Caesar salad with homemade dressing
4 servings
40 minutes
Caesar salad is a true symbol of American cuisine, created in 1924 by Italian restaurateur Caesar Cardini in Tijuana, Mexico. This salad combines crispy iceberg lettuce, juicy chicken fillet, tangy capers, and tender quail eggs for a harmonious flavor. The key feature is the homemade dressing made from olive oil, lemon juice, Dijon mustard, and Parmesan cheese that gives it a creamy texture and slight spiciness. Toasted baguette cubes add an appetizing crunch to each forkful. Caesar is perfect for both a light dinner and festive gatherings, remaining one of the most popular salads in the world.
1
Rub the chicken fillet with 0.5 tsp of salt, pepper, and dried basil.
- Chicken breast fillet: 400 g
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Dried basil: 0.5 teaspoon
2
Grease the pan with 2 tablespoons of olive oil and fry the chicken fillet for 15 minutes on each side. Remove from heat.
- Olive oil: 120 ml
- Chicken breast fillet: 400 g
3
Cut the baguette into cubes and fry for 5 minutes, stirring constantly, in the same pan where the chicken fillet was cooked.
- French baguette: 200 g
4
Boil quail eggs in boiling water for 5 minutes. Peel off the shell.
- Quail egg: 8 pieces
5
Prepare the sauce. In a bowl, combine chicken eggs, olive oil, Dijon mustard, lemon juice, Worcestershire sauce, soy sauce, salt and pepper (0.5 tsp each), squeeze in garlic and beat with a mixer for 10 minutes until thick and homogeneous.
- Chicken egg: 1 piece
- Olive oil: 120 ml
- Dijon mustard: 1 teaspoon
- Freshly squeezed lemon juice: 1.5 tablespoon
- Worcestershire sauce: 3 teaspoons
- Dark soy sauce: 0.5 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Garlic: 2 cloves
6
Chop the iceberg lettuce into large pieces.
- Iceberg lettuce: 450 g
7
Cut the chicken fillet into slices.
- Chicken breast fillet: 400 g
8
Grate the Parmesan cheese.
- Parmesan (Parmigiano Reggiano): 120 g
9
In a clean bowl, place iceberg lettuce, chicken fillet, capers and mix.
- Iceberg lettuce: 450 g
- Chicken breast fillet: 400 g
- Capers: 10 g
10
For serving, place the salad mix on a portion plate, add croutons, sprinkle with parmesan, and garnish with halved quail eggs.
- French baguette: 200 g
- Parmesan (Parmigiano Reggiano): 120 g
- Quail egg: 8 pieces