Layered salad
Description
The recipe won't take much time. Why do you need a layered version of the Caesar salad when the classic tossed version suits everyone? Well, I don't know—I've always enjoyed experimenting with food. And why not? Many believe that a layered salad looks much more "civilized" and is better suited for a festive table. Of course, this is debatable, but still, a simple layered Caesar salad recipe deserves to exist. You can use not only the main ingredients—croutons, lettuce leaves, and Parmesan—but also additional ones. Which ones? That's a matter of taste! In the photo, you see the salad with shrimp, but they can easily be replaced with fried or boiled chicken fillet, ham, bell pepper, cucumbers—whatever you prefer. Serve at the table.
Instructions
- 1
Step 1
Cut the crust off the baguette.
- 2
Step 2
Cut the bread into cubes about 1x1 cm, place on a baking sheet, spray with oil, and bake in the oven until golden brown.
- 3
Step 3
Squeeze lemon juice.
- 4
Step 4
Separate the egg whites from the yolks.
- 5
Step 5
Rub the garlic with salt and pepper. Add mustard, egg yolks, sugar, and lemon juice, and beat. While continuing to beat, gradually add the oil—first drop by drop, then in a thin stream—until the sauce reaches a consistency similar to that of liquid sour cream.
- 6
Step 6
Grate the Parmesan cheese on a grater.
- 7
Step 7
Wash the lettuce leaves, dry them, and place them on a plate. Evenly drizzle with sauce.
- 8
Step 8
Place chicken meat, shrimp, etc. on the salad leaves. Drizzle with sauce. Top with croutons and spray them with sauce. The final layer is grated Parmesan, which should be drizzled with the remaining sauce. Serve the salad immediately, before the croutons become soggy.