Skip to main content

CAESAR SALAD - VARIOUS RECIPES



This is one of those salads that everybody has their own way in preparing it. This is the one I have done today, but sometimes I also add hard-boiled eggs or cherry tomatoes.
I also usually make it as a side dish for various things so I vary it all the time. Today I served it with some crumbed fish. See variations below.

INGREDIENTS

2 small cos lettuces, leaves separated & shredded
8 slices of Serrano or bacon
2 - 3 slices of bread to make the croutons
Parmesan cheese, grated
Parmesan cheese, shaved, to serve
3 hard eggs, cut into quarters (optional)
250 gr cherry tomatoes (optional)

Salad dressing
1 egg
1 small garlic cloves
1 teaspoon Dijon mustard
1/2 Tbsp Worcestershire sauce
2 anchovies fillets
150 ml of extra-virgin olive oil
Juice of a lime or 2 tablespoons of natural lemon juice
40 g grated parmesan

METHOD:
Shred lettuce and put it in a bowl or platter to serve. Mix with grated cheese.


Put Serrano ham in a pan without oil and let it fry until it becomes crispy. (If you use bacon, slice it finely and fry it until it is crispy).


To make the croutons, cut the slices of bread into unequal pieces and put it in a baking platter. Add some salt, pepper, and dried herbs if you have it and mix well with some oil.
Put them under the grill for a couple of minutes, turn over and let them roast on the other side. Remove them from the oven and allow to cool.
If you use tomatoes and eggs, cut tomatoes in half and the eggs in quarters.
To serve, put tomatoes, eggs, croutons and ham or bacon over the lettuce and finish with the shaved parmesan.

Here with boiled eggs 
To make the sauce, put all the ingredients except lemon juice and parmesan in a container and use a hand-held blender to mix all ingredients. It should resemble a thin and light mayonnaise. 
Serve in a separate bowl.

Serves 4

Here it was served with pork, beef and venison sausages


VARIATIONS
Caesar salad with crumbed fish.
If you want to serve it with fish, this is a recipe that we love.
Crumb the fish fillets (or butterflied sardines) with the following ingredients:

100 gr bread crumbs
65 gr grated parmesan
2 tablespoons chopped parsley
3 anchovy fillets finely chopped
2 eggs, slightly beaten

Mix all ingredients except eggs in a bowl.


Dip the fillets in the egg.


Crumb the fish fillets with the bread crumb mixture, making sure they are well coated.


Cover and put in the fridge for about 30 minutes. 
To cook the fillets, add some olive oil in a frypan and cook until the fish is cooked through and it is light brown and crunchy.

Here served with crumbed ling fillets
Serve next to the salad with some dressing on the side.

Caesar salad with Chinese style chicken.
To serve it with chicken this is a recipe that is also very good.
Marinate 2 chicken breasts cut into slices about 2 cm thick with the following ingredients:

1 Tbsp grated ginger
1 tablespoon soy sauce
1 teaspoon oyster sauce 
2 teaspoons ketchup
1 teaspoon sesame oil

Put the marinade in a bowl and mix in with the chicken. Cover and leave in refrigerator for about 2-3 hours.
To cook the chicken, place 50 grams of rice flour, 100 grams Panko bread crumbs and a lightly beaten egg in three separate bowls.
Drain the chicken from the marinade, coat it with the flour, then the egg and finally with the bread crumbs.
Fry in a non-stick frypan with some olive oil until golden brown.
Serve next to the salad with some dressing on the side.

Bon appetit 😋!

Comments

Popular posts from this blog

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste.  Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much.  Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and shred the

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb.  If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Place t

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad.  My husband thought that they were made with mince meat!!  Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriander seeds

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚  Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'.  Place these in an earthenware oven dish.  Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic.  Mix up well, add your white wine.  Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop the dish back in the ove

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c