Classic caesar salad with salmon

6 servings
15 min

The salad was named not after Guy Julius Caesar, but after the person most often called the author of this dish, the American cook of Italian origin Caesar Cardini, who in the 1920s and 40s owned several restaurants in the city of Tijuana, located in Mexico. According to legend, the salad was invented by Cardini on July 4, 1924 (on US Independence Day), when almost nothing remained in the kitchen, and visitors demanded food. In 1953, Caesar salad was recognized by the Epicurean Society in Paris as the best recipe that has appeared in America over the past 50 years. (Wikipedia)

How to make a classic Caesar salad with salmon? Prepare the ingredients. The fish will need a red, lightly salted fish. You can buy a ready-made one or salt it yourself. I took the eggs of quail, you can take ordinary ones, just cut them smaller. Tomatoes are better for cherries, small ones. You can take any leaf salad.

Make salad croutons first. How to make croutons? Cut the bread into small cubes. Take the bread better white. Toast them in a frying pan over a low heat, adding the crushed garlic and salt, until lightly crisp. You can add some oil when frying, but I love butter-free crackers.

Put well-washed and dried lettuce leaves in the salad utensils. It is better not to cut the salad, but to tear it with your hands. From contact with metal, lettuce oxidizes faster and loses shape. I took a salad mix, the iceberg will work well, and the most correct Caesar is cooked with romano salad.

Remove the red fish (I have ready) from the package and cut into medium pieces. Add the fish to a plate to the salad.

Boil quail eggs. To do this, put them in cold water, bring to a boil and cook then for 5 minutes. Then fill them with cold water, cool and clean. Cut each egg into two and add to the salad.

Wash the cherry tomatoes, dry and cut into quarters. Put them in a plate of lettuce.

Add the fried pieces of bread to the salad.

Sprinkle the whole salad with grated Parmesan cheese and add the & quot; Caesar & quot; sauce just before serving.

Prepare the products to make the sauce & quot; Caesar & quot;. Mustard take a soft taste, I have French. Olive oil or any vegetable oil. Instead of the scarce Worcester sauce, I use balsamic vinegar.

How to make a sauce? Lower the egg into boiling water for a minute, then remove it, break the shell and pour its contents into the blender container. Add the crushed garlic, mustard, vinegar or Worcester sauce, lemon juice, then whisk everything together with a submerged blender. Pour the oil in a thin stream. Whisk the Caesar salad sauce for another minute. In consistency, it should be like sour cream.

You can buy the sauce ready-made, you can make authentic, using all the necessary ingredients, without replacing them, or you can make a lightweight version using, for example, natural yogurt. All options are suitable, choose according to taste and capabilities. Pour the resulting sauce over Caesar and serve immediately to the table so that the crackers do not soften. Enjoy your meal!