Recipe: Tasty Classic Caesar salad

Classic Caesar salad. Check Out Top Brands On eBay. Classic Restaurant Caesar Salad Classic Restaurant Caesar Salad. Chop together anchovy fillets, garlic, and pinch of salt.

When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. A classic Caesar salad has just a few main ingredients: greens, a creamy dressing, croutons and cheese. Toss everything together and you have a crisp, crunchy and refreshing salad. You can have Classic Caesar salad using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Classic Caesar salad

1. You need 1/2 of small roast chicken, or what’s left after your roast.
2. You need 1 head of Cos or Romaine lettuce.
3. It's 3 rashers of streaky bacon or pancetta, chopped roughly.
4. It's 2-3 tbsp. of butter.
5. It's 2 slices of white bread, cut into cubes.
6. You need a little of grated Parmesan for the croutons plus some shavings, to go straight into the salad.
7. You need of For the dressing:.
8. You need 1 of anchovy fillet in oil, drained.
9. It's 1 clove of garlic.
10. Prepare 2 tsp of mayonnaise.
11. It's 1 tsp of lemon juice.
12. Prepare 15 g of Parmesan, grated.
13. You need 2 tbsp. of crème fraiche.
14. It's a little of cold water.

But where did Caesar salad come from? Many people assume the salad has ties to Julius Caesar, but it actually originated in Tijuana, Mexico. Crazy enough Caesar salad originated in Tijuana, Mexico by an Italian named Caesar Cardini. He quickly opened a restaurant and a few years later created the Caesar Salad.

Classic Caesar salad instructions

1. First prepare the dressing: chop up the garlic and the anchovies roughly and pound them into a paste in a mortar and pestle. You might need to add a little black pepper to grind it more easily. Add the rest of the ingredients, mix well and add enough water to have a spooning consistency..
2. Pick the chicken meat off the bone (make sure it’s at room temperature) and tear or cut into bite sized pieces..
3. Fry the bacon with a little butter until quite crispy. Remove from the pan with the slotted spoon, leaving the fat in. Add the rest of the butter, turn the heat up and toss in the bread cubes. Cook, turning and stirring, adding butter if necessary, until crisp and golden on all sides. Take off the heat, add the grated Parmesan and toss to coat the croutons. Drain on a paper towel..
4. Chop the lettuce and mix in a bowl (or individual serving bowls or plates) with a little of the dressing. Add the chicken pieces, sprinkle with bacon and Parmesan shavings, top with the croutons and serve with the extra dressing on the side..

In a large wooden or glass bowl mash the garlic into the salt until smooth. Add the dijon, worcestershire, and anchovy paste. This is why caesar salad has enduring popularity. Done right, everybody loves this recipe. my kids, friends, wife, guests, all rave. It made seem a little salty, but this is way caesar salads are everywhere!!.