Classic Caesar salad with chicken and Parmesan cheese

Classic Caesar salad with chicken and Parmesan cheese

In 1953, the salad is named after chef Caesar Cardini, was marked «Epicurean society» in Paris. «Caesar» is named best recipe that appeared in the USA over the past half century. Homeland lettuce «Romaine», traditionally part of the dish is the Greek island of KOs.

Difficulty: medium

Kitchen: Home kitchen


  • chicken fillet 200 g
  • tomatoes 100 g
  • Parmesan cheese 50 g
  • loaf 1/2
  • 1 clove garlic
  • salad leaves 1 bunch
  • ground black pepper
  • olive oil
  • salt

for the filling:

  • olive oil 100 g
  • egg yolk 2 PCs.
  • lemon juice 3 tbsp.
  • mustard 1-2 tsp.
  • garlic 1-2 cloves
  • salt


  • Peel the garlic, crush it with the flat side of a knife. Put in a bowl a small amount and pour olive oil. Put in the microwave for 40 seconds. With white loaf cut off a crust, cut the pulp in cubes. Pour into pan, sprinkle received garlic oil and mix well. Send a baking sheet in the oven for 20 to 40 minutes and bake at 150 degrees.
  • The finished crackers cool. For the filling, mix the cooked yolks, mustard and crushed garlic. Mass crush with pestle in a small mortar. Add the lemon juice and salt to taste. Pour portions of olive oil, continuing to pound. Leave the sauce for an hour to draw. Raw chicken fillet cut into thin plates, salt and pepper to taste.
  • Fry in olive oil for 4-5 minutes on each side. Wash and dry lettuce leaves. Break the leaves to pieces and lay out on a dish. Top the croutons with garlic butter and sliced chicken, then cut into thin slices Parmesan cheese. To water classic Caesar salad with chicken dressing. Garnish with cherry tomatoes cut into four parts, or slices of regular tomatoes.

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