I won’t claim that this is the only correct recipe (I’ve already talked about the classic one), because I’m sure: tastes regarding Caesar salad aren’t always worth debating. Love for this salad is a very individual matter.
For me, for example, dressing is important. I’ll share my version, which I adore and recommend, but the rest is up to you. You can add or remove something depending on your taste.
Main Ingredients:
- A large bunch of lettuce leaves (romaine, iceberg, or other) — rinse well and soak in cold water
- 1 chicken leg (thigh)
- 100 g smoked bacon
- 2 chicken eggs or 5 quail eggs
- 4 slices of bread
For the Dressing:
- 3 tablespoons of sour cream
- 1 lemon
- Olive oil
- Sea salt
- 4 cloves of garlic (finely chopped)
- A large handful of grated parmesan
First, prepare the chicken leg: coat it with olive oil, sprinkle it with salt and pepper, then bake it in the oven or fry it in a pan. I prefer using a chicken leg because it always turns out juicier than breast meat. While the chicken is cooking, slice the smoked bacon into strips and lightly fry it in a pan.
Rinse the lettuce leaves thoroughly and soak them in cold water for a while — this will make them crispier. If you’re using iceberg lettuce, you can skip this step. Boil the eggs to your desired level of doneness.
For the dressing, mix sour cream, the juice of one lemon, about 3 tablespoons of olive oil, sea salt, finely chopped garlic, and grated Parmesan in a mortar (or a small bowl). Stir everything thoroughly until you get a smooth mixture.
Once the chicken is ready, slice the eggs into wedges. In a large bowl, tear the lettuce leaves with your hands, add the fried bacon, shred or tear the chicken meat from the leg, and add the eggs. Toast the bread in a pan or toaster, then break it into pieces and add it to the salad.
Generously drizzle the salad with the dressing and sprinkle with grated Parmesan. It’s precisely in this rustic style, where everything is roughly chopped and assembled by hand, that I love Caesar salad. And with this unforgettable garlic-Parmesan dressing, it’s sure to win you over too!
Main Ingredients:
- A large bunch of lettuce leaves (romaine, iceberg, or other) — rinse well and soak in cold water
- 1 chicken leg (thigh)
- 100 g smoked bacon
- 2 chicken eggs or 5 quail eggs
- 4 slices of bread
For the Dressing:
- 3 tablespoons of sour cream
- 1 lemon
- Olive oil
- Sea salt
- 4 cloves of garlic (finely chopped)
- A large handful of grated parmesan
First, prepare the chicken leg: coat it with olive oil, sprinkle it with salt and pepper, then bake it in the oven or fry it in a pan. I prefer using a chicken leg because it always turns out juicier than breast meat. While the chicken is cooking, slice the smoked bacon into strips and lightly fry it in a pan.
Rinse the lettuce leaves thoroughly and soak them in cold water for a while — this will make them crispier. If you’re using iceberg lettuce, you can skip this step. Boil the eggs to your desired level of doneness.
For the dressing, mix sour cream, the juice of one lemon, about 3 tablespoons of olive oil, sea salt, finely chopped garlic, and grated Parmesan in a mortar (or a small bowl). Stir everything thoroughly until you get a smooth mixture.
Once the chicken is ready, slice the eggs into wedges. In a large bowl, tear the lettuce leaves with your hands, add the fried bacon, shred or tear the chicken meat from the leg, and add the eggs. Toast the bread in a pan or toaster, then break it into pieces and add it to the salad.
Generously drizzle the salad with the dressing and sprinkle with grated Parmesan. It’s precisely in this rustic style, where everything is roughly chopped and assembled by hand, that I love Caesar salad. And with this unforgettable garlic-Parmesan dressing, it’s sure to win you over too!
