250-300 gr. chicken
10-12 PCs. cherry tomatoes
bunch of lettuce (
vegetable oil for frying
For garlic croutons:
4-5 slices of toast bread or white loaf
2 tbsp olive oil
2-3 cloves of garlic
For the sauce:
the juice of half a lemon
100 gr. olive oil
2 tsp. grainy mustard
1 tbsp grated Parmesan cheese
1. Let us start for the garlic croutons. 2.To cook them two ways: fry in oil in a pan or bake in the oven. Besides, we should give a light garlic taste. To do this:
in a small bowl, pour 2 tbsp olive oil
cloves of garlic cut into thin chips and lightly hit the back of a knife
garlic dipped in oil and put in a half a minute in the microwave
bread cut into cubes and arrange on a foil lined baking sheet
drizzle with hot garlic butter and stir
send in the preheated oven and bake until a beautiful Golden hue
3. Croutons, fried this way, not burnt, turn out crispy, not greasy, have a slight garlic flavor.
4. The next component of the salad – chicken meat. In this step it is very simple: chicken fillet cut into small cubes and fry in vegetable oil until Golden brown.
5. But the preparation of salad dressing will have to pay a little more attention, but the result is worth it!
6. Dressing for the Caesar salad can be prepared on the basis of raw egg yolks and boiled until half cooked (soft-boiled). 7.Look at the second, more secure option:
the eggs boil for 4-5 min after boiling
separate the yolks and RUB
without ceasing to stir, gradually pour in the olive oil and lemon juice
beat with a fork or whisk until smooth
mix grated Parmesan
season with mustard and dried herbs.
8. The final stage — assembling the salad:
lettuce leaves arbitrarily to break off the arms and distribute them along the bottom of a wide shallow salad bowls
evenly pour half of cooked sauce
on top lay the pieces of chicken and garlic croutons
cherry tomatoes cut into halves and add to the salad
pour remaining sauce.
The Caesar salad freshly prepared, preferably until the meat and the crackers did not have time to cool down.