Caesar salad with cheese
4 servings
30 minutes
Caesar salad with cheese is the embodiment of elegance in American cuisine. Its history dates back to 1924 when Italian chef Caesar Cardini created a light yet rich dish in his restaurant. Crispy garlic croutons soaked in fragrant oil, juicy lettuce leaves, tangy lemon juice, and delicate notes of hard cheese create a delightful flavor combination. The final touch is a poached egg that adds creaminess and richness. This salad is not only sophisticated but also versatile: it can be served as a standalone dish or as a side to meat. Perfect for a light lunch or festive dinner, it delights with its freshness and balanced taste.
1
Put minced garlic in oil and let it sit for 30 minutes. Cut the bread into cubes, fry in garlic oil until golden brown. Remove from oil and dry.
- Garlic: 1 clove
- Vegetable oil: 150 ml
- White bread: 100 g
2
Cut or tear well-washed and dried lettuce leaves by hand, and place them at the bottom of the bowl. Drizzle with the remaining oil, and season with salt and pepper.
- Green salad leaves: 1 bunch
- Vegetable oil: 150 ml
- Salt: to taste
- Ground black pepper: to taste
3
Add lemon juice, grated cheese, and mix.
- Lemon juice: 2 tablespoons
- Hard cheese: 25 g
4
Boil the egg, place it on a plate, and serve with salad and croutons.
- Chicken egg: 1 piece
