Classic Caesar Salad with Garlic Croutons
4 servings
35 minutes
The classic Caesar salad with garlic croutons is an icon of world cuisine, born in the early 20th century in Mexico but becoming a symbol of European cuisine. Its harmonious taste combines the light bitterness of romaine lettuce, the delicate creamy texture of egg, and the spicy note of Worcestershire sauce. Crispy croutons infused with garlic aroma add contrast and richness, while Parmesan completes the composition with a subtle nutty hint. This salad is perfect for a light dinner or as an elegant appetizer. Its freshness and sophistication make it a desirable choice for gourmets who prefer classic refined flavors.
1
For garlic croutons, take stale white bread without crust, preferably a baguette, cut into 1 cm cubes, and toast in a preheated oven at 180 degrees for 10 minutes until lightly browned. During toasting, turn the croutons a couple of times on the baking sheet. Crush the garlic and mix it with salt. Add 1 tablespoon of olive oil and heat over low heat. Add the croutons and stir, keeping on the heat for 1-2 minutes.
- White bread: 100 g
- Garlic: 2 g
- Salt: 1 teaspoon
- Olive oil: 50 ml
2
Pierce a large raw egg at the blunt end and submerge it in barely boiling water for 1 minute.
- Chicken egg: 1 piece
3
Rub a salad bowl with garlic and place coarsely chopped greens on it. Drizzle with oil and gently mix. Season with salt and pepper, mix, add lemon juice and a few drops of Worcestershire sauce, mix again. Crack an egg and pour it over the salad, mix to coat the salad leaves, sprinkle with cheese, mix again, add croutons, and mix once more.
- Garlic: 2 g
- Romaine lettuce: 400 g
- Olive oil: 50 ml
- Salt: 1 teaspoon
- Ground black pepper: to taste
- Lemon juice: 1 tablespoon
- Worcestershire sauce: 1 teaspoon
- Chicken egg: 1 piece
- Grated Parmesan cheese: 2 tablespoons
- White bread: 100 g
