There are several versions about what could be the origin of the Caesar salad. The best known is undoubtedly the version in which a group of US airmen who traveled to Tijuana in search of alcohol. In the United States, Prohibition had been implemented and it was impossible to find a drop of alcohol in the entire territory. These aviators arrived at the Caesar's Hotel run by the chef César Cardini, ready to eat a salad. As Cardini did not have the necessary ingredients for its preparation, such as tomato or onion, he decided to take several ingredients that he had at that time and with them he made a "salad" that these aviators loved. It was they who brought the recipe to their country and from there it became known throughout the world. Later, Cardini registered the sauce with the name "Cardini's Original Caesar Dressing Mix" and the salad took the name Caesar Salad in honor of this cook.
There are also many variations, this is the one we like the most.
Caesar Sauce Recipe
- 150 ml of virgin olive oil
- 50 ml of lemon juice
- 50 grams of Parmesan cheese
- A tablespoon of mustard
- A tablespoon of honey
- An egg yolk
- Two cloves of garlic
- ground black pepper
- 3 or 4 anchovies (Optional)
Caesar sauce is one of the most famous sauces internationally, which we can find almost anywhere, and it is known above all for being used to prepare Caesar salad, one of the most successful salads. The traditional recipe has evolved over time, and some additional ingredients have been added, which means that there are many variants of the sauce, maintaining its traditional base. Here we show you one of the most used recipes to make Caesar sauce, which we hope you like.
To prepare it at home we are going to use a blender, so in the glass of it we are going to start by adding the freshly squeezed lemon juice, straining the seeds that may fall, the yolk of an egg, mustard, honey and salt and ground black pepper to taste. We are going to beat it as well as possible until leaving a creamy and homogeneous mixture, and then add the peeled and chopped garlic cloves, the grated Parmesan cheese or a similar one.
If you want to make it with anchovies, it is time to add 3 or 4 anchovy fillets to the blender glass, which is not an ingredient that was originally used, but today it is almost one more in the preparation of the Caesar sauce. . We mix everything again until we get a compact and dense mixture again, without large pieces of garlic or anchovies, if they have been added to the mixture. We are going to have a fairly thick and dense sauce, which we are going to finish preparing next.
Finally, we will add the virgin olive oil to the blender glass and beat again to mix all the ingredients well and thus form the Caesar sauce, which we can make more or less dense depending on how we are going to use it to serve in a salad or in another different dish. The indicated amount of oil is to make it as a salad dressing, if you need more or less, adjust it according to your needs and your taste. And you will already have a rich Caesar sauce ready, which if you are going to serve in a salad, we recommend serving it together with some pieces of toast, to complete a delicious Caesar salad.
Servings / Units: 1
Approximate Preparation Time: 15M
Approximate Calories: 475
2 romaine lettuces
150ml olive oil
200g of Parmesan cheese
juice of 1/2 lemon
40g canned anchovies
1 teaspoon mustard
1 clove garlic
100g croutons (toasted bread cut into cubes)
1 teaspoon Worcester sauce
2 chicken breasts
Cherrys tomatoes (optional)
Salt and pepper
drizzle of olive oil more, to cook the breasts
1.- The most important thing about this recipe: Caesar sauce. To prepare it, in a mixing glass we put the egg, the 200ml of olive oil, and the lemon juice. We put a hand mixer or turmix in the bottom of it and we give it a "cane". After 10 seconds, we raise the mixer a little bit, without stopping to beat. We leave 5 more seconds and now we can continuously raise and lower the mixer, always without stopping beating. We will have our mayonnaise made, the base of the Caesar sauce. Keep in mind that there should be something liquid, because we are going to add more ingredients next.
2.- To obtain our caesar sauce, we add a clove of garlic, the lemon juice, the anchovies, drained of their oil, the mustard, the worcester sauce, and about 50g of the Parmesan cheese to the mayonnaise we have just prepared. We beat everything again. With these solid ingredients, we will get a sauce with more body. If it is too dense, you can add a small splash of milk and stir, until there is a sauce with a certain little body, but still liquid.
3.- Once the sauce is prepared, we continue with the preparation of our Caesar salad. Season and cut the chicken breasts into bite-size cubes. We put them in a pan, with a drizzle of oil and over high heat, and cook them for a few minutes. Let them take color on the outside and cook inside.
4.- While the chicken is cooking, in the bottom of a salad bowl, put a couple of tablespoons of the sauce that we just made. on it, we place the lettuce cut into pieces, the cherrys tomatoes and the arugula (these last two ingredients are not typical of the Cesar salad. But I love them) the croutons, the rest of the Parmesan cheese, cut into thin slices and finally, the chicken, when it is fully cooked. We ended up dressing our salad with more caesar sauce. Serve it immediately, because the heat of the chicken will give it a touch of very interesting warm salad.
This is a similar recipe, it is not the same as the original but it has much fewer calories, if you are on a diet it will be good for you:
1 boiled egg
125 gr of fresh cheese
1 clove garlic
1 teaspoon mustard
2 teaspoons Parmesan cheese
1 pinch of salt
1 tablespoon of water (optional)
How to make a light Caesar sauce
We are going to start by putting the hard-boiled egg in a bowl to beat and we are going to add the fresh cheese. We also add the garlic clove, the mustard, a pinch of salt, the Parmesan cheese and the anchovies.
We beat with the arm mixer until a thick sauce is left. If we see that it is too thick, we will add a little water to make it more liquid. Now we have our light Caesar sauce ready to use as best suits us.
Caesar Sauce Recipe
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