How to make a classic Caesar salad

Since Caesar Cardini, an Italian chef who worked at an American restaurant, has created a salad, which he named with his name, many modifications of this dish have appeared. And what to say: the first one who began to invent all sorts of "remakes" in order to cash in on the growing glory of the new dish was the author's own brother. Well, in restaurants and cafes of our country, what can not you see under the name "classic Caesar salad". Even strange dishes with Pekinese cabbage, melted cheese and rye rusks are given for a famous dish.

But this does not mean that we are not given the opportunity to cook this delicacy at home in the kitchen - it is extremely easy to prepare. Just need to adhere to strict rules for the selection of ingredients, because the classic salad "Caesar" does not like ersatz. This is not the case when the olive oil of the first pressing can be replaced by sunflower, and the Parmesan cheese is simpler. So, what do we need to buy for this refined dish?

In addition to extra virgin and parmesan oil, we need to stock up as exotic products, such as Worcesters sauce and French baguette. True, the latter can be replaced with a dried loaf without crust. We also need a chicken breast, a bunch of romaine lettuce, mustard, a clove-two young garlic, a lemon, an egg, salt and pepper. You can also stock up quail eggs or cherry tomatoes for decoration.

All bought? Disassemble carefully so as not to tear, lettuce leaves, rinse them, dry them on a paper towel and put them in the fridge - they will only be needed before serving. Well, start making our classic Caesar salad.

Let's start with the croutons. This word in French cuisine means dried pieces of baguette of round shape. They are rubbed with garlic, tomato sauce, pesto and the like, and served as a light snack for an aperitif. Caesar salad with chicken and croutons requires that the croutons in it be cut in cubes, where each face would equal 1 cm. So, we cut a baguette or 3-4 slices of bread without crust on the indicated cubes, 10 minutes, dry them in a preheated oven At 180 ° C. To crackers zamurjanylis on all sides, they need to turn over several times. Through the press squeeze into the bowl of garlic, grind it with a little salt, add a spoonful of olive oil and put on a small fire. When the mass warms up, put the croutons there. So, stirring, hold for 2 minutes.

Now let's have a chicken. Filet the fillet on both sides in a frying pan in olive oil (can be under the lid, so as not to overdry). When it cools, cut into cubes, like croutons. It remains only to make dressing. Caesar salad with chicken classic does not recognize either mayonnaise or sour cream, but only the sauce that Cardini thought up. In a bowl, break the yolk and mix it with a spoonful of mustard. When the mass becomes uniform, add the juice of one medium lemon, a few drops of Worcester sauce (or dark vinegar) and a couple of spoons of olive oil. Perch-solim and mix well, you can and with a mixer.

Now we collect our classic Caesar salad. Salad bowl rubbed with a slice of garlic, spread on it lettuce leaves, which are torn with hands. Sprinkle them with oil and lemon juice. Sprinkle with grated parmesan cheese. Spread the chicken, decorate a little sweetened with cherry or boiled halves of quail eggs, sprinkle (already thickly) with parmesan, water the sauce. We sprinkle the croquettes just before serving, so that the bread does not soften in dressing.