A classic Caesar salad with lettuce, croutons (fried crackers) and Parmesan cheese. Since the invention of Caesar salad, many variations have been created: a salad with chicken fillet, cherry tomatoes and quail eggs, a Caesar salad with crispy chicken Milanese cutlet, anchovies and eggs, a shrimp Caesar salad, and many others. However all the recipes of Caesar salad have one unchanged part – Caesar salad dressing, which is prepared as mayonnaise – with egg, vegetable and olive oil and Worcester sauce.
Squeeze a couple of spoons of lemon juice. Pour 2 tablespoons of lemon juice into a blender. Add an egg * and half of a small garlic clove**. *The egg should be the extra fresh! Do not forget that in this sauce, as in any homemade mayonnaise, the egg remains raw, so use the eggs only from reliable manufacturers. ** If you do not like a clear garlic flavour, do not add a clove of garlic in the sauce, but chop it coarsely and put it into the olive oil that you will use to make the sauce and leave for 1-2 hours. In this case, will remain a light aroma of garlic, but not the garlic taste.
Add 1 tsp of apple cider vinegar and 1/2 tsp of Worcestershire sauce. Salt and pepper, mix with a blender. Add in a thin stream 30 ml of olive oil***, and then the vegetable oil, continuing to beat. The sauce will turn white and increase in volume. Caesar salad dressing is ready. ***If you like a more pronounced olive flavour of the sauce, change the proportions of oil used to make the sauce, increasing the part of the olive oil, and reducing the part of the vegetable oil.
Wash the lettuce, remove the outer leaves. Split lettuce into leaves; remove the bottom parts of the stems. In a classic Caesar salad is used lettuce or baby-lettuce; you can use other crispy types of salads.
Make Parmesan slices using a peeler. Use Parmesan cheese, because the finished salad does not need to be salted – the salty taste of Parmesan cheese will compensate for the absence of salt.
Cut
the bread into cubes with a side of about 1 cm. Use bread from wholemeal flour,
you can use bread with seeds or nuts. Optimal is to use not too fresh bread. If
you have very fresh bread, pre-dry the slices of bread in a toaster or in a pan
without oil.
Crash
a clove of garlic with a knife blade, without peeling. Fry the garlic in 2-3
tablespoons of olive oil over medium heat. This method of cooking allows to
aromatize the oil and protect the garlic from contact with hot oil, thus
avoiding the sharp smell of roasted garlic.
Add
crackers into the pan. Fry over high heat until golden brown, stirring
constantly. Remove the crackers on a paper towel. Cook croutons (rusks) right
before serving, otherwise they will become damp and will not be crispy.
Put salad leaves on a plate, sprinkle with croutons, add Parmesan slices and pour over the sauce.
Chef’s Tips
Caesar salad must be served fresh, and could not be stored in the refrigerator.
Caesar sauce can be stored for 1 day in the refrigerator, covered with wrap film.
Classic Caesar Salad
A classic Caesar salad with lettuce, croutons (fried crackers) and Parmesan cheese.
Pour 2 tbsp of lemon juice into a blender.
Add an egg and half of a small garlic clove
Add 1 tsp of apple cider vinegar
and 1/2 tsp of Worcestershire sauce.
Salt and pepper, mix with a blender.
Add in a thin stream 30 ml of olive oil,
and then the vegetable oil, continuing to beat
Wash the lettuce, remove the outer leaves.
Split lettuce into leaves
Make Parmesan slices using a peeler
Crash a clove of garlic
Fry the garlic in 2-3 tbsp of olive oil
Cut the bread into cubes. Add into the pan
Fry until golden brown, stirring constantly.
Remove the crackers on a paper towel
Put salad leaves on a plate,
sprinkle with croutons, add parmesan slices
and pour over the sauce.
