Caesar salad was invented by chance over 80 years ago. Since then, countless variations of this simple yet delicious dish have emerged worldwide, perfect for any festive table. We're sharing 8 classic recipes!
1. Caesar Salad with Quail Eggs
You can use chicken eggs in this salad, but with quail eggs, Caesar salad turns out tastier and looks more impressive on the table.
You will need:
Salad: 1 chicken breast, 4 quail eggs, 250 g cherry tomatoes, 1 bunch of lettuce leaves, 1 package of salted croutons (without additives or flavorings), 200 g Parmesan cheese.
Dressing: 1.5 tbsp olive oil, a couple of garlic cloves, 1 tsp mustard, and 4-5 tbsp mayonnaise.
Preparation: First, prepare the dressing by simply mixing all the listed ingredients. Assemble the salad directly in a salad bowl. Tear the lettuce leaves by hand and cover the bottom and sides of the dish with them. Drizzle with dressing, then sprinkle a handful of croutons.
Spread half of the boiled chicken breast, previously shredded by hand, on top. Drizzle with dressing. Add a few more lettuce leaves, dressing, then more croutons and chicken. Next, layer small cubes of Parmesan, drizzle with dressing, garnish with quail egg wedges and cherry tomato halves. Drizzle with dressing and serve immediately.
2. Caesar with Turkey Meat
The "highlight" of this salad is not only the turkey meat but also the unusually delicious original dressing. With such a sauce, any appetizer will turn into a masterpiece!
You will need: 350 g cooked turkey, 2 bunches of romaine lettuce, 100 g Parmesan cheese, 90 ml olive oil, 3-4 slices of white bread, 400 g cherry tomatoes, 3 cloves of garlic, 15 g capers, 1 salted sprat, 120 ml mayonnaise (preferably homemade), 1.5 tbsp soy sauce, 2 chicken eggs, salt and freshly ground black pepper.
Preparation: Cut the bread into small cubes, drizzle with a mixture of 2 tbsp olive oil and crushed garlic, season with salt and pepper to taste. Mix thoroughly. Then spread the fragrant bread cubes on a baking sheet and bake until golden brown.
Now, prepare the dressing. This is a bit troublesome, but it's worth it. Cover the chicken eggs with cold water and bring to a boil. Once boiling, cook for exactly one minute. Immediately cool the eggs under running water. Peel them and place them in a deep bowl for whipping. Add 30 g of arbitrarily chopped Parmesan cheese, capers, and sprat fillet to the eggs. Pour in the remaining olive oil and mayonnaise. Puree the mixture with an immersion blender.
In a bowl, combine the thinly sliced meat, Parmesan cubes, tomato halves, and freshly prepared dressing. Line the bottom and sides of the salad bowl with romaine lettuce leaves, spoon in the meat mixture, arrange the croutons on top, garnish with grated Parmesan and tomato wedges.
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3. Caesar Salad with Grilled Chicken
Grilled chicken meat is the main ingredient in this dish. Be sure to try this version of Caesar salad!
You will need: 1 chicken breast, 1 egg, 1 baguette (day-old), 1 large bunch of lettuce leaves, 120 g hard cheese, 2 cloves of garlic, a couple of tbsp freshly squeezed lemon juice, 5 tbsp olive oil, salt and ground pepper.
Preparation: Drizzle the baguette, cut into thin sticks, with a mixture of olive oil, garlic pressed through a press, salt, and pepper. Mix and bake in the oven or fry in a pan until a delicious golden crust forms.
Rub the chicken breast with any sauce or season with salt and spices, let it marinate for about two hours, and then grill until cooked through and golden brown. Cool the meat, then cut it into small cubes.
In a deep bowl, mix the finely grated cheese, croutons, finely chopped lettuce leaves, chicken meat, and dressing. Transfer to a beautiful salad bowl and serve immediately. Don't forget to garnish with grated cheese and croutons. For the dressing, boil the eggs for one minute, then peel and puree them in a blender with olive oil, spices, and lemon juice.
4. Bruschetta with Caesar Salad
Italian bruschetta pairs perfectly with American Caesar salad. Guests will be delighted!
You will need: 1 half chicken breast fillet, 8 round buns or slices of bread, 160 g Napa cabbage, 55 g grated Parmesan, 2 tbsp olive oil, 1 clove of garlic, 3 tbsp mayonnaise, 35 ml cream, 2 tsp raisins, 0.5 tbsp Worcestershire sauce.
Preparation: Wrap the chicken fillet in cling film and pound with a mallet, rub with your favorite spices. Place a sheet of parchment paper on the bottom of a frying pan, lay the meat on top, and cover with a second sheet. Fry with the lid on until cooked through on both sides. Cool the chicken cutlet, cut into small cubes.
Blend the cream, Worcestershire sauce, crushed garlic, mayonnaise, and steamed raisins. Taste and add a little salt and ground pepper if desired. Pour the resulting sauce over the meat and mix.
For the bruschetta, cut the buns lengthwise into two halves, brush each with olive oil, you can sprinkle with dried garlic and herbs, and send them to dry in the oven. Meanwhile, thinly slice the green part of the Napa cabbage head. Arrange the cooled bruschetta on a large platter, top with cabbage, then meat in sauce, and sprinkle with grated cheese.
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5. Caesar Salad Roll with Chicken
Caesar salad, wrapped in thin sheets of Armenian lavash, transforms into an amazing appetizer.
You will need: 2 thin lavash breads, 1 large chicken breast, 1 bunch of arugula, 100 g grated hard cheese, 50 g Parmesan cheese, 1 tsp mustard, 1 tsp finely chopped garlic, mayonnaise.
Preparation: Rub the chicken breast with any spices, wrap in foil, and bake in the oven until cooked through. Once completely cooled, shred the meat by hand. Cut the Parmesan into small cubes, and grate the hard cheese finely. Make a dressing from mayonnaise, garlic, and mustard.
Cover the table with cling film, then lay out a sheet of lavash. Spread it with dressing, evenly distribute the meat, both types of cheese, and lettuce leaves. Roll the lavash into a tight roll, secure with cling film, and refrigerate for an hour. Similarly, prepare the second roll from the remaining ingredients. Before serving, remove the film, slice the roll crosswise into pieces 2-3 cm wide, and garnish with arugula leaves.
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6. Caesar with Lemon and Shrimp
Europeans adore this particular version of Caesar salad. Instead of meat, it features shrimp!
You will need: 350 g shrimp, 100 g soft cheese, 2 thin lemon slices, 1 clove of garlic, ready-made Caesar dressing, 3-4 lettuce leaves, salted croutons, a handful of olives.
Preparation: Arrange the shrimp meat in a salad bowl over the lettuce leaves. Sprinkle with grated soft cheese, and drizzle generously with dressing. In this state, the salad can be left in the refrigerator until needed. Don't forget to cover it with a sheet of cling film to prevent it from drying out. Before serving, sprinkle the salad with croutons, drizzle with dressing, garnish with olive rings, lemon slices cut into 6-8 pieces, and shrimp.
7. Caesar Salad with Tuna
Canned tuna will give Caesar salad an unusual taste and make it more nutritious. If you don't eat meat, you'll definitely like this appetizer.
You will need: 1 can of canned tuna, 1 bunch of iceberg lettuce, 2 tbsp finely grated hard cheese, 1 egg, cherry tomatoes, Caesar dressing, 3 slices of white bread, dried dill and salt, olive oil.
Preparation: Cut the crusts off the bread, and cut the crumb into small sticks or cubes with a sharp knife. Sprinkle with dill and salt. Mix. Heat a couple of tablespoons of vegetable oil in a frying pan, and fry the croutons until a bright golden crust forms.
In a bowl, mix the flaked fish (without liquid), cherry tomato halves, grated cheese, finely chopped boiled egg, and shredded iceberg lettuce. Dress with sauce, transfer to a beautiful deep salad bowl, and sprinkle with croutons.
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8. Caesar Salad with Sour Cream Dressing
This is probably the most tender and aromatic Caesar salad of all existing ones. You can try such a salad either in an expensive restaurant or prepare it yourself in your kitchen!
You will need: 350 g chicken meat (thigh part), 250 g white bread, 3 cloves of garlic, sea salt and freshly ground black pepper, 0.5 lemon, 2-3 tbsp sour cream, 1 anchovy fillet, 4 tbsp quality olive oil, 2 tbsp grated Parmesan, and lettuce leaves.
Preparation: Place the chicken meat in a bowl, sprinkle with salt and pepper, drizzle with oil, and mix thoroughly. Fry the chicken in a pan until cooked through. Prepare croutons from bread in the oven or in a frying pan. Be sure to add spices and crushed garlic to the frying oil.
For the dressing, blend the fish fillet, 1 clove of garlic, sour cream, juice of half a lemon, and 1-2 tablespoons of olive oil. Adjust the taste with salt and seasonings.
Arrange the hand-torn lettuce leaves on the bottom of the salad bowl, then spread the pieces of meat on top, and drizzle generously with dressing. Next, add the croutons, drizzle with more dressing, and sprinkle with grated cheese.