Classic Caesar Salad
6 servings
60 minutes
The classic Caesar salad is an embodiment of elegance in simplicity. Its history began in 1924 in Tijuana, Mexico, where Italian chef Caesar Cardini first made it from accessible ingredients. The refreshing crunch of Romaine lettuce, tender chicken fillet, aromatic garlic croutons, and refined Parmesan all come together under a signature dressing that gives the dish a unique creaminess with a hint of tangy zest. The Caesar salad is not just food but a gastronomic art served as a standalone dish or an exquisite appetizer. Its balance of flavors makes it a favorite among gourmets worldwide, and its versatility allows for experimentation by adding new ingredients without losing its original sophistication.
1
Wash and dry the Romano leaves well (!). Tear them into the salad bowl (by hand).
- Romano lettuce: 1 head
2
Prepare croutons from white bread. Cut the bread into large cubes, place them in a heated pan, drizzle with olive oil, and add a couple of crushed garlic cloves for aroma. Fry over medium heat to avoid burning.
- White bread: 250 g
- Olive oil: 150 ml
- Garlic: 3 cloves
3
Wash the chicken fillet. Dry with a paper towel. Season with spices (just salt and freshly ground pepper are enough). Fry in a hot pan until golden, but do not overcook to prevent the meat from drying out. Remove from heat and slice across into several pieces.
- Chicken breast: 2 pieces
- Salt: pinch
- Freshly ground black pepper: to taste
4
Prepare the sauce. Blend 1 egg, 1 clove of garlic, mustard, olive oil, vinegar, salt, and freshly ground pepper.
- Chicken egg (large): 1 piece
- Garlic: 3 cloves
- Wholegrain mustard: 1 teaspoon
- Olive oil: 150 ml
- White wine vinegar: 2 tablespoons
- Salt: pinch
- Freshly ground black pepper: to taste
5
Place chicken on salad leaves, drizzle with sauce, mix in croutons and thinly sliced parmesan.
- Chicken breast: 2 pieces
- Parmesan (Parmigiano Reggiano): 100 g
- White bread: 250 g
