Salad
Description
Perfect for an everyday table. The non-classic but very tasty "Caesar" is ready. This salad is very spring-like, delicious and original. It's best to use eggs boiled for 5-6 minutes in this salad. With such eggs, the yolk remains slightly runny, making the egg taste more pleasant, fresh and vibrant. Garnish optionally and serve.
Instructions
- 1
Step 1
To prepare the "A-la Caesar" salad, you need to prepare and wash the salad leaves. Sort through the leaves, wash them, and dry thoroughly. Tear the leaves by hand into pieces of the desired size (choose the size yourself). Salad leaves should never be cut, as they lose their appearance, turn dark, and become limp. Always tear salad leaves by hand.
- 2
Step 2
Grate the hard cheese on a grater. Parmesan is used in the classic Caesar, but you can use any available hard cheese. Put some of the cheese on the salad leaves, and set the rest aside.
- 3
Step 3
Prepare the sauce. Mix sour cream with spices (I use several types of pepper, tarragon, a little dried garlic, salt, pepper, and a bit of sugar). Add all spices to taste.
- 4
Step 4
Boil the chicken eggs. Fry the chicken fillet in vegetable oil (salt the fillet before frying). Peel the eggs and cut them into pieces. Let the chicken fillet cool down. Arrange the prepared ingredients on lettuce leaves.
- 5
Step 5
Garnish the salad with red caviar. Prepare homemade croutons by browning cubed pieces of baguette in a pan or oven. Place the croutons on the salad.
- 6
Step 6
Sprinkle the salad with cheese once more, if desired. Add the sauce—and serve the salad.