La ensalada César es una de las más populares del mundo occidental. Creada en Tijuana por el restaurantero italiano César Cardini en los años 20, combina la frescura de la lechuga romana con un aderezo potente de anchoa, ajo, limón y parmesano que la hace absolutamente adictiva.
Mediterranean
Caesar salad with grilled chicken and anchovies
Caesar salad with romaine lettuce, grilled chicken, anchovies, crispy croutons and homemade Caesar dressing. Classic reinvented and balanced.
- Spain
- Salad
- Light
- High protein
- Low sugar
- easy
- lactosa
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 32 g
- Fiber 3 g
- Carbohydrates 16 g
- Fat 16 g
- Sodium 680 mg
Story behind the dish
Preparation
Caesar salad with grilled chicken and anchovies is a preparation from Spain with easy difficulty. Reserve about 30 minutes in total (20 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 romaine lettuces.
- Have ready: 2 grilled chicken breasts in strips.
- Have ready: 4 anchovies in oil.
- Have ready: 50 g of sliced parmesan.
- Have ready: For the croutons: 2 slices whole wheat bread, garlic, oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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For the dressing: crush anchovies
For the dressing: crush anchovies, garlic and mustard; Add the egg and oil gradually until emulsified; incorporates parmesan and lemon. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
For the croutons: cut the bread into cubes
For the croutons: cut the bread into cubes, sauté with garlic in oil until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Cut the romaine lettuce into irregular pieces; place in cold dish
Cut the romaine lettuce into irregular pieces; place in cold dish. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the grilled chicken in strips
Add the grilled chicken strips, anchovies and croutons. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Drizzle with Caesar dressing
Drizzle with Caesar dressing. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Finish with slices of parmesan and freshly ground black pepper
Finish with slices of parmesan and freshly ground black pepper. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Let the meat rest for a few minutes after cooking so the juices can redistribute before slicing.
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