Caesar salad with cucumbers and olives
5 servings
60 minutes
Caesar salad with cucumbers and olives is an original take on the classic American dish created by chef Caesar Cardini in 1924. Its flavor palette features a harmony of crunchy croutons, juicy chicken, tangy parmesan, and refreshing cucumbers. Marinated meat, fried to a golden crust, adds richness to the salad, while a light garlic dressing enhances the sophistication of the taste. The added olives bring a savory note and make the dish more expressive. This salad is perfect for both a light dinner and a festive table setting, with its freshness and textural play making it especially appealing in the summer season.
1
We prepare chicken. Cut the chicken breast lengthwise like a schnitzel and lightly pound it. To make the dry and tough chicken breast meat juicy and tender, we will marinate the bird in a specially prepared sauce made of a couple of garlic cloves, black pepper, salt, and mayonnaise. Coat the breasts with the sauce and leave in the refrigerator for 1-2 hours.
- Chicken breast: 2 pieces
- Garlic: 5 clove
- Ground black pepper: to taste
- Salt: to taste
- Mayonnaise: 2 tablespoons
2
After that, dip the pieces of poultry in breadcrumbs and fry until golden brown in vegetable oil.
- Vegetable oil: 30 ml
3
Cut the crust off the bread and dice the inside into 1 cm cubes.
- White bread: 300 g
4
Add a clove of finely chopped garlic and black pepper to 50 ml of olive oil. The oil needs to infuse for half an hour to absorb the garlic aroma.
- Olive oil: 50 ml
- Garlic: 5 clove
- Ground black pepper: to taste
5
Place pieces of bread on the baking sheet and drizzle them with the prepared garlic oil.
- White bread: 300 g
- Olive oil: 50 ml
6
In a preheated oven at 200 degrees, dry the bread for 3-5 minutes. It is very important that the bread does not turn into hard croutons, but has a crispy crust and a soft interior.
- White bread: 300 g
7
Prepare the sauce. In a mixer, combine egg yolks, mustard, lemon juice, and a clove of finely chopped garlic. While the mixer is running, slowly add 100 ml of olive oil and gradually incorporate 50 grams of grated Parmesan cheese.
- Egg yolk: 2 pieces
- Mustard: 2 tablespoons
- Lemon juice: 30 ml
- Garlic: 5 clove
- Olive oil: 50 ml
- Grated Parmesan cheese: 100 g
8
Rub the walls of the salad bowl with garlic and tear the lettuce leaves into it.
- Garlic: 5 clove
- Romaine lettuce: 1 piece
9
Add cucumbers, croutons, cheese, and chicken cut into strips. Pour half of the sauce over it. Top with sliced olives.
- Cucumbers: 1 piece
- White bread: 300 g
- Grated Parmesan cheese: 100 g
- Chicken breast: 2 pieces
- Pitted olives: 6 pieces