Caesar salad was invented almost 100 years ago by accident. The owner of one of the small restaurants, Cesar Cardini, needed to quickly and tasty feed unexpected guests. The Italian culinary specialist mixed the products in stock at that time, without assuming that the dish would become one of the most popular in the world.
It is necessary
- - 500 g romano salad
- - 70 g parmesan cheese
- - 4 small quails or quail meat
- - salt
- - ground black pepper
- - olive oil
- - thyme
- - 200 g cherry tomatoes
- - 3 cloves of garlic
- - a few slices of white bread
- - 7 g capers
- - soy sauce
- - 15 g anchovies
- - 300 g mayonnaise
Instructions
Step 1
If you are using small quail, then they can simply be cut into several pieces. Larger birds are best cut into fillets, skin and bones removed. Grate the meat with pepper and salt, fry in olive oil until a crust forms. Lightly sprinkle the thyme on the feathers as you cook.
Step 2
Cut the white bread into small cubes and mix with chopped garlic, salt and black pepper. The minimum amount of seasonings should be taken. Fry the workpiece in olive oil. You should have crunchy croutons.
Step 3
Chop the garlic, capers and anchovies. Add mayonnaise, soy sauce, olive oil and finely grated Parmesan cheese. Mix all ingredients into a homogeneous mass. Put the mixture in the refrigerator for 30 minutes.
Step 4
Place coarsely torn romano lettuce leaves, halved cherry tomatoes, garlic croutons and quail on a plate. Sprinkle the grated Parmesan cheese over the dish. Season Caesar with pre-cooked and chilled sauce.
