Salad is a favorite, very healthy and light dish by everyone. It can be served both cold and hot. There are no special restrictions on the salad recipe. You need to know one thing - products must be combined with each other. A very important addition to the salad is, of course, the sauce. You can prepare several servings, but use different dressings for dressing, to make sure how the taste of salads will be strikingly different. In this article we will look at how to make sauce for the popular and beloved by many Italian Caesar salad. The options are the most diverse. It all depends on taste preferences, but one prerequisite for a properly prepared salad is to dress it.
The sauce for Caesar consists of a fairly large number of products. If you still decide to cook it, then in addition to the ingredients, you will also need a blender. We will whip all components so that the consistency is uniform and delicate in taste.
Now let's see how to make the sauce. We will need a chicken egg, Dijon mustard, lemon, garlic, anchovies, parmesan and olive oil. Beat the egg, then add a tablespoon of mustard, two small cloves of garlic, ¾ lemon, 5 anchovies to it (they can be replaced with any small salted fish). Slow down and pour 170 g of olive oil in a thin stream. The classic recipe necessarily includes Worcester sauce. At the end, add the parmesan, grated very finely. The sauce for Caesar is ready.
One of the salad options that can be seasoned with our wonderful sauce is unusually simple. The secret, in fact, is not in salad ingredients (everything is complete without tricks), but in additions in the form of dressings. Lettuce leaves beautifully spread on a large plate. From above we distribute the chicken breast fried in vegetable oil, sliced into cubes. Using a special grater, cut the parmesan cheese into thin slices. Caesar dressing is a great addition to this light and delicious salad.
Caesar salad is quite young. He appeared at the beginning of the last century. Every year its popularity is only growing, because the variety of products that are included in the salad and in the sauce for Caesar is truly unlimited.
Initially, the salad was served in a slightly different form. The dish in which the salad was laid out was rubbed with garlic. Lettuce leaves were placed there, followed by eggs and croutons. Caesar dressing consisted of these eggs, cooked to a semi-liquid state, as well as Worcester sauce, lemon juice, olive oil and parmesan. It should be noted that the creator of this dish, Caesar Cardini, cooked eggs for sauce in an original way. To obtain the desired consistency during cooking, before dipping the egg in boiling water, he punctured the dull part with a needle, put it in a pan and immediately turned it off. After waiting a minute, he removed the egg from the pan. If you follow his example, you will get what you need.
I would like to suggest a bit of a step away from the classics in preparing salad dressings. It’s quite difficult to find the same Worcester sauce, so we’ll try to make the sauce for Caesar a little differently.
The basis, of course, will be eggs. Cook them, as Cardini did. In a blender, beat the eggs, squeeze there ½ lemon, 2.5 tablespoons finely grated Parmesan and beat well. After that, send 1 tablespoon of sweet mustard to the blender, pour in olive oil (we need 120 g of it). Properly prepared sauce is almost doubled. That’s all wisdom!
You can also add balsamic vinegar to the Caesar sauce . If you like Thai fish sauce, then in combination with “balsamic” and black pepper, it will sound original in this dressing.