Caesar salad with croutons
4 servings
40 minutes
Caesar salad with croutons is a classic of American cuisine that has captivated the world with its rich flavor and exquisite combination of ingredients. The history of this dish dates back to 1924 when Italian chef Caesar Cardini created it in a restaurant in Tijuana, Mexico. The combination of crunchy croutons, tender chicken fillet, spicy garlic, and aromatic parmesan creates a perfect harmony of taste. Dressed with the signature Caesar dressing, the salad has a rich creamy-garlic texture that pleasantly complements the freshness of iceberg lettuce and the juiciness of cherry tomatoes. Quail eggs add sophistication to it while croutons provide an appetizing crunch. This salad is perfect for both a light lunch and a festive dinner, highlighting the style and elegance of your meal.
1
Cut the chicken fillet into small pieces, season with salt and pepper, and fry until golden brown; add 2 chopped garlic cloves to the pan 2 minutes before removing for aroma.
- Chicken fillet: 700 g
- Garlic: 7 cloves
2
Boil the eggs.
- Quail egg: 3 pieces
3
In a large bowl, tear or cut the 'Iceberg' lettuce, cut the tomatoes into 2 or 4 pieces, squeeze the remaining garlic, chop the eggs finely, grate the cheese, add the chicken and Caesar dressing, and mix everything.
- Iceberg lettuce: 1 piece
- Cherry tomatoes: 6 pieces
- Garlic: 7 cloves
- Parmesan cheese: 150 g
- Chicken fillet: 700 g
- Caesar sauce: 200 ml
4
Serve on plates and add croutons to taste.
- Cheese flavoured croutons: 1 glass