Easiest Way to Prepare Yummy Classic Caesar salad

Classic Caesar salad. Classic Restaurant Caesar Salad Classic Restaurant Caesar Salad. Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.

Toss everything together and you have a crisp, crunchy and refreshing salad. But where did Caesar salad come from? Many people assume the salad has ties to Julius Caesar, but it actually originated in Tijuana, Mexico. You can cook Classic Caesar salad using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Classic Caesar salad

1. Prepare of small roast chicken, or what’s left after your roast.
2. It's of Cos or Romaine lettuce.
3. Prepare of streaky bacon or pancetta, chopped roughly.
4. You need of butter.
5. Prepare of white bread, cut into cubes.
6. Prepare of grated Parmesan for the croutons plus some shavings, to go straight into the salad.
7. It's of For the dressing:.
8. It's of anchovy fillet in oil, drained.
9. Prepare of garlic.
10. It's of mayonnaise.
11. It's of lemon juice.
12. Prepare of Parmesan, grated.
13. Prepare of crème fraiche.
14. You need of cold water.

Chill the salad bowl - Doing this keeps the Caesar salad cold when tossing. As a result, it prevents the lettuce from wilting. Grate your own cheese - Packages of shredded cheese have an unpleasant waxy texture, and the flavor is not as bold as when it is freshly grated.; Make the Caesar salad dressing by hand - If you don't have an electric blender or food processor, you. Crazy enough Caesar salad originated in Tijuana, Mexico by an Italian named Caesar Cardini.

Classic Caesar salad instructions

1. First prepare the dressing: chop up the garlic and the anchovies roughly and pound them into a paste in a mortar and pestle. You might need to add a little black pepper to grind it more easily. Add the rest of the ingredients, mix well and add enough water to have a spooning consistency..
2. Pick the chicken meat off the bone (make sure it’s at room temperature) and tear or cut into bite sized pieces..
3. Fry the bacon with a little butter until quite crispy. Remove from the pan with the slotted spoon, leaving the fat in. Add the rest of the butter, turn the heat up and toss in the bread cubes. Cook, turning and stirring, adding butter if necessary, until crisp and golden on all sides. Take off the heat, add the grated Parmesan and toss to coat the croutons. Drain on a paper towel..
4. Chop the lettuce and mix in a bowl (or individual serving bowls or plates) with a little of the dressing. Add the chicken pieces, sprinkle with bacon and Parmesan shavings, top with the croutons and serve with the extra dressing on the side..

He quickly opened a restaurant and a few years later created the Caesar Salad. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. This is why caesar salad has enduring popularity. Done right, everybody loves this recipe. my kids, friends, wife, guests, all rave. It made seem a little salty, but this is way caesar salads are everywhere!!.