The secret history and recipe of the beloved Caesar salad

Caesar Salad is a culinary masterpiece that combines easy preparation with exceptional flavor. The mix of crunchy textures, fresh vegetables, rich cheese, and tender chicken makes it a delightful experience.

Although many people mistakenly attribute the origin of Caesar Salad to Europe, its roots date back to the early 20th century in American-Mexican cuisine. The dish's name commemorates an Italian immigrant, Caesar Cardini, who ran a restaurant in the Mexican city of Tijuana. The salad was created in 1924 during American Independence Day when Cardini, wanting to satisfy the massive demand of guests, created a simple yet delicious composition from available ingredients. The original salad consisted of romaine lettuce, croutons, Parmesan cheese, and a dressing made of eggs, lemon juice, olive oil, and Worcestershire sauce. Although modern versions of the salad are often enriched with additions such as chicken, bacon, or avocado, this simple base remains unchanged.

Caesar Salad quickly gained immense popularity, especially in our country. In the 1930s, Hollywood actors and directors who visited Cardini's restaurant popularized it. Its simple yet distinctive taste pleased many, which is why it remains trendy.

The key to a good salad is a delicious dressing. Classic Caesar dressing combines olive oil, garlic, lemon juice, anchovy fillets, and Dijon mustard to create a creamy emulsion that gives the salad its characteristic and intense taste. Caesar dressing pairs perfectly with crunchy romaine lettuce and distinctive Parmesan cheese.

The original dressing cannot do without anchovies. These small, salty fish give it umami and saltiness, which are key to flavor. You can reduce the amount if you do not care for their intense aroma. Grated Parmesan adds a creamy texture and intense flavor to the dressing.

Caesar Salad with chicken is a delicious recipe for a party, a family dinner, or a light lunch.

Ingredients:

Caesar Salad Dressing:

• 4 anchovy fillets,
• 2 cloves of garlic,
• 2 egg yolks,
• about 3.4 fluid ounces of olive oil,
• juice of half a lemon,
• 1 teaspoon of Dijon mustard,
• 1 teaspoon of white wine vinegar,
• 1/2 cup of grated Parmesan cheese.

Croutons:

• 10.6 ounces of ciabatta,
• 5 tablespoons of olive oil,
• 1 teaspoon of sea salt.

Chicken:

• 1 chicken breast fillet,
• 4 tablespoons of olive oil,
• 1.5 teaspoons of dried rosemary,
• 1 tablespoon of grated lemon zest,
• 3/4 teaspoon of sea salt,
• 1/2 teaspoon of black pepper.

Additions:

• 1 large romaine lettuce,
• 3 tablespoons of grated Parmesan cheese.

Directions:

Step 1: Cut the chicken breast into strips and pound it with a meat tenderizer. Transfer to a bowl, drizzle with olive oil, add dried rosemary, grated lemon zest, salt, and pepper. Mix and set aside.

Step 2: Prepare the croutons for the salad. Cut the ciabatta into medium-sized cubes and place them on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, and mix. Place in an oven preheated to 320°F (160°C) for 20 minutes.

Step 3: Prepare the Caesar dressing. Finely chop the anchovy fillets with peeled garlic. Beat the egg yolk well with oil, add Parmesan, lemon juice, white wine vinegar, Dijon mustard, and chopped anchovy fillets with garlic and mix well.

Step 4: Fry the marinated chicken fillets in a pan. Tear the lettuce into pieces and transfer to a bowl. Add the baked croutons and sprinkle with grated Parmesan.

Step 5: Drizzle the salad with dressing and serve with the fried chicken breast. Enjoy!