Caesar Salad with Halibut
4 servings
30 minutes
Caesar salad with halibut is an original take on the classic American recipe enriched with the flavor of smoked halibut. The history of Caesar salad began in the 1920s in Mexico when it was invented by Italian chef Caesar Cardini. In this variation, tender chicken fillet is combined with aromatic halibut, creating a layered taste. The spicy dressing with mustard, capers, and Worcestershire sauce gives the dish a distinctive rich flavor highlighted by the freshness of romaine lettuce. Quail eggs and sweet cherry tomatoes add balance and textural variety, while grated Parmesan completes the composition with its deep nutty notes. This dish is perfect for a light yet sophisticated dinner that delights both gourmets and fans of classic flavor combinations.
1
First, we make the sauce. In a round container (jar), we place sunflower oil, mustard, salt, sugar, lemon juice, and finally, 2 egg yolks.
- Sunflower oil: 150 ml
- Mustard: 1 teaspoon
- Salt: pinch
- Sugar: pinch
- Lemon juice: 10 ml
- Chicken egg: 2 pieces
2
Carefully place the blender in the jar and, without lifting it from the bottom, whip the yolks until thickened.
- Chicken egg: 2 pieces
3
Add garlic, capers, Worcestershire sauce, and halibut. Beat it.
- Garlic: 1 clove
- Capers: 3 pieces
- Worcestershire sauce: 5 g
- Smoked halibut: 100 g
4
Cut the chicken fillet into 3 pieces. Fry one side until golden brown, then flip onto a baking sheet and bake for 12 minutes at 180 degrees.
- Chicken fillet: 1 piece
5
Boil quail eggs and cut them in half. Cut cherry tomatoes into quarters.
- Quail egg: 7 pieces
- Cherry tomatoes: 7 pieces
6
Mix the dressing with the romaine salad just before serving. Add boiled sliced chicken breast, cherry tomato quarters, and boiled quail eggs.
- Romaine lettuce: 1 bunch
- Chicken fillet: 1 piece
- Cherry tomatoes: 7 pieces
- Quail egg: 7 pieces
7
Sprinkle with grated parmesan.
- Grated Parmesan cheese: 30 g