The famous Caesar salad is named after its author, the Italian Caesar Cordini. According to legend, Caesar needed to build a certain dish from what was in the pantry. The Italian coped with the task so brilliantly that the salad remains popular for several decades. Since its inception, many options for the dish have been invented. Here are a few of them.
In the classic, initial version, the salad was prepared like this. The culinary inventor rubbed the salad bowl with garlic, put lettuce leaves there, and added olive oil. I dipped chicken eggs into boiling water for one minute, then broke them into the same bowl. There were also added a little fried croutons, herbs, lemon juice and grated cheese. Modern housewives prepare such a salad in a variety of ways.
For Caesar with tofu, take 8 cloves of garlic, 2 anchovy fillets, 2 pitted olives, 450 g soft tofu, a couple of lemons, a glass of olive oil and some lettuce. Fry the garlic a little. Mix olives, mustard, anchovies and garlic in a blender until puree. Place everything in one bowl. Add tofu, squeeze lemons there. Add olive oil to the puréed mixture with constant stirring. Add pepper, salt to taste. Place the lettuce leaves on a flat plate and pour over the mixture. You can sprinkle some croutons on top.
No less interesting is the Caesar recipe with radishes and shrimps. Boil 100 g of shrimp, prepare 5 radishes, lettuce, some rye croutons, avocado. It will not be superfluous to add a little cheese to the dish - for example, 50 g of mozzarella, feta. For dressing, take mustard on the tip of a knife, a teaspoon of balsamic vinegar, the same amount of vegetable oil, and a pinch of thyme.
Heat the skillet and pour oil over it. Fry croutons and thyme on it. Cut the radish and cheese into large cubes. Pull lettuce leaves into shreds, put in a salad bowl. Arrange shrimp, cheese and radish on top, sprinkle with croutons. For the sauce, mash the avocado with a fork and beat with mustard, vegetable oil and vinegar until smooth. Season the salad with the mixture.
