Faithful Caesar salad dressing satellites - raw yolks, olive oil, mustard, lemon juice, Worcestershire sauce and Parmesan.
Caesar Sauce: Birth of a Legend
The story of the original dressing "Caesar" has already become a legend, and every legend has a curious feature: nothing is known until the end, only numerous versions. According to one of them, in 1924 a snack was over in a Mexican restaurant.
It happened at that moment when there was an influx of customers in the establishment and the height of the fun. The restaurant’s owner, Caesar Cardini, showed culinary savvy and prepared a dish of romano lettuce leaves, seasoned with olive oil, fresh lemon juice, eggs cooked in a special way, grated with Parmesan cheese, spices, bread crumbs and Worcester sauce.
All mixed and laid out on a plate, greased with a slice of garlic. So this improvised salad became the hallmark of the place.
The classic recipe for sauce "Caesar"
You can play with additives. For example, to make a salad with fish, make a dressing with capers and anchovies, and to meat with Worcestershire sauce and lemon juice.
Would need:
- 1 small lemon;
- 1 large egg;
- 1 handful of grated Parmesan;
- salt to taste;
- 1 pinch of freshly ground pepper;
- 15 ml of Worcestershire sauce;
- 8 g Dijon mustard;
- 2 pieces of anchovy fillets;
- 7 pieces of capers;
- 50 ml of chilled olive oil.
Required for cooking: 25 min. Value per 100 g: 250 kcal.
The classic recipe for sauce "Caesar" in steps:
The first option: a yolk is whipped with a mixer, then the oil cooled in the freezer is poured into it in a thin stream. Mustard, chopped anchovies, capers, freshly ground pepper, salt and grated parmesan are gradually added.
The second option: cooking begins with a special manipulation - the egg is pierced from a blunt edge, dipped for a minute in boiling water. Cut the lemon and squeeze the juice from its halves. Break the egg, remove the protein, season the yolk with salt, pepper and beat everything up. Continuing whipping, add lemon juice, cheese, butter and Worcestershire sauce.
Home cooking: Caesar sauce with anchovies and capers
In one sauce, you can easily mix different tastes, it only benefits from this. For example, the taste of dressing with butter, lemon juice, yolk for lovers of "Caesar" is not news, but if you add in it spicy capers and anchovy fillets, the taste will be festive.
You will need:
- lemon;
- a teaspoon of canned capers;
- 2 pieces of anchovy fillets;
- 30 g of chopped parmesan;
- 1 yolk;
- 60 ml of yogurt;
- 50 ml of olive oil;
- a teaspoon of mustard with grains;
- a pinch of salt.
Time needed: 20 min. In 100 g of sauce: 265 kcal.
Method of cooking sauce "Caesar" at home:
- Squeeze juice from lemon halves;
- Prepare the sauce: add salt and mustard to the yolk, whisk, continue the process, pour in yogurt, then olive oil;
- After adding the oil, pour in 30 ml of lemon juice, continue beating;
- Finely chop the anchovies and add them to the resulting mass, put capers, cheese chips and mix everything.
Simple recipe
Before cooking, you must hold the olive oil in the freezer, so it will acquire the necessary viscosity.
You will need:
- 3 yolks;
- 3 tbsp. refined oil;
- 1 tbsp. l french mustard;
- salt and pepper;
- 30 grams of grated Parmesan.
Required to cook: 20 min. Calorie sauce per 100 g: 179 kcal.
Preparation of sauce for "Caesar":
- For the sauce: in a bowl, lightly beat an egg yolks with olive oil and spices in a mixer;
- Add in a bowl with egg mixture mustard, grated parmesan, mix well.
Classic Caesar Salad
The famous dish has many options that are widely used in cooking. But in the classic Caesar salad, it is better to add the Romano salad, its taste is perfectly revealed in combination with savory sauce.
For 4 servings you will need:
- 3-4 slices of yesterday's bread;
- 50 grams of grated parmesan;
- some leaves of "Romano";
- 0.5 kg of white chicken meat;
- garlic and salt to taste;
For the sauce:
- 1 egg;
- 30 grams of parmesan;
- 5 g Dijon mustard;
- 50 ml of unrefined olive oil;
- 20 ml of lemon juice;
- seasoning to taste.
Time required: 25 min. Portion of salad: 315 kcal / 100 g.
How to cook:
- From bread cut off the crusts and cut the crumb with a knife into small cubes;
- Dry the bread in the preheated oven, just hold it for a few minutes;
- In a pan in heated oil, fry the crushed garlic clove until golden brown. Sprinkle dried bread in the oven with this oil, season, leave for 5 minutes to soak;
- Put the bread on a baking sheet, put it in the oven, preheated to 180 ° C;
- When the croutons redden, put them on a paper towel, cool them;
- Beat off the chicken fillet, then fry. Chilled cut into strips;
- Prepare the sauce: put half a clove of garlic in the mortar, salt, grind everything in porridge so that there is no flesh left at all. Transfer the resulting mass to a large container, add juice from a quarter of a lemon, five grams of soft Dijon mustard, cheese and yolk. All whip until homogeneous with a whisk, in the process of whipping pour oil. The consistency of the sauce should resemble liquid kefir;
- Romano wash, dry, tear or cut large. Mix in a bowl salad, meat, toasted bread cubes, pour over cooked dressing, sprinkle with parmesan on top.
Variation dishes for quick dinner
Crispy lettuce leaves are just the base. Further taste of the salad can be made by anyone. We suggest adding smoked bacon.
Required:
- 8 pieces of bacon (smoked);
- 180 grams of ciabatta;
- 450 g of baked chicken fillet;
- Roma lettuce;
- 35 g grated in the form of parmesan chips;
- 5 pieces of anchovies.
It is necessary for refueling:
- 2 pieces of anchovies;
- 20 g grated parmesan;
- zest of 1 lemon;
- 45 ml of classic yogurt;
- 55 ml of olive oil;
- Season to taste.
Preparation takes time: 25 min. Calorie value: 299 kcal / 100 g.
How to do:
- Fry bacon slices in a skillet, then put on a napkin;
- In the same pan, brown the cube-cut ciabatta;
- Chicken fillet after baking, cut into cubes;
- For the sauce, mix and beat a little the butter, yogurt, spices, add chopped anchovies, cheese, zest, mix;
- Wash the salad, then dry with paper towels, cut into large pieces. Mix chopped lettuce leaves, chicken meat, bacon, fried crackers, anchovies in a deep bowl, pour over the sauce;
- Put the dish on the table, sprinkle with parmesan.
Hostess note
The most successful salads are obtained if:
- Use not just crackers, but roasted ciabatta cubes. They are well absorbs the taste of the dressing, do not limp as usual from white bread;
- Thick sauce is diluted with lemon juice or hot water;
- Take as a base for the dish - well-cooled leaves of the salad "romano";
- Croutons and meat, before putting in a salad, cool well;
- Before cooking, make sure that the lemon is not bitter.
Who owns the authorship of the famous salad dressing "Caesar" - a rhetorical question. The truth is not to know. And this is not important at all. Much more important is to reproduce the recipe of the famous sauce.
Another recipe for Caesar sauce from the chef is in the next video.
