You noticed that this salad recipe is not on the site, and not because I don't know about the famous Caesar Salad or because I don't like it. I couldn't reconcile myself at all and I couldn't stand the fat and heavy sauce, the classic one - I tried it in the same way, I don't like the taste or the texture anyway. And thinking that he has 1 cup of oil there, I didn't even want such a "light" salad. And this with an appetizing combination of lettuce with grilled chicken breast and flavored croutons.
The inspiration came to me suddenly, I said to try what if I replace the thick sauce of yolks and oil with a creamy yogurt or weaker cream, I omitted and anchovy (I do not like the aroma or taste, at least which I tried). Otherwise I left the other aromatic and tasty ingredients, necessarily Parmesan - and yes, I got a dressing of grade 20, it's wonderful and I would eat it with any other food not only in this salad.
Although it is not a classic Caesar salad, it is a much healthier and lighter adaptation, maybe even tastier than the original one. I assume that I will receive all kinds of corrections and comments, please refrain, I also know how to do a google search and see hundreds of salads of this kind, some more original than others. Mine is the best anyway!
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We prepare the meat:
The chicken breast is sliced lengthwise into 2-3 pieces. Sprinkle a little salt or pepper (other spices you like) on both sides on each piece.
Heat a grill pan very well and put the meat to cook.
When it is well browned on both sides, take it out of the pan and let it cool completely.
We prepare the croutons:
Cut the bread into medium-sized cubes.
Move them in an oven tray, or pan - season 2 tablespoons olive oil, a pinch of salt, dried garlic and some herbs (I used Italian mixture).
Bake for 10-15 minutes in the oven, stirring periodically, or in a pan - until nicely browned.
We prepare the dressing:
In a deep bowl put the yogurt, 1 teaspoon of salt, 1 tablespoon of olive oil and crushed garlic.
Add the mustard, a little black pepper and 3 tablespoons of parmesan, mix well with a spoon.
Notice that the sauce is quite thick.
We will have to dilute it a little more, I poured half a cup of boiled filtered water.
If the yogurt is a little more liquid, you may not need to dilute the sauce - if you notice that it is like an emulsion, omit the step with water.
Then blend well with the vertical mixer, to have a composition as fine and uniform as possible.
Notice that the sauce has such a texture that it should be like an emulsion flowing from the spoon, but not too watery.
You can do the previous steps even the day before, but later, after mounting the salad, it must be served immediately.
So, wash and dry the lettuce leaves. Then break the medium pieces and arrange in a salad bowl.
Chicken breast is cut into thin slices.
Distribute it evenly among the lettuce leaves.
Place the flavored croutons on top.
Pour the sauce over the salad, but do not use it all at once.
You better put it on the table and everyone will pour as much as they want over the salad.
Sprinkle a tablespoon of Parmesan on top and the salad is ready.
Serve it immediately and with great appetite, it is full and very tasty.
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