Caesar salad with capers
4 servings
60 minutes
Caesar salad with capers is an exquisite version of the classic American dish, rich in flavor and unique in texture. The origins of the 'Caesar' date back to 1924 when Italian chef Caesar Cardini created it in his restaurant in Mexico. In this version, capers are added to the traditional recipe, providing a tangy and zesty flavor. Baked chicken makes the salad more filling, while crispy croutons sautéed in garlic oil add expressiveness. Sweet pepper brings freshness, and grated parmesan finishes the flavor composition with a subtle creamy note. This salad is perfect for both a light lunch and a festive table, surprising with its combination of simple yet harmonious ingredients.
1
Boil the eggs, peel them, and remove the yolks from two raw ones.
- Chicken egg: 4 pieces
2
Preheat the oven to 180°C. Rinse the chicken fillet, place it in a greased dish, sprinkle with salt and pepper, and bake until done for 25–30 minutes.
- Chicken breast fillet: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Peel the garlic.
- Garlic: 2 cloves
4
Heat olive oil in a pan, add garlic and warm for 2-3 minutes. Remove from heat and let the garlic cool in the oil.
- Olive oil: 7 tablespoons
- Garlic: 2 cloves
5
Cut the bread into cubes and fry in 1 tbsp of garlic oil until golden brown. Drain on paper towels and sprinkle with oregano.
- White bread: 0.5 piece
- Olive oil: 7 tablespoons
- Oregano: pinch
6
Remove the seeds from the sweet pepper and cut the flesh into thin strips.
- Red sweet pepper: 1 piece
7
Wash the lettuce leaves, dry them, and tear them into pieces of 2x3 cm by hand.
- Romaine lettuce: 300 g
8
Remove the chicken from the oven and slice it thinly.
- Chicken breast fillet: 2 pieces
9
Cut 2 eggs into wedges.
- Chicken egg: 4 pieces
10
Combine red pepper, lettuce leaves, chicken, croutons, and egg wedges in a salad bowl.
- Red sweet pepper: 1 piece
- Romaine lettuce: 300 g
- Chicken breast fillet: 2 pieces
- White bread: 0.5 piece
- Chicken egg: 4 pieces
11
Mix the yolks with mustard. Add the remaining garlic oil, Worcestershire sauce, and lemon juice, season with salt and pepper to taste, and whisk well.
- Chicken egg: 4 pieces
- Mustard: 2 teaspoons
- Olive oil: 7 tablespoons
- Worcestershire sauce: 1 teaspoon
- Lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
12
Dress the salad with the dressing, garnish with 1 tsp of capers, and sprinkle with grated Parmesan.
- Capers: 1 teaspoon
- Grated Parmesan cheese: 100 g
