11 best caesar salad recipes. It's definitely worth a try

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Add chicken, bacon, shrimp, fill with mushrooms salad or turn it into pizza. It will be tasty anyway.

Caesar salad history

One of the most popular salads is not named after the ancient Roman statesman, but after the name of its creator - Caesar Cardini, an Italian-American restaurateur from the Mexican city of Tijuana.

According to legend, he invented the dish in 1924, bringing together all the ingredients that were at hand: romano salad, garlic, croutons, parmesan, boiled eggs, olive oil and Worcester sauce. Later, Cardini's brother suggested adding anchovies to the dish and was right: the version was warmly received and became a classic.

Today there are many more variations of Caesar. But they all have one thing in common - crackers and a unique dressing. You will find their recipes at the end of the article.

Classic Caesar Salad

Ingredients

• 2 heads of romano salad;
• 3 cups croutons;
• salad dressing - to taste;
• coarsely grated parmesan.

Preparation

Wash lettuce leaves, dry and tear into small pieces. Add the croutons, pour over the dressing and stir. Sprinkle with cheese. Stir lightly again and serve immediately.

If you wish, you can decorate the dish with halved cherry tomatoes and half a boiled egg.

Caesar salad with chicken

Ingredients

• 2 skinless and boneless chicken breasts;
• salt and pepper to taste;
• 1 teaspoon sunflower oil
• 1 head of romano lettuce
• 10 cherry tomatoes, halved
• crackers;
• salad dressing.

Preparation

Beat the chicken breasts to a thickness of 1cm, season with salt and pepper on both sides. Grease a skillet with oil and sauté the meat over medium heat for 2-3 minutes on each side until golden brown. Turn off the stove, leave the chicken in the pan.

Tear the lettuce leaves into pieces and stir in the tomatoes in a deep bowl. Add croutons. Cut the breasts into thick strips and add them to the salad too.

Pour the sauce to taste and serve while the chicken is still warm.

Caesar with Chicken, Cucumber and Radish by Jamie Oliver

Ingredients

For chicken and marinade:

• 4 tablespoons of black peppercorns;
• 4 tablespoons of fennel seeds
• 2 liters of apple juice;
• 100 g of salt;
• 15 g thyme (½ bunch);
• 12 bay leaves;
• 6 dried red chili peppers
• 1 whole chicken weighing 2½ kg;
• 1 tablespoon olive oil

For croutons:

• 400 g of bread;
• 1 head of garlic.

To serve the dish:

• 50 g anchovies in oil (1 tin can);
• 30 g parsley (1 bunch);
• 2 red chili peppers
• ½ tablespoon olive oil;
• 1 lemon.

For salad dressing:

• 50 g parmesan + some for garnish;
• 1 teaspoon English mustard
• 2 teaspoons of Worcester sauce
• 250 g Greek yogurt
• 1 lemon;
• 8 tablespoons of olive oil.

For the salad base:

• 4 heads of romano salad;
• 150 g radish;
• 1 cucumber;
• 15 g green onions (½ bunch).

Preparation

Make a marinade. Fry the peppers and fennel seeds in a deep bowl over high heat for 1 minute. Pour in apple juice, salt, thyme and bay leaves. Chop chili in there. Bring to a boil and remove from heat. Pour in 1 liter of cold water and let cool.

Slice the chicken along the back and spread it out. Place in marinade, cover and refrigerate for at least 12 hours. Then dry and pat dry with a paper towel. Preheat oven to 200 ° C.

Tear the bread into large pieces, divide the garlic into cloves, but do not peel. Set aside. Brush the chicken with olive oil and place on a wire rack in the oven, breast side up (unfolded), place a tray down for dripping juices. Cook for 30 minutes, then turn the temperature down to 160 ° C.

Remove the tray, place the bread and garlic on top of it, and stir to absorb the juices. Continue cooking for 1 hour to brown the chicken. Stir the croutons periodically. Chill the poultry for 30 minutes before chopping.

Drain the anchovy oil into a separate container. Divide the fish fillets in half lengthwise and arrange crisscross on plates. Finely chop the parsley stalks (set aside) and chili. Sprinkle over the anchovies. Sprinkle with oil: 1/2 tablespoon each olive and from under the fish. Grate the lemon zest on a fine grater and pour the juice over half of the fruit. Leave to marinate.

Prepare a salad dressing. Finely grate the Parmesan, add mustard, Worcestershire sauce and yogurt. Mix well. Drizzle with lemon juice, add oil and stir. Taste and add spices to taste, or sprinkle with water to smooth out the taste.

Separate the lettuce leaves, remove the tops from the radish and scrape off the top layer of the cucumber rind with a fork. Cut the radish and cucumber into slices, finely chop the parsley leaves and onions, tear the lettuce into pieces. Place everything in a large bowl.

Add half the croutons, cover with half the dressing, stir and sprinkle with thin slices of Parmesan. Arrange the chicken pieces, toss in the remaining croutons, garnish with anchovies and add more sauce. Serve to the table.

Caesar salad with shrimps

Ingredients

• 1 tablespoon olive oil
• 450 g medium peeled shrimp;
• ½ teaspoon salt;
• ¼ a teaspoon of pepper;
• 1 head of romano lettuce
• 2 cups cherry tomatoes, halved
• 2-3 cups of crackers;
• salad dressing.

Preparation

Preheat a skillet. Pour in oil, add shrimp, salt and pepper. Fry until tender (about 4 minutes), turning occasionally.

Cut or pick lettuce leaves into strips and place in a deep bowl. Add tomatoes, croutons and shrimp. Pour over the sauce and stir. Garnish with Parmesan if desired.

Caesar salad with bacon and avocado

Ingredients

• 4 slices of bacon;
• salt and pepper to taste;
• 1 head of romano lettuce
• 1 avocado
• ½ cup Parmesan + for garnish;
• ½ cup croutons;
• salad dressing.

Preparation

Toss the bacon into a dry skillet and sauté over medium heat until golden brown, turning over in the process. Season with salt and pepper and place on paper towels to absorb excess oil.

Tear the lettuce leaves into a deep bowl. Chop the avocado into wedges or cubes and chop up the bacon. Cut or grate the Parmesan into thin slices.

Combine all ingredients, add sauce to taste and stir. Garnish with parmesan slices.

Caesar salad with salmon and asparagus

Ingredients

• ½ bunch of asparagus;
• salt to taste;
• 230 g salmon fillet (2–4 pieces);
• olive oil to taste;
• pepper to taste;
• 1 large head of romano salad;
• salad dressing;
• crackers;
• ¼ cup parmesan, chopped or thinly sliced.

Preparation

Cut the asparagus into 3 pieces and toss in boiling salted water for 2 minutes. Then transfer to ice water. When the asparagus has cooled, remove it.

Rub the salmon fillets with oil and season with salt and pepper. Fry on all sides in a heated and oiled skillet until tender, about 4-5 minutes.

Chop or rip the lettuce leaves into small pieces and mix with a few tablespoons of the sauce. Place on a plate, add asparagus, croutons, fish, cheese slices and a little more sauce. Serve to the table.

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Caesar salad with chicken, mushrooms and bacon

Ingredients

• 400 g of champignons;
• ¼ glasses of olive oil;
• 2 tablespoons red wine vinegar
• 2 teaspoons of powdered sugar;
• 1 teaspoon Dijon mustard
• salt and pepper to taste;
• 3 eggs;
• 3 slices of bacon;
• 1 whole chicken, oven-baked or grilled
• 1 head of romano lettuce
• 2-3 cups of crackers;
• ⅓ cups of salad dressing;
• grated parmesan - for decoration.

Preparation

Cut the mushrooms into thin slices and place in a deep bowl. Combine well the oil, vinegar, powdered sugar, mustard, salt and pepper and pour the mixture over the mushrooms. Mix thoroughly, cover and marinate for 30 minutes.

Boil the eggs. Fry the sliced bacon in a dry skillet until golden brown on each side (3-4 minutes). Place on paper towels to catch excess grease. Take the chicken, remove the bones and skin, and chop the meat.

Tear the lettuce leaves and place in a large bowl. Add chicken, mushrooms, bacon, croutons and 4 wedges eggs. Stir gently and drizzle with salad dressing.

Serve garnished with Parmesan cheese.

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Mushrooms stuffed with caesar salad

Ingredients

• 16 large porcini mushrooms or champignons;
• salt and pepper to taste;
• salad dressing;
• 1½ cups romano salad, chopped
• grated parmesan - for decoration.

Preparation

Bake the mushroom caps in the oven at 190 ° C for 10 minutes, season as desired. Combine the sauce with the sliced lettuce, stir well and fill the mushrooms. Sprinkle with Parmesan and serve.

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Caesar with chicken and prosciutto in a sandwich

Ingredients

• 8 slices of prosciutto ham;
• olive oil to taste;
• 4 chicken fillets, halved
• 2 large French baguettes;
• salad dressing;
• 3 small heads of romano salad;
• 80 g Parmesan, grated or thinly sliced.

Preparation

Saute the ham over medium heat for 1–2 minutes on each side until golden brown. Place on a paper towel. When cool, cut into medium pieces.

Heat the oil in a skillet and fry the chicken on each side for about 4 minutes until the pieces are golden brown. Let cool and cut into thin slices across the fibers.

Cut the baguettes to length. Unroll and brush with sauce. Arrange lettuce, chicken, ham and cheese. Close and press lightly.

Cut each baguette into 4 pieces and tie with thick thread. Instead of baguettes, you can take a few rolls.

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Caesar salad with chicken and pasta

Ingredients

• 220 g of short pasta;
• salt to taste;
• 2 chicken breasts;
• salt and ground garlic to taste;
• 1 cup croutons;
• 4 cups romano salad, chopped
• ½ cup grated Parmesan;
• 1 cup salad dressing

Preparation

Boil the pasta in salted water until tender. Rinse under cold water and let dry.

Fry chicken breasts until tender, season with spices. Cut into small pieces. Combine pasta, chicken, croutons, lettuce and cheese in a deep bowl. You can add cherry tomatoes.

Serve with dressing and stir well.

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Homemade Caesar Pizza

Ingredients

• 1 pack of pizza dough;
• oil - for lubricating the mold;
• 450 g chicken breasts;
• 1½ teaspoon garlic, minced
• 6 tablespoons salad dressing
• 2 cups grated cheese;
• 2 green onion feathers;
• 2 cups romaine lettuce, chopped
• 2 tomatoes.

Preparation

Defrost the dough. Preheat oven to 200 ºC. Grease a baking sheet or baking sheet with oil, unfold the dough and place in a bowl. Form bumpers around the edges. Bake for 10 minutes until the base is lightly browned.

Cut the fillets into small cubes. Add ½ teaspoon of garlic and chicken to the oil heated in a pan. Fry until the meat turns white. Remove from heat and combine with 2 tablespoons of sauce.

Brush the pizza base with 3 tablespoons of sauce and sprinkle with 1 teaspoon of garlic. Stir in half the cheese and spread out the chicken. Add remaining cheese and bake for 15 minutes, until melted and golden brown.

Chop the onion finely and combine with the lettuce and the remaining sauce. Pour the mixture over the pizza and add the tomatoes before serving.

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Caesar salad dressing

Ingredients

• ¼ a glass of vegetable oil;
• ¼ glasses of olive oil;
• 3–6 anchovy fillets - optional;
• 1 raw, large egg yolk or 1 tablespoon of mayonnaise;
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon finely grated lemon zest
• ½ teaspoon Worcester sauce
• ¼ teaspoon of salt;
• ¼ a teaspoon of ground black pepper;
• 1/2 cup grated Parmesan.

Preparation

Combine vegetable and olive oils, set aside. Use a blender to combine anchovies, yolk or mayonnaise, lemon juice, mustard, zest, Worcestershire sauce, salt and pepper. Achieve a uniform consistency.

Switch to medium speed and pour oil into the mixture in a thin stream. Add cheese and mix well. The dressing is enough for 1 large serving of salad.

Store in a refrigerator in an airtight container for no more than 3 days.

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Homemade Caesar salad croutons

Ingredients

• 2 tablespoons of butter;
• 2 tablespoons olive oil
• 2 cloves of garlic, halved
• 3 cups white bread, diced
• salt and pepper to taste.

Preparation

In a small saucepan, melt the butter and olive oil and add the garlic. Then remove from heat and let sit for 10 minutes. Remove the garlic and dip the bread in the oil. Place on a baking sheet and bake until golden brown for 10 minutes at 170–180 ° C. Stir the croutons several times in the process. Season with salt and pepper to taste.

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