Caesar salad with arugula
2 servings
35 minutes
Caesar salad with arugula is an exquisite blend of classic and freshness. Its history dates back to 1924 when chef Caesar Cardini created the original recipe in California. The modern version adds arugula for a spicy touch. The salad's flavor is harmonious: juicy cherry tomatoes, tender chicken fillet, crunchy croutons, and aromatic parmesan perfectly complement the classic Caesar dressing. The dish's feature is the balance of freshness and richness, making it an excellent choice for both a light dinner and a festive table. Serving warm fillet enhances the gastronomic impression, while arugula adds a slight bitterness that highlights the complexity of flavors. This dish will delight fans of both classic and modern cuisine, offering an ideal combination of textures and aromas.
1
Preparing the table: cutting salad and arugula into strips, tomatoes in half.
- Arugula: 8 stems
- Lettuce: 1 piece
- Cherry tomatoes: 10 pieces
2
We remove the crust from the bread and cut it into cubes.
- White bread: 6 pieces
3
Heat the pan and pour in some oil (I always use olive oil — then the croutons won't be oily).
4
Place bread cubes in the pan and fry for about 5 minutes over medium heat. The cubes should become completely dry.
- White bread: 6 pieces
5
Cut the fillet into cubes and sprinkle with seasoning (Kotanyi is good for chicken).
- Chicken fillet: 2 pieces
- Seasoning for chicken: to taste
6
We fry the chicken (in the same olive oil).
- Chicken fillet: 2 pieces
7
Immediately after cooking the chicken, the salad should be served: mix the salads, tomatoes, and chicken, dress with sauce, and place on a plate.
- Arugula: 8 stems
- Lettuce: 1 piece
- Cherry tomatoes: 10 pieces
- Chicken fillet: 2 pieces
- Caesar sauce: to taste
8
Sprinkle parmesan and croutons on top.
- Grated Parmesan cheese: 150 g
- White bread: 6 pieces