingredients in a salad bowl. However, in most modern Caesar salad recipes, the sauce is prepared separately and only then poured over all the other products.

Caesar Salad - preparation of products and dishes

The classic salad recipe does not involve the use of any other products, except for the salad "Romain", cheese, crackers and sauce. Nevertheless, you can find a lot of different ways of cooking Caesar salad with chicken, shrimps, tomatoes, cabbage, salmon or salmon. However, the more different products are added, the further Caesar moves away from the classics.

In order to prepare a Caesar salad, you will definitely need a frying pan (or pan - depending on the recipe), a bowl or a wide dish, on which all the ingredients will be laid out, a small saucepan, a garlic press, a grater for cheese, a knife and a cutting board. You will also need a baking sheet, which will be dried crackers.

If chicken or shrimp is used in a Caesar salad, they must be boiled or fried. Lettuce leaves spread in a bowl with cold water and leave for 1 hour - so the leaves will remain fresh and become more crispy. The egg for the sauce can be simply immersed in boiling water (cook for about two minutes), or boil it in boiling water (without boiling process, that is, in a saucepan removed from the heat). In the latter case, the egg is kept for another 15 minutes without water. Crackers are usually cooked in a pan or in the oven.

Recipe 1: Caesar Salad

Even an aspiring cook will cope with this salad. The dish turns out very light and tasty. Well suited to the main meat dish.

Ingredients Required:

  • Romen salad - half headed
  • 2 tomatoes,
  • Black pepper,
  • White crackers - half a cup,
  • Olive oil 20-30 ml,
  • Hard cheese
  • Balsamic vinegar - 14 ml,

Cooking method:

Wash lettuce leaves, tear them with your hands and put them in a bowl. Wash tomatoes, cut into small pieces, add to salad. Cheese grate and pour into a salad bowl. Put the crackers. All ingredients mix, pepper and fill with a mixture of oil and vinegar.

Recipe 2: Caesar Salad with Chicken

The main ingredients of Caesar salad with chicken are white chicken meat and light crackers. Specially prepared sauce gives special piquancy and saturation. A lighter version of the dish involves the use of ordinary mayonnaise (preferably low-calorie).

Ingredients Required:

  • A pound of chicken fillet,
  • Green salad - 1 bunch (small),
  • Cherry tomatoes - 12-13 pcs.,
  • Mustard - 4-5 ml,
  • Hard cheese (preferably "Parmesan"),
  • Vegetable oil (for the preparation of crackers),
  • Garlic cloves - 3 pcs.,
  • 3 chicken eggs,
  • 2 tbsp. l lemon juice
  • Salt,
  • White bread
  • Olive oil - 100 ml,
  • Black pepper.

Cooking method:

Cut white cubes into small cubes. Put the bread cubes on a baking sheet and put in the oven to dry. Bread should not be too hard or soft. 1 clove garlic peel, cut lengthwise into 3-4 parts. Heat the vegetable oil in a frying pan and add the garlic. After the oil boils, remove the garlic. The result will be hot garlic oil, on which you want to fry the crackers. Pour into a small bowl or bowl of cold water and put the lettuce leaves there. Soak for about 1 hour - after that the leaves will stay fresh and crispy longer. Rinse chicken fillet under cool running water, cut into small cubes and fry until cooked in vegetable oil. Salt meat is needed after it is cooked. Cheese grate on a fine or medium grater. Tear up dried lettuce leaves and lay out on a wide dish. Cherry tomatoes, wash, cut in half and put on a salad. Chicken fillet put on tomatoes. Boil eggs hard-boiled, add water, then clean, separate the yolks from the proteins. In a separate bowl, prepare the sauce: mash the yolks with a fork, add the crushed garlic (2 cloves), lemon juice, olive oil, mustard, salt and pepper. Mix everything thoroughly. Salad dressing sauce, all as it should be mixed. Put croutons on top and sprinkle with grated cheese. Caesar salad with chicken can be served at the table.

Recipe 3: Caesar Classic Salad

The classic Caesar salad recipe involves the use of ingredients such as croutons, lettuce, cheese and specially prepared sauce. All other ingredients (shrimp, chicken, olives or tomatoes) are additional ingredients with which the dish can no longer be attributed to the classics. Caesar salad is a very light appetizer that can be served as a side dish to fish or meat.

Ingredients Required:

  • A large bunch of green lettuce,
  • Parmesan cheese - 100-120 g,
  • White bread,
  • 2 chicken eggs,
  • 1 tsp mustard,
  • 2 cloves of garlic,
  • 2 tbsp. l lemon juice
  • Olive oil (Extra Virgin) - 100 ml,
  • Black pepper,
  • Salt.

Cooking method:

Bread cut into small cubes, put on a baking sheet and put in the oven to dry. Salad to immerse in cold water and leave to soak for 1 hour. Leaves after that will keep freshness longer and become more crunchy. In hard-boiled eggs, separate the whites and yolks. Prepare the sauce: mash the yolks with a fork, add mustard, lemon juice, butter and crushed garlic. All as it should be mixed. Put on a wide dish of lettuce leaves, torn hands. Pour crackers on top and pour over the sauce. Sprinkle the salad grated on a fine grater cheese. Before serving, mix all the ingredients with the sauce.

Recipe 4: Caesar Salad Sauce

Currently, there are many options for preparing a sauce for Caesar salad. However, the composition of the original remained undisclosed. However, cooks have found a way to make the sauce that is closest to the present. Presented recipe refueling just such as it is.

Ingredients Required:

  • 1 chicken egg
  • A quarter teaspoon of mustard,
  • 1 tsp lemon juice
  • Olive oil (Extra Virgin) - 20 g,
  • Vegetable oil (refined) - 40 ml
  • 4 salted anchovy,
  • Worcestershire sauce - ¾ tsp.,
  • Salt, freshly ground black pepper - to taste.

Cooking method:

The egg should be at room temperature before dipping it in boiling water. Immerse the egg in boiling, slightly salted water and remove the pan from the heat. Soak the eggs in boiling water for one minute. The consistency of the egg should be similar to boiled soft-boiled. The degree of agility depends on the size of the eggs. After 1 minute, remove the egg from the boiling water and allow it to cool for 15 minutes at room temperature. Take a small bowl and break the egg there. Add lemon juice and mustard and whisk everything in a blender. Gradually pour in olive and vegetable oil, without stopping to beat with a blender. The consistency of the sauce should be similar to mayonnaise. Anchovies wash, dry and finely chop with a knife. Put the anchovies in the sauce and mix thoroughly. Beat the dressing again with a blender. Add Worcestershire sauce, a little pepper salt. If the fish is too salty, you can not add salt. Caesar salad dressing is ready!

Recipe 5: Caesar Salad with Shrimps

Delicious and nourishing salad, a feature of which is a specially prepared sauce. Shrimps in combination with this dressing give the dish an extraordinary exquisite taste.

Ingredients Required:

  • Bunch of green lettuce,
  • 30 grams of Parmesan cheese,
  • Tiger (royal) shrimps - 10-12 pcs.,
  • 1 tbsp. l liquid honey
  • 3 tsp. lemon juice
  • Olive oil - 15 ml,
  • Cooking oil for frying,
  • Salt,
  • A mixture of five peppers,
  • Baton or white bread,
  • 2 cloves of garlic,
  • A quarter of a teaspoon of Provencal herbs,
  • 1 egg,
  • A quarter teaspoon of mustard,
  • 4 anchovy (fillets),
  • Worcestershire sauce (or balsamic vinegar) - half a tsp,
  • Freshly ground black pepper.

Cooking method:

Thawed shrimp washed in cool water, peeled from the shell and remove the head with intestines. Put the shrimp on paper napkins. Put seafood in a small bowl, add pepper, salt, honey, lemon juice and olive oil. Stir the shrimp thoroughly with the prepared mixture. Shrimp should marinate for about 30-40 minutes. Pour the shrimp on a frying pan heated with vegetable oil and fry for two minutes on each side. After the shrimp are no longer transparent (which means they are ready), remove them from the heat and put them in a separate bowl.

Now you need to cook the croutons. To do this, garlic must be cleaned and finely chopped, put in a bowl with olive oil. A mixture of oil and garlic should be infused for 2 hours. Cut bread into small cubes. Strain the oil from the garlic and pour it onto a pre-heated pan. Fry the bread cubes in garlic oil. Put the croutons on a baking sheet, sprinkle with herbs and place in the oven to dry.

Prepare the sauce for Caesar salad: dip the egg at room temperature in boiling water and cook for about 2 minutes. The consistency should turn out like soft-boiled eggs. After two minutes, remove the egg and immerse in cold water. Beat the egg in a bowl, add the mustard and lemon juice, beat well. Without ceasing to beat, gradually pour in olive oil. Chop anchovy fillets and add to sauce. Add a few drops of balsamic vinegar or Worcestershire sauce. Beat the mixture with a blender until smooth.

Now you can make a salad. Remove the pre-soaked lettuce leaves from the water, dry and tear them with your hands. Put the salad in a bowl, add the sauce and mix thoroughly. Serve the dish should be on flat plates. To do this, lay out lettuce leaves in a sauce on each plate, sprinkle croutons and grated cheese on top, spread out shrimps. Pour over the salad with a small amount of sauce.

Recipe 6: Caesar Salad with Peking Cabbage

In this Caesar salad recipe, Beijing cabbage is used instead of the usual green salad. That it gives a special, delicate taste. The appetizer is very easy and quick to prepare, unlike traditional Caesar recipes.

Ingredients Required:

  • Chicken fillet - half a kilo,
  • Hard cheese - 300 g,
  • Cob cabbage (medium size) - 1 pc.,
  • 3-4 cloves of garlic (the more, the more spicy the dish will turn out)
  • Low-fat mayonnaise - to taste,
  • Salt - to taste
  • Parsley and dill
  • Ready-made white bread croutons ("garlic").

Cooking method:

Boil chicken fillet in salted water, let cool and disassemble into fibers (can be finely chopped). Wash cabbage and cut into thin ribbons. Grate cheese on a medium or fine grater. Peel the garlic and finely chop with a knife. Fold all the products in a bowl, salt and season with mayonnaise. To serve, put the appetizer on a plate, sprinkle portions with crackers and finely chopped greens.

Caesar Salad - secrets and tips from the best chefs

If the preparation of the dressing requires anchovies, they can be replaced with spicy salted sprat. Balsamic vinegar can also be used instead of Worcestershire sauce. The sour taste of anchovies can be softened with honey, but if you use Worcestershire sauce, you do not need to do this. The main secret of the Caesar salad is a special way of cooking eggs (boiling without boiling), which is described above.

Salad "Caesar" classic. Recipe.


  1. Romano lettuce leaves (lettuce subspecies,

juicy and crispy leaves,

elongated in loose head) - 0.5 head

  1. Chicken Egg - 1 pc
  2. Parmesan cheese - 100 gr
  3. Olive oil - 50 gr
  4. Ciabatta or white loaf - half
  5. Garlic - 2 cloves
  6. Lemon juice - 2 tbsp. spoons
  7. salt, pepper, ground - to taste

We start cooking classic Caesar salad:

  • First boil the egg "soft-boiled." Carefully lower the egg into boiling (yes, exactly!) Water, after adding 1 tbsp. a spoonful of salt to prevent eggs from flowing out of cracks. Boil just 1 minute, pull out and leave for another 10 minutes. Slightly thickened egg pulp is freed from the shell, mixed with olive oil and pour with lemon juice.
  • Bread cut into cubes or simply tear off the pieces with your hands, spread on a baking sheet, sprinkle with olive oil and dried in the oven, at about 180 degrees for ten minutes.
  • Rub garlic salad bowl.
  • We wash the lettuce well and, breaking it with our hands, we put it in a salad bowl, grated with garlic.
  • Then pour croutons into a salad bowl, pour a mixture of eggs and butter and cover with grated Parmesan cheese.

Served immediately! Enjoy your meal!

Caesar salad with chicken. Recipe.


  1. Romano Lettuce
  2. Chicken fillet (can be smoked) - 400 gr
  3. Parmesan cheese - 100 gr
  4. Olive oil - 2 cl. spoons
  5. White bread - 300 gr
  6. Garlic - 1 slice
  7. Sesame seeds - 2 tbsp. spoons
  8. Soy sauce - 1 tbsp. spoon
  9. Mayonnaise - 5 tbsp. spoons
  10. Worcester sauce (if any) - 0.5 tbsp. spoons

Technology cooking Caesar salad with chicken:

  • If your chicken fillet is not smoked, then it must be cooked: you can boil or bake, in general, to your taste.
  • Cut the bread into cubes and lightly fry in olive oil. At the end, sprinkle with sesame and stirring constantly, pour with Vorchester and soy sauce, remove from the fire in half a minute.
  • Prepare dressing: add mayonnaise and soy sauces to mayonnaise, mix.
  • Rub garlic salad bowl.
  • We wash the lettuce well and, breaking it with our hands, we put it in a salad bowl, grated with garlic.
  • Now lay out the fillet, cut into slices, and pour half the cooked dressing.
  • Then pour the croutons, pour the remaining dressing and sprinkle with grated Parmesan cheese.

Served immediately! Enjoy your meal!

Caesar salad with chicken, eggs and tomatoes. Recipe.


  1. Romano Lettuce
  2. Chicken fillet (can be smoked) - 400 gr
  3. Parmesan cheese - 100 gr
  4. Olive oil - 2 cl. spoons
  5. White bread - 300 gr
  6. Garlic - 1 slice
  7. Cherry tomatoes - 200 gr
  8. Eggs - 3pcs
  9. Mayonnaise - 5 tbsp. spoons
  10. Salt, ground pepper - to taste

Technology cooking Caesar salad with chicken, eggs and tomatoes:

  • Cooking chicken fillet: you can boil or bake.
  • Boil the eggs "hard-boiled", cool and cut into 4 slices.
  • Wash vegetables. Tomatoes, too, cut into 4 pieces along, through the center.
  • Slice the bread into cubes and lightly fry or dry in the oven.
  • Salad bowl for this recipe is better to choose a flat (so it will be more effective serving) and rub garlic.
  • Putting torn lettuce leaves on the bottom.
  • Then lay out ready toast.
  • Along the edges of the salad bowl lay out alternately slices of eggs and cherry.
  • In the middle lay out the fillet, cut into slices or cubes, and pour mayonnaise.
  • Sprinkle with grated parmesan on top.

Served immediately! Enjoy your meal!

Caesar salad with shrimps. Recipe.


  1. Romano Lettuce
  2. Cherry tomatoes - 8-10 pcs
  3. Parmesan cheese - grated 2 tbsp. spoons
  4. Tiger prawns (or common) - 8-12 pcs.
  5. Baton baguette - half
  6. Garlic - 1 slice
  7. Salt and ground pepper - to taste

Ingredients for dressing for Caesar salad with shrimps:

  1. Egg yolk - 1 pc.
  2. Juice of 1.4 parts of lemon
  3. Garlic - a slice
  4. Anchovy fillets - 3-4 pcs.
  5. olive oil - 50 ml
  6. salt, pepper, ground - to taste

Prepare refueling:

  • Crush a clove of garlic, you can in a mortar, then add anchovy fillets there.
  • Whisk the yolk with lemon juice. Add salt and pepper and, continuing to stir, gradually add olive oil. It should make a sauce similar to mayonnaise.

Begin cooking Caesar salad with shrimps:

  • Cut half of the baguette into cubes and dry for about ten minutes in the oven at about 180 degrees.
  • Gently and finely grate a clove of garlic and divide it into 2 parts. Mix one part with a spoonful of olive oil, adding salt and pepper.
  • Peel the shrimp. Fill the peeled shrimps with the prepared mixture.
  • Heat the rest of the butter in a pan, add the second half of garlic, quickly fry the croutons, seasoning with salt and pepper.
  • Having taken out the toasted bread, we throw shrimps with the mixture on the pan with the mixture and fry them quickly.
  • Fold in a bowl: lettuce, cherry and croutons. Dress with homemade sauce, mix well and lay out on salad plates. Put the finished shrimp on top and sprinkle with grated parmesan.

Served immediately! Enjoy your meal!

Salad "Caesar" with salmon. Recipe.


  1. Romano Lettuce
  2. Salmon salmon fish fillet (can be smoked) - 400 gr
  3. Parmesan cheese - 100 gr
  4. Olive oil — 4 tbsp. spoons
  5. White bread - 300 gr
  6. Garlic - 1 slice
  7. Lemon juice (you can wine vinegar) - 2 tbsp. spoons
  8. Salt and ground pepper - to taste

Technology of cooking Caesar salad with salmon:

  • Cut the bread into cubes, sprinkle with salt and pepper, dry for ten minutes in the oven at about 180 degrees.
  • Grate the salad bowl with garlic.
  • Rinse the leaves of romano lettuce well and, breaking into small pieces, lay out the bottom of the salad bowl.
  • On the leaves lay salmon, cut into thin pieces.
  • Add blocks of crackers.
  • Preparing a dressing is very simple: mix olive oil with lemon juice.
  • Pour all the finished dressing and sprinkle with grated parmesan.

Served immediately! Enjoy your meal!

You, probably, already understood that Caesar salad is so good that you can experiment with any products and create your own “masterpieces”.

Instead of meat and fish options, you can try, for example: mushrooms or squids. Meat can be used any preparation: boiled, smoked, baked.

Instead of tomatoes, Bulgarian pepper is well suited, the Romano salad is beautifully replaced with Chinese cabbage or fresh lettuce leaves.

You can also experiment with gas stations, because homemade will always be better than purchased mayonnaise.

Even croutons can be cooked in different ways: dry in the oven or fry, cut into cubes or tear.

In general, do not be afraid, and give free rein to your imagination! Remember that this is the way masterpieces are born! I wish you success!

A simple recipe for cooking history of Caesar salad at home

This delicious Salads will delight even the most exquisite gourmets.

If not for the case, Caesar Cardini would have remained the usual owner of a restaurant near Hollywood, where you could always buy a drink (and this is during the times of Prohibition in the 20s!). But the occasion was pleased that somehow on Independence Day a restaurant was crowded by a crowd of people who wanted to celebrate. Restaurant supplies were not designed for such a number of visitors, the shops in the neighborhood were closed, and the resourceful Italians had to get out on their own. He did it with such brilliance that both he and his culinary masterpiece went down in history. This is how the legendary salad was born, which was then named Caesar by the name of its author: Cardini laid out lettuce “romain” on a bowl, pre-grated with garlic, and added:

Ինչպես պատրաստել Caesar Salad History

• high quality extra virgin olive oil first cold pressed,
• eggs that were boiled in boiling water for exactly 1 minute,
• Freshly grated Parmesan,
• fresh lemon juice,
• tarragon and basil,
• fresh white bread croutons, diced and fried in olive oil to dry slightly,
• a few drops of Worcestershire sauce.
Then he mixed all the ingredients to combine the eggs with olive oil, spread the salad in portions and served to the guests. The success was overwhelming.
And the whole secret of the newly-invented salad was to refuel, more precisely, the way the eggs were boiled: they had to boil in a large amount of boiling water (but without boiling!) For exactly 1 minute and then cool at room temperature for 10-15 minutes . Due to this, eggs acquire completely different properties, which is the main secret of Caesar salad taste.
Caesar Salad instantly gained such wide popularity that when Caesar Cardini decided to register his salad as a trademark a few years later, he did not succeed, since by that time the very name Caesar Salad was considered public domain. However, in any case, Cardini entered the annals of world cuisine, and the Epicurean Society in Paris noted his salad as "the best recipe that has appeared in America in the last 50 years."
The dressing, which Cardini invented, gave impetus to the imagination of the chefs, who began to develop new recipes for egg-based salad sauces. So there was, for example, a somewhat simplified dressing for Caesar salad: knock down half a glass of olive oil with 1 tea. spoon Worcestershire sauce, 1 tsp. a spoonful of salt, 1/8 tea. spoons of black pepper, 1/8 tea. spoons of dried garlic, a quarter cup of lemon juice, 1 egg and a quarter cup of finely chopped onions.
Another option is a dressing that can be added to simple salads: 2 raw yolks, 1 tea. a spoon of mustard, 50-70 g of olive oil (depending on the desired thickness), 1-2 tea. tablespoons of lemon juice, salt, pepper, garlic (optional), all components mix to a smooth consistency or whisk in a blender.
Caesar Salad, as well as many legendary recipes for desserts, salads and other author's dishes, became the basis for numerous experiments that can sometimes change beyond recognition.

Roman emperor nothing to do with

Those who are not familiar with the story of the appearance of Caesar often mistakenly think that it is named after the well-known Roman dictator Guy Julius. But, as it turns out, the emperor has absolutely nothing to do with the dish.

He owes his appearance to the American Caesar Cardini, a cunning entrepreneur whose restaurant was located on the border of America with Mexico. And since the 20s of the 19th century were marked by a strict dry law in the United States, everyone who wanted to relax and drink heartily went to the towns bordering on Mexico. There it could be done without problems.

On Independence Day, July 4, 1924, the Cardini’s restaurant did not get through. Alcohol flowed like a river, but with the products it was not so rosy. It was then that the owner of the establishment thought up to rub the plate with a clove of garlic, put lettuce leaves on it, pour some olive oil on them, add boiled eggs, grated parmesan, croutons and Worcester sauce. And this simple set of products was a smash hit.

A few years later, his brother, who served for many years as a pilot, joined Caesar Cardini's restaurant business. He had the idea to put anchovies in a salad. The dish is called Aviator Salad. And many began to consider this recipe as original.

After Caesar gained incredible popularity, a few more people began to pretend to be authorship, therefore no one can give the only correct and accurate answer to the question of the emergence of a brilliant idea.

Little secrets

Cardini had his own secret of cooking - he cooked eggs in a special way. From the blunt end, pierced with a needle and dipped it into boiling water for exactly 1 minute. After that, removed from heat and left for 15 minutes in cooling water.

Of course, over time, cooks began to save time, and forgot about this secret, but many others appeared that we will be happy to share with you:

  1. Lettuce leaves should be thoroughly washed and thoroughly dried. This will avoid the appearance of water at the bottom of the dish. If you suddenly find that the leaves are slightly wilted, put them for 15 minutes in cold water, they will get a fresher look and a pronounced taste.
  2. Crunchy croutons can be prepared in two ways: dry the slices of bread in the oven or in a pan with the addition of olive oil. Do not use old bread, it can spoil the overall taste.
  3. If you want to make a snack according to the classic recipe, then be sure to buy Worcester sauce, consisting of vinegar, sugar and anchovies.
  4. Romain salad is the best option. But if that was not at hand, a lettuce or iceberg would do.

Today, Caesar has about a hundred cooking options, and each recipe is good in its own way. Therefore, we suggest choosing one of the below-mentioned ones, and please their relatives and friends with them.

For every taste

We have already told about the traditional version that appeared in the 20s of the 19th century, and now we offer several more modern recipes.

Most often in the menu of restaurants there is exactly this dish - with chicken. And cooking is not at all difficult. You will need:

  • fillet - 200 g,
  • romain or lettuce - 1 bunch,
  • cherry tomatoes - 4 pcs.,
  • long loaf - 3 pieces,
  • Parmesan - 100 g,
  • quail eggs - 4 pcs.,
  • garlic,
  • olive oil,
  • pepper,
  • lemon juice - 1 tbsp.,
  • mayonnaise.

Boil fillets, cut into small pieces. Sprinkle butter loaf, cut into cubes and dry in the oven. Cut the cheese into thin slices and cut the cherry and boiled eggs in half.

Put washed and dried lettuce leaves on a dish and the rest of the ingredients on top. Salt and pour the sauce.

For him, homemade mayonnaise should be mixed with lemon juice, squeezed through a press with garlic and pepper. If the mass is thick, it can be slightly diluted with water.

This is a more sophisticated recipe with fresh salmon fillet or salted salmon. Prepare:

  • fish - 150 g,
  • cherry tomatoes - 5 pcs.,
  • eggs - 2 pcs.,
  • salad - 1 bunch,
  • long loaf - 2 pieces,
  • Parmesan - 100 g,
  • garlic,
  • lemon juice,
  • olive oil,
  • mustard

Cut the fresh salmon into thin slices and fry in a pan. Squeeze garlic into butter, chop the loaf into cubes and fry in garlic butter.

Combine mayonnaise with lemon juice and mustard. Tear up the lettuce leaves, put them in a salad bowl, pour over the sauce. Sprinkle with grated cheese on top, decorate with tomatoes halves and boiled eggs cut into quarters.

Put the fish and crackers, pour the remaining sauce on top.

Another simple recipe from the range of products available. Will be needed:

  • bacon - 150 g,
  • white bread - 2 pieces,
  • eggs - 3 pcs.,
  • Romain - 10 leaves,
  • Parmesan - 70 g,
  • mayonnaise,
  • olive oil,
  • garlic,
  • lemon juice.

Grill thin slices of bacon. Cook eggs and cut into four parts. Make a dressing from mayonnaise, garlic, butter and lemon juice. Cook the croutons in the oven.

Put romeni leaves on a dish, sprinkle with grated cheese, put the remaining ingredients, pour over the sauce.

As you can see, to cook a gourmet dish at home is quite simple. The main thing is to put a piece of your love in it. Enjoy your meal!

The story of the appearance of the salad "Caesar"

After World War I, Caesar Cardini and his brother Alex emigrated to the United States, where he opened a small establishment, something like a mixture of a hotel and a restaurant. It was called Caesar’s Place. Once, namely, on Independence Day on July 4, 1924, a noisy company of drunken Hollywood stars wandered into a restaurant to Caesar. They wanted a drink and, accordingly, a snack. With the first problems did not arise - despite the dry law that prevailed in the United States, Caesar’s cellars burst with bottles of wine and whiskey. But the food in the restaurant just ended, and all the nearby shops were already closed.

In Caesar's refrigerators, there remained only a simple food set — eggs, olive oil, green salad leaves, dried bread, Worcestershire sauce, Parmesan cheese, and a little garlic. And then Cardini found a way out of this difficult situation - he quickly mixed all the available ingredients and gave the guests the resulting mixture. Guests came from the dish to complete delight.

This version of the appearance of the salad tells the daughter of Caesar Rose. Later the story, published in many newspapers, was covered with all sorts of rumors and speculation, sometimes unusually funny and implausible. For example, they said that among the stars was Clark Gable, and it was to him that the idea of ​​adding Worcestershire sauce to salad came to him.

There is another version of the birth of the famous salad. As it was written in the San Diego Union-Tribune newspaper (dated March 2, 1995), a certain Italian, Livio Santini, claims that it was he and no one else who invented the salad called “Caesar”. Livio worked with Caesar in the kitchen, and Cardini brazenly appropriated the recipe invented by Livio.

The composition of the salad "Caesar"

What did this first Caesar salad look like? Cardini lightly rubbed a plate of garlic, so that the salad had only a light taste, put fresh salad leaves on it, sprinkled them with olive oil, broke eggs, cooked in a special way (he dipped them in boiling water for sixty seconds), added grated on a fine grater cheese, lemon juice, seasonings and croutons (small crackers) made with olive oil and garlic.

Then in “Caesar” no anchovies were added, later they were added to the classic recipe by Caesar’s brother Alex. He called his version of the salad "Aviator Salad" and with might and main treated them to American pilots.

Caesar himself was very negative about the addition of anchovies, he said that the Worcestershire sauce is quite enough for the salad to have a piquant taste.

Be that as it may, Caesar salad rather quickly became very, very popular. It became a dish for which tourists specially came to Tijuana, even from abroad. In Europe, "Caesar" was due to the wife of Prince Edward VIII of Wales. The princess traveled a lot and, having tried Cardini's salad, immediately became his passionate admirer.

In the history of salad there is such an amusing and interesting fact, which testifies to the extraordinary popularity of Caesar salad: when in 1948 Caesar and Rosa Cardini decided to start selling their branded dressing widely, it turned out that Cardini could not register the name Caesar salad itself - by this time it had already become public domain, and the enterprising Italian had to confine itself to the “Original Caesar” and “Cardini” brands.

In 1953, three years before the death of the great chef Caesar Cardini, the salad was marked by the Epicurean Society in Paris as "the best recipe that has appeared in America in the last 50 years."

About the popularity of "Caesar" says the fact that this salad repeatedly hit the Guinness Book of Records. Well, for example, a few years ago, Caesar weighing 2,476 kg was made in New York. On the Internet you can easily find sites devoted exclusively to Caesar salad.

Caesar Salad today

Today, under the well-known and advertised name "Caesar Salad" does not necessarily hide the same "Caesar", which was created in Tijuana in 1924. There are as many variations of its preparation as there are cooks, and maybe more, and they all have every right to be called by this proud name.

Cooks around the world tirelessly fantasize on the subject of "Caesar", adding to the classic recipe all new and new ingredients. "Caesar" can include bacon, ham, turkey, shrimp, tuna, perch fillet, dressed herring fillet, crayfish and even claw crab. Cheese, walnuts, tomatoes, sweet peppers, cucumbers, corn, raisins, pineapples, olives, potatoes, onions and even oranges can offer you as additives.

The most radical version of Caesar does not contain any salad greens, the most budgetary is made from canned sprat or sprat, and the most “Novorusskaya” and heaped up consists of tiger prawns, squids, mussels, crab and avocado bavarou, served with red caviar sauce and green !