Do I need to add an egg to the Caesar salad: how to assemble it correctly, what kind of salad is needed, how to refuel correctly?

You can add an egg to Caesar salad. But many cooks do without it.

Content

Traditional American vegetable dish of Italian origin - caesar salad. The original preparation of this food remained in history, but the best cooks of the world were able to recreate this culinary masterpiece as accurately as possible.

Read on our website an article on the topic: "11 most delicious recipes for salad with tuna". You will also learn how to choose the most delicious tuna canned for salad.

At cooking salad Caesar There are special subtleties, tricks and their own characteristics. How to avoid mistakes in its preparation and how to surprise guests we will tell you in this article. Read further.

Do Caesar Eggs add to the salad: is it necessary?

When preparing such a dish, housewives often have different questions. For example, whether they add to caesar salad eggs and is it necessary?

It all depends on whether you want to see this ingredient in your dish.
According to a classic recipe, cooks are added prepared chicken or quail eggs to salad.
But when cooking sauce, an egg is also used, so everything is at your discretion.

Creator of dishes Caesar Cardini cooked eggs in boiling water for one minute, so they reached the desired consistency, and then withstand them at 15-25 ° C.(room temperature) during 13-15 minutes. This is not an obligatory ingredient in the dish, but even without it the salad will not be so satisfying, tasty and rich. There are some more questions that often arise in preparation. Read further.

What kind of salad is needed for Caesar?

Let's get back to the classic recipe salad Caesarwhich appeared in 1903. Two leaf salads were used for the dish, according to sources, salad Romano or latuk. Each time, variations of this ingredient are changing, and which one to choose depends on you. Let's figure out what the pluses of each of them are.

Romano:

The oldest and most popular salad in the world.
It is very useful for the cardiovascular system, the normalization of hemoglobin in the blood.
Reduces blood pressure, and also reduces the effects of harmful salts on the body.
The abundance of vitamins and minerals contributes to the normalization of the water-salt balance of the human body.
Romano leaves are characterized by juicy, delicate nutty, and also go well with soft cheeses, so they will be an excellent addition in the dish.

Latuk:

The salad is rich in a lot of useful components and vitamins.
The calorie content is no more than 15 kilocalories per hundred grams of plants.
It has not only dietary, but also therapeutic effect.
Its use saturates the body with moisture.
Romano and iceberg are considered a Latuka hybrid.
Compared to Romano, the brass is softer, delicate.
To prepare it, it is better to tear it into small pieces, hold in ice water for crunch and add to the dish.

Radikko:

A popular salad among Italians.
It has the property of purification of blood, and also helps from insomnia.
The taste is island, and fresh goes well with cheeses in a salad seasoned with olive oil.
To reduce bitterness, you can dip the leaves in boiling water.
Radikko contains a number of useful vitamins, such as E, C, K, Mgand others, as well as the substance Antocyan, which gives the leaves juicy, ripe grenade color.

Before choosing a dish for the dish, try each of them, because the variety of tastes will have its own highlight in combination with other ingredients.

The gas station for Caesar is “cherry on the cake” in our preparation. The legendary dish will not be so exquisite and fragrant without refueling. This should be paid to special attention, because the effectiveness of the taste of the salad will depend on the method of making the sauce. Read further.

Caesar sauce at home - recipe: how to refuel correctly?

Preparing a Caesar sauce at home is simple. Below we describe several recipes, and how to correct the dish. So, I would like to note several cooking options:

Classic (2-3 servings). For this we will need:

Olive. Oil - 20 g
Egg - 2 pcs.
Mustard - ¼ teaspoon
Lemon juice-1-2 teaspoons
Rafinir. Oil (to choose from) - 30 g
Balsamic vinegar-2-3 drops
ANCOUS fillet - 2 pcs.
Salt, pepper - to taste

Do this:

In the pan, boil water and add a pinch of salt. Then stir the water with a spoon and pour a raw egg into boiling water (into the formed funnel) for 30 seconds. Take the pan from the fire. After a minute, pick up the egg and cool. In this way, we cook an egg for a traditional dish, but you can also just take a boiled egg.
Now we break the other egg into a deep cup of the blender.
Put the mustard. Next, squeeze lemon juice. Beat all the ingredients with a blender at minimum speed.
Pour the oil without stopping the device. Beat, until the light mass in the bowl thickens.
Grind anchovy fillet and add to the gravy.
Beat this resulting gravy sow with a submersible blender or a large fork until smooth.
Pour a couple of drops of balsamic vinegar (in the traditional recipe, Woster sauce). Sprinkle with ground pepper and taste what happened.
If there is not enough taste, you can put salt, lemon juice or mustard.

The sauce is ready. It is advisable to leave it for 15 minutes For insisting, and before serving, season them a salad. You need to store the sauce in the refrigerator.

Boiled yolks(3-4 portions):

Yolk - 2 pcs.
Lemon juice - 3 tbsp. tablespoons
Garlic-1-2 teeth
Mustard-1-2 teaspoons
Olive. Oil - 50 ml
Rafinir. Oil (to choose from) - 50 ml
Salt - to taste

Do this:

Boil eggs 8-10 minutes, cool and remove the shell, separate the yolk, the protein is not needed. Add mustard to the yolks and the garlic passed through a special “crush”. Rub with a fork.
Pour lemon juice and pour a pinch of salt. Net the mass.
Pour the oil, mixing well or wiping the mixture with a submersible blender. Let the mass stand up 15-20 min. so that all the components are mixed.
After a while, bring the sauce to uniform, rubbing to the consistency of sour cream.
Try what happened. If necessary, put another salt or mustard. The sauce is ready.

But how to prepare a salad is identical to how it is prepared in restaurants. For a while you can imagine yourself as a chef and plunge into the preparation of this wonderful dish. Read further.

How to assemble the perfect Caesar salad-Caesar Salad: tips from the chef

The perfect salad Caesar is Caesar Salad

Chef Thomas Wenger represents a light and fast way to make salad ( 30 min.) For 4 servings. The cook uses the ingredients a little more than ordinary housewives, but the taste is more saturated. How to collect the perfect caesar salad - Caesar Salad? Here are the advice from the chef:

For a dish, we will need:

Salad Romano - 30 g
Parmesan cheese - 40 g
Crispy bacon - 30 g
30 grenok
ANCOUS fillet - 3 pcs.
Lemon juice - 2 tbsp. tablespoons
Mustard - 1 tbsp. a spoon
Puree from one garlic teeth
Balsamic vinegar-2-3 drops
Yolk - 1 pc.
Olive. Oil - 30 g
Grated parmesan - 1 spoon
Pieces of bacon-4-5 pcs.
Black ground pepper salt - to taste

Do this:

Mix anchovies in a salad bowl, gallstered garlic teeth and mustard. Mix well, then add egg yolk, parmesan cheese.
Add olive. oil.
Next, season with lemon juice, balsamic vinegar, salt and pepper.
Mix the leaves of the novel and sprinkle Parmesan chips, pieces of bacon and croutons.

The sauce can be prepared according to the previously described recipes. Bon appetite!

You already know how to make a sauce, which salad to add, and are familiar with the recipe from the chef from Poland. For fans of the exquisite kitchen, they prepared a couple more delicious recipes given below. Read further.

Caesar recipe with shrimp: ingredients, step -by -step cooking

Shrimp is tasty, nutritious and dietary food. Caesar with such an ingredient will be specially unique and unique. Try cooking it. Below you will find a Caesar recipe with shrimp. Here are the ingredients and step -by -step preparation:

Components of products:

Shrimp - 400 g
Romano or brass salad - 300 g
Cherry-3-4 pcs.
Egg - 2 pcs.
Garlic tooth-2-3 pcs.
Lemon juice-3-4 tbsp. tablespoons
White bread - 200 g
Olive. Oil - 150 ml
Sugar - 1 teaspoon
Balsamic vinegar - 1 teaspoon
Mustard - 1 teaspoon
Black pepper, salt - to taste

Do this:

Pour olive. Oil to the container and add garlic chopped with a knife.
Fuck crackers from the loaf. Cut the pulp with cubes and fry in a frying pan with a small amount of olive. Oils and garlic. Leave them to cool.
We bring the water in the pan to a boil, throw it there boiled-shrewd shrimp (you can take tiger or royal) and a pinch of salt-n and 2-3 minutes.
We take out and water the shrimp 1 tbsp. spoon oil with garlic and 1 tbsp. spoon lemon juice. Leave it to pickle. Boiled shrimp can be immediately poured with hot water with a lot of salt. After such manipulations, they will be ready and will not have to be cooked again.
For refueling, take oil with garlic (about 4 tbsp. spoons), mustard and a couple of spoons of lemon juice. Mix and leave to infuse.
In large pieces, we break the leaves of the selected salad.
Boil quail eggs and cut in half. Instead, you can take chicken eggs or do not use any at all. Cut the cherry tomatoes, rub Parmesan cheese and add to a bowl with a salad.
We season the dish with the sauce and mix.
We take the incorrect shrimp and fry in the pan.
Combine shrimp with the main dish and add crackers. You can sprinkle with parmesan on top.

Caesar is ready. This is a simple fast -cooking dish with all ingredients available, but it turns out very tasty and original. The next recipe is similar to the previous one, but there are its own nuances of cooking. Read further.

How to cook Caesar classic with chicken: recipe

According to the classic Caesar Prepared with chicken. So it tastes more familiar to many people. It turns out hearty and useful. How to cook Caesar is classic with chicken? Here is the prescription:

Prepare the following products:

Chicken fillet - 300 g
Parmesan - 150 g
Olive. Oil - 150 ml
Cherry - 4 pcs.
Egg - 1 pc.
Drain. Oil - 2 tbsp. tablespoons
BAGUETTE
Romano or brass salad - 1 beam
Lemon juice - 2.
Garlic tooth - 3 pcs.
Anchovies - 4 pcs.
Mustard - 1 teaspoon

Do this:

Wash the salad leaves under the tap, tear them into pieces and put them in a plate, take it into the refrigerator.
Fry in a pan 1 chopped garlic teeth on the drain. oil for about a minute.
Cut the chicken fillet with medium pieces and fry to a rosy crust in a frying pan.
Take chicken pieces from the pans, add a second spoon of drain. Oils and a second chopped garlic teeth. Melt the oil and fry the loaf of the loaf in it with cubes to a golden crust. Put the dried pieces of the loaf on a paper towel.
Cut the cherry in 2 parts. Put the torn lettuce, chicken and cherry on the dish.
Prepare the sauce. Beat a mixer for this 1 egg, 1 teaspoon of mustard, crushed garlic tooth, lemon juice and 4 anchose. Gradually pour in 150 ml olive. oils.
Before serving on the table, pour Caesar with gravy-sousing and sprinkle with crackers with grated parmesan. Enjoy your meal!

Since the preparation of the first salad, the constituting this dish has often changed. Therefore, in our time with a variety of tastes, you can come up with your original recipe with the addition of your own sauce or other unusual ingredients. Experiment, create sensational dishes, but do not forget to enjoy traditionally sophisticated Caesar. Enjoy your meal!