Dear readers! It's not that I want my blog to become a recipe book, but it's the most efficient way to share information. Tomek asked me for a recipe, and this way the whole internet can find out too.
So, getting back to Caesar himself, as many recipes as I've seen, I've seen various variations. This salad from this recipe tastes exceptionally good to me, so I recommend it.
Caesar Salad
Ingredients
- 2 chicken breasts
- Iceberg lettuce
- 1 red bell pepper
- Canned corn
- Whole-grain toast
- For the dressing:
- 100g mayonnaise
- Anchovies (4 fillets) - I use a whole small can
- Capers (1 teaspoon) - I use a whole small jar of capers
- Grated Parmesan cheese - 2 tablespoons
- Sour cream (50g)
- Salt
- Pepper
- Lemon juice
Instructions
- Rinse the chicken breasts in cold water, pat them dry with paper towels, and remove any membranes. Cut them into thin strips, season with salt and pepper, and fry them in a pan until they turn golden brown.
- Preheat the oven to 180 degrees Celsius and make croutons from the diced bread. (Note from PL: I simply fry bread cubes in a pan, stirring constantly, and don't need to use the oven.)
- In a bowl (or blender), combine mayonnaise, capers, anchovies, add Parmesan cheese, pour in sour cream, and blend everything on high speed. Season with salt, pepper, and lemon juice as needed.
- Disassemble, wash, and thoroughly dry the lettuce. Tear the leaves into smaller pieces with your fingers.
- Remove the seeds from the bell pepper and dice it finely.
- Drain the corn and mix half a can (I use the whole can - PL) with the bell pepper.
- Arrange the lettuce on a plate, sprinkle the vegetable mixture on top, and drizzle with the dressing.
- Add croutons and arrange the freshly fried chicken strips while they are still warm.