Salads — Recipes

Classic Caesar salad

Classic Caesar salad


  • Romain lettuce: 400 g
  • Chicken fillet: 200 g
  • Parmesan: 120 g
  • Wheat bread: 100 g
  • Extra virgin olive oil: 40 ml
  • Worcester sauce: 5 ml
  • Eggs: 2 pcs.
  • Garlic: 1 clove
  • Lemon: 1/2 pc.
  • Marine salt: 3/4 tsp.
  • Dried garlic (powdered, granulated): 1/2 tsp.


Cooking time: 30 minutes

Servings: 4

Start with making croûtons. Dice the slightly dried bread evenly and spread over a sheet pan. Put into the oven for 7-10 minutes at 180°C, until a golden color appears.Bread croûtons on a sheet pan

Now, we need to cut our chicken fillet in flat slices up to 1 cm thick. Important: cut across the grain. Fry the fillet slices in a small portion of olive oil, until you get a golden crust on both sides. Do not forget to add some salt and sprinkle with dried garlic. When ready, put the fired fillet aside until serving time.Chicken fillet on a frying pan in olive oil

Thoroughly wash the lettuce leaves in cold running water, then let them dry. Then, hand-tear them into large pieces.Washed leaves of romaine lettuce on a plate

Prepare a bowl for making the specialty Caesar sauce. Wash the eggs thoroughly and let them light-boil for about 1 minute. Break the eggs.Slightly boiled eggs with partially set white in a bowl

Carefully mash the peeled and diced garlic in a mortar while adding salt, until you get a homogeneous mass. Add some olive oil, mix again, and add the mixture to the bowl with the eggs. Beat the sauce-to-be using a fork, while adding several drops of the Worcester sauce and juicing the lemon half into the mix.Garlic in a mortar with olive oil, eggs, Worcester sauce, and lemon juice

Pour the sauce over the lettuce leaves.Lettuce leaves under the specialty Caesar sauce

Add the finely grated Parmesan into the salad bowl and stir well again.Grated Parmesan over lettuce leaves with sauce

Use broad flat plates to lay out the lettuce leaves, already with the sauce and cheese, add some croûtons, and put chicken fillet pieces on top. Optionally sprinkle with Parmesan chips. Serve when ready.

Bon appétit!




Your message is sent