Caesar salad (Insalata Caesar)
Caesar salad, also known as "Caesar salad," is one of the most famous dishes in the world, made with romaine lettuce, grilled chicken, crispy croutons, and shaved Parmesan cheese, topped with the irresistible Caesar dressing.
- Lattuga romana già pulita, 400 gr
- Petto di pollo, 500 gr
- Parmigiano in scaglie, 60 gr
- Sale, q.b.
- pepe, q.b.
- Olio extravergine di oliva, q.b.
- Pane, 200 gr
- Olio extravergine di oliva, q.b.
- Sale, q.b.
- pepe, q.b.
- Maionese, 150 gr
- Parmigiano grattugiato, 50 gr
- Acciughe sott’olio, 5 gr
- Succo di limone, 25 ml
- Senape, 15 gr
- Salsa Worchestershire, 15 ml
- Acqua, q.b.
- crostini di pane, q.b.
- Parmigiano grattugiato, q.b.
- Per preparare la Caesar salad, innanzitutto taglia il pane a cubetti, sistemali in una ciotola e condiscili con l'olio, il sale e il pepe (1).
- Distribuiscili poi su una teglia e inforna a 190 °C per 15 minuti, girandoli di tanto in tanto, finché non saranno croccanti e dorati (2).
- Taglia il petto di pollo a fette spesse 1 cm al massimo, condiscilo con olio, sale e pepe, quindi massaggia per bene la carne (3).
- Cuoci il pollo su una griglia rovente (4), poi taglialo a listerelle e tienilo da parte.
- Occupati della salsa: raccogli in un recipiente la maionese, il parmigiano grattugiato, le acciughe sott'olio sminuzzate e il succo di limone (5).
- Unisci la senape, la salsa Worchestershire e il pepe (6).
- Mescola per bene fino a ottenere una salsa omogenea, quindi versa un goccino d'acqua (7) e amalgama ancora per qualche istante.
- Infine, pulisci l'insalata romana e taglia le foglie prima a metà nel senso della lunghezza, poi a quadrotti (8).
- Sistema insalata e pollo in una ciotola capiente (9).
- Aggiungi i crostini e le scaglie di parmigiano (10).
- Completa con la salsa e inizia a mescolare il tutto (11) così da distribuire il condimento alla perfezione. Infine, trasferisci in un piatto da portata, aggiungi ancora qualche crostino e una spolverizzata di parmigiano.
- La Caesar salad è pronta per essere gustata (12).
The recipe was invented in 1924, for the Fourth of July, by Cesare Cardini, an Italian chef who emigrated first to the United States and then to Tijuana, Mexico. The original recipe actually called for hard-boiled eggs; later, these were replaced, in the most popular version, with grilled chicken breast.
Our chef Michele Ghedini shows you how to make a perfect Caesar salad at home, finished with a creamy dressing made with mayonnaise, lemon juice, anchovies in oil, mustard, grated Parmesan cheese, and Worcestershire sauce. Quick and easy, it's perfect for a light lunch, or to take with you to the office or for an outdoor picnic.
Learn how to make Caesar salad with step-by-step instructions and tips. If you liked this recipe, also try the chicken salad and the chicken and potato salad.
How to prepare Caesar salad
To prepare the Caesar salad, first cut the bread into cubes, place them in a bowl and season them with oil, salt and pepper 1.
Then spread them out on a baking tray and bake at 190°C for 15 minutes, turning them occasionally, until they are crispy and golden 2.
Cut the chicken breast into slices no thicker than 1 cm, season with oil, salt and pepper, then massage the meat well 3.
Cook the chicken on a hot grill 4, then cut it into strips and set aside.
Make the sauce: combine the mayonnaise, grated Parmesan, chopped anchovies in oil, and lemon juice in a bowl.
Combine the mustard, Worcestershire sauce and pepper 6.
Mix well until you obtain a smooth sauce, then add a drop of water 7 and mix for a few more moments.
Finally, clean the romaine lettuce and cut the leaves first in half lengthwise, then into squares 8.
Arrange the salad and chicken in a large bowl 9.
Add the croutons and parmesan shavings 10.
Top with the sauce and begin to mix everything together so that the dressing is evenly distributed. Finally, transfer to a serving dish, add a few more croutons and a sprinkle of Parmesan cheese.
The Caesar salad is ready to be enjoyed 12.
