Caesar salad sauce. Video
The famous Caesar salad was named after the American chef with Italian roots, Caesar Cardini. It is believed that the chef whipped it up from leftover food: eggs, garlic croutons, lettuce and cheese. For the cold dish they used olive oil and worcestershire sauce. Many housewives try to repeat the traditional recipe, bringing their own original additions.
Caesar salad sauce: video of dressing preparation
Classic Caesar salad recipe
Traditionally, the ingredients of the Caesar salad are flavored with various dressings in stages during the preparation process. To master this classic cold appetizer recipe, take the following food set:
– lettuce (400 g); – baguette (100 g); – garlic (2 cloves); – egg (1 pc.); – olive oil (2 tablespoons); – hard cheese (50 g); – lemon juice (from 1 fruit); – Worcester sauce (5-6 drops); – table salt and freshly ground black pepper to taste.
Cut the dried baguette into cubes and dry in the oven at 180 ° C. Mash crushed garlic (1 clove) with table salt, mix with half a serving of olive oil and heat over low heat. Place croutons in the mixture and fry for 2 minutes. Carefully prick a raw chicken egg from a blunt tip, then dip it in boiling salted water for a minute, then put it in cold water.
If there is no Worcester sauce in your household, it is permissible to replace it with balsamic vinegar in the same proportions.
Rub a serving dish with garlic and cover with rinsed lettuce leaves. Sprinkle the herbs with the rest of the oil and a few drops of Worcestershire sauce. Season with salt and pepper everything to your taste, pour with freshly squeezed lemon juice and a liquid heated egg. Add the croutons, mix everything gently and sprinkle with finely grated cheese (parmesan is best).
Caesar salad dressing with anchovies
For the famous salad, you can make a dressing of canned anchovy fillets (hamsa). The recipe, which has already become a classic, involves the following ingredients:
– lemon juice (1 teaspoon); – Worcester sauce (a few drops); – mustard (on the tip of a knife); – chicken egg (1 pc.); – olive oil (3 tablespoons); – anchovy fillets (4 pcs. ); – table salt and freshly ground pepper to taste.
Before preparing the dressing, remove the raw chicken egg from the refrigerator in advance and keep it at room temperature for a while.
Blanch the egg in boiling water and refrigerate quickly. Break the shells and pour the yolk and white into a bowl. Squeeze lemon juice there and whisk the resulting mixture in a blender. While mixing the ingredients in the dressing, pour a small stream of refined olive oil into it. When the substance thickens to the consistency of mayonnaise, turn off the blender. Rinse the anchovies, chop finely with a knife and mix with the dressing. Add Worcestershire sauce. If necessary, salt and pepper everything and season the salad.