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

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