Caesar Salad with Parmesan and Tomatoes
4 servings
60 minutes
Caesar salad with parmesan and tomatoes is an elegant combination of freshness and rich flavor. Originating from American cuisine, it was created in 1924 at Caesar Cardini's restaurant in Tijuana. The classic variation includes crispy lettuce leaves, tender chicken fillet, juicy tomatoes, and tangy parmesan. Dressed with Caesar dressing and complemented by crunchy croutons, this salad has a rich taste with a slight tang and creamy notes. It can be served as a standalone dish or as a side to meat and fish. Exquisite yet simple to prepare, it remains a timeless favorite among gourmets, perfect for a light dinner or festive gathering.
1
Tear the lettuce leaves by hand and place them on a flat plate.
- Green salad leaves: 1 bunch
2
Boil chicken fillet in salted water, cool it down, and slice it.
- Chicken breast fillet: 300 g
3
Cut the tomatoes into wedges, add to the chicken fillet, and place on lettuce leaves.
- Tomatoes: 2 pieces
- Chicken breast fillet: 300 g
- Green salad leaves: 1 bunch
4
Drizzle with Caesar dressing.
- Caesar dressing: 100 ml
5
Cut the cheese into thin squares of about 1x1 cm. Combine with croutons and place on top.
- Parmesan (Parmigiano Reggiano): 100 g
- Fried bread (grenki): 30 g
6
Pour with sauce.
- Caesar dressing: 100 ml
