Master the Perfect Caesar Salad | Fresh Cherry Tomatoes, Crispy Chicken, & Croutons

The Caesar Salad is a timeless classic in the culinary world, beloved for its crisp romaine lettuce, crunchy croutons, and a creamy, tangy dressing that is unmistakably unique. This dish's origins trace back to the 1920s, credited to an Italian immigrant, Caesar Cardini, who ran restaurants in Mexico and the United States. The original recipe did not include anchovies, relying instead on Worcestershire sauce for a hint of umami. Over time, however, anchovies have become a common ingredient, either incorporated into the dressing or added atop the salad for an extra burst of flavor. Parmesan cheese, either shaved or grated, adds a savory depth, while the freshly made croutons provide a delightful crunch. Despite its simplicity, the Caesar Salad's perfect balance of flavors and textures has secured its place as a favorite among salad lovers worldwide.
Ingredients for Salad Cesar :
• 1 head of Romaine lettuce (about 500 grams)
• 200 grams cherry tomatoes, halved
• 90 grams bread cubes (for homemade croutons)
• 50 grams grated Parmesan cheese
• 2 cloves garlic (about 6 grams), minced
• 2 anchovy fillets (optional, about 10 grams), minced
• 1 egg yolk (about 18 grams)
• 30 ml lemon juice (about 2 tablespoons)
• 5 ml Dijon mustard (about 1/2 teaspoon)
• 80 ml olive oil (for dressing, about 1/3 cup)
• Additional olive oil for cooking croutons and chicken
• 2 boneless, skinless chicken breasts (about 300 grams each)
• Salt and black pepper, to taste
Preparation
Croutons Preparation
1. Prepare Bread: Cut the bread into 1-inch cubes.
2. Heat the Pan: Heat a few tablespoons of olive oil in a large skillet over medium heat.
3. Cook the Croutons: Add the bread cubes to the skillet. Toss them in the oil to coat evenly.
4. Season: Sprinkle with garlic powder or fresh minced garlic and a bit of dried parsley. Season with salt and pepper.
5. Toast: Cook the croutons, stirring frequently, until they are golden and crispy on all sides, about 5-7 minutes. Remove from heat and let them cool on a paper towel to absorb any excess oil.
Chicken Preparation
1. Season the Chicken: Season both sides with salt and pepper.
2. Cook the Chicken:
• In the same skillet, add a bit more olive oil if needed and heat over medium.
• Cook the chicken breasts for about 6-7 minutes per side, or until they are golden and cooked through (165°F/74°C internal temperature).
• Let them rest for a few minutes, then slice into strips or cubes.
Dressing Preparation
1. Create the Base: Whisk together the egg yolk, lemon juice, Dijon mustard, minced garlic, and anchovies in a bowl.
2. Emulsify the Oil: Gradually drizzle in olive oil while whisking continuously.
3. Season: Adjust the seasoning with salt and pepper to taste.
Salad Preparation
1. Prepare the Lettuce: Wash, dry, and tear the Romaine into bite sized pieces.
2. Combine Ingredients: In a large salad bowl, combine the lettuce, pan-cooked croutons, grated Parmesan cheese, and halved cherry tomatoes.
3. Dress the Salad: Toss with the dressing to evenly coat.
4. Add Chicken: Top with sliced chicken.
5. Serve: Garnish with additional Parmesan if desired and serve immediately.

[@ihorkoval3613]

After watching the video, I wanted not only to eat the salad, but also to try to prepare it so beautifully.

[@kolyokroka2022]

❤ So yummy dear friend❤Thanks for sharing!Happy day!❤

[@Oleh-lj3vt]

Thank you