Caesar
3 servings
35 minutes
Caesar salad is a symbol of elegance and flavor harmony from American cuisine. This legendary recipe was created by Italian chef Caesar Cardini, who once made it from available ingredients, surprising guests with its simplicity and sophistication. The salad is based on fresh romaine lettuce, juicy chicken breast, crispy bacon, and golden croutons. A special taste comes from the signature dressing with a creamy texture that combines lemon tanginess, mustard spiciness, and rich parmesan aroma. The finishing touch is a poached egg that adds creamy softness. 'Caesar' is perfect for a light lunch or dinner, complementing the meal with a balance of freshness and richness. This dish remains a favorite among gourmets, highlighting the mastery of combining simple ingredients into a gastronomic masterpiece.
1
Pat the chicken breast dry with a paper towel, add salt, pepper, lemon juice, and grated garlic. Let it marinate for 30 minutes. Meanwhile, fry the bacon until golden.
- Chicken breast: 100 g
- Salt: pinch
- Sugar: pinch
- Lemon juice: 2 teaspoons
- Garlic: to taste
- Smoked bacon: 50 g
2
Remove the crust from the loaf and tear it by hand into random shapes. Mix with salt and garlic. Season with olive oil and place in a preheated oven at 150 degrees for 7-10 minutes.
- Ciabatta: 1 piece
- Salt: pinch
- Garlic: to taste
- Olive oil: 100 ml
3
Fry the chicken breast whole and finish cooking it in the oven.
- Chicken breast: 100 g
4
For the sauce, mix the yolk of a chicken egg, mustard, salt, and sugar. Add lemon juice and whisk vigorously while gradually adding olive oil. Add Worcestershire sauce (replace with soy sauce if not found in the store), Parmesan, and garlic to the prepared mayonnaise. Mix well.
- Chicken egg: 2 pieces
- Mustard: 0.5 teaspoon
- Salt: pinch
- Sugar: pinch
- Lemon juice: 2 teaspoons
- Olive oil: 100 ml
- Worcestershire sauce: 1 teaspoon
- Parmesan (Parmigiano Reggiano): 100 g
- Garlic: to taste
5
Prepare a chicken egg. Boil water in a saucepan, add salt and make a whirlpool with a whisk, crack the egg into it and cook until the white sets. Remove the egg with a slotted spoon.
- Chicken egg: 2 pieces
- Salt: pinch
6
Tear the lettuce leaves into a deep bowl, add halved tomatoes, chicken breast, fried bacon, and croutons. Dress with sauce and mix.
- Romano lettuce: 70 g
- Cherry tomatoes: 40 g
- Chicken breast: 100 g
- Smoked bacon: 50 g
- Ciabatta: 1 piece
- Parmesan (Parmigiano Reggiano): 100 g
7
Place on a plate, top with poached egg and grated parmesan.
- Chicken egg: 2 pieces
- Parmesan (Parmigiano Reggiano): 100 g
