Caesar salad

Caesar salad

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Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese and black pepper.

The ingredients come together to create a delicious salad that’s easy to make at home!

Caesar salad

  • 1 clove garlic
  • 1 tbsp Dijon mustard
  • 2 anchovy fillets packed in oil
  • 1 lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Ground black peppe
  • 300 g chicken breast
  • 100 g tomato
  • Half head romaine lettuce
  • 1/4 cup olive oil
  • 1/4 cup Parmesan cheese

Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.

A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. The dish is named after Caesar Cardini who was an Italian-American chef who invented it in Tijuana during the Prohibition era.

The main ingredients in this dish are Romaine lettuce and croutons. For the dressing you will need a whole egg yolk mixed with freshly squeezed lemon juice and some Worcestershire sauce (a sauce made from fermented anchovies), garlic cloves crushed into a paste form using salt as an abrasive tool and then mixed into your dressing along with some freshly minced parsley (optional) Then add salt to taste followed by fresh ground black pepper to finish off your masterpiece!


  • Ingredients: Romaine lettuce, croutons, lemon juice, olive oil, egg, Worcestershire sauce, anchovies (or a good-quality fish stock), garlic and Dijon mustard.
  • How to make Caesar salad?
  • Wash the romaine lettuce under cold water. Pull the leaves off their stems and tear them into bite-size pieces. Place in a large bowl and set aside.
  • Combine dressing ingredients in a small bowl and whisk until smooth. Pour over lettuces then toss gently until well coated with dressing

1 clove garlic

1 clove garlic

Garlic is a member of the onion family and has been used as a food and medicine for thousands of years. It has been shown to reduce blood pressure, cholesterol levels, and risk of cancer. Garlic contains antioxidant compounds that may help prevent certain types of cancer. Garlic can also lower your risk for heart disease by lowering your bad (LDL) cholesterol level while increasing your good (HDL) cholesterol level.

1 Tbsp Dijon mustard

  • 1 Tbsp Dijon mustard
  • 2 tsp lemon juice
  • 1/2 tsp Worcestershire sauce

2 anchovy fillets packed in oil, drained and chopped

Anchovies are a type of fish, and like other types of seafood (such as tuna, salmon, and shrimp), they’re a good source of protein, vitamin D and omega-3s. They can be found in the canned fish section of your grocery store.

In Caesar salad dressing, anchovies add a tangy flavor that enhances the dressing’s overall taste while keeping it light and airy. If you enjoy anchovies on their own but aren’t sure how to use them in recipes like Caesar salad dressing or pasta sauce without overwhelming other flavors with an overwhelming “fishy” taste…

Juice of 1 lemon

  • To juice a lemon, make sure you use a sharp knife and cut off the top and bottom of the lemon. Then cut down the sides, removing all of its skin.
  • Next, place your thumb on one end and your pointer finger on the other end of the lemon half and squeeze firmly until it’s almost completely juiced out into your mixing bowl or measuring cup (depending on how much juice you need).
  • Make sure to squeeze out every last drop so that you can get as much flavor as possible out of each lemon! If there are any leftover pulp pieces left over from juicing them whole—which will taste slightly bitter—you can discard them or save them for another recipe like gazpacho soup!
  • Finally, once all of your lemons have been juiced (or if only using half at first), measure how much liquid you’ve collected by placing two fingers between them against their rinds (this measurement is called an “ounce”). After measuring four ounces total from both halves combined together plus any extra pulp pieces left over from squeezing harder than necessary earlier during preparation stage before adding extra juices then subtracting those same amounts again without counting those leftover pulp pieces back into account again later down below where we’ll mix everything together next step after that…

1 tsp Worcestershire sauce

Worcestershire sauce is a fermented liquid condiment made from molasses, vinegar, sugar, anchovies and seasonings. It’s used in many dishes including Caesar salad, steak marins and Bloody Marys.

Ground black pepper to taste

Ground black pepper is used to add flavor. Black pepper comes from the pepper plant, which is a tropical vine. The berries are dried and used to make both whole and ground black peppercorns. Whole peppercorns can be added directly to a dish as it cooks or sprinkled over cooked food at the table for extra flavor (and appearance). Ground black peppercorns are most often used in cooking because they dissolve easily into sauces, soups, salad dressings and other dishes that require seasoning but don’t need to be heated up.

1/4 cup olive oil

1/4 cup olive oil: This is a quarter of a cup, the same as 1/2 cup, 1/8 cup and 2 tablespoons.

Half head romaine lettuce, finely chopped (2 cups)

  • Use a sharp knife to chop the lettuce into small pieces. If you are using a food processor, do this in batches.
  • Cut the romaine head in half lengthwise and remove any wilted leaves (they’re not worth eating). Then, cut the remaining stem from each half and discard it. Next, cut off the bottom end of each head so that they sit flat on your cutting board. Halve each head lengthwise again.
  • Now comes the fun part: chopping! The key here is not to over-process your lettuce as it will become too mushy and will fall apart when tossed with dressing later on—you want nice little pieces that don’t slip right through your fingers when you pick them up with tongs or salad forks! You can use a knife or even cut strips first before chopping them into smaller pieces if you prefer; just make sure they’re all roughly uniform in size so they get seasoned evenly throughout!

Quarter cup shaved or grated Parmesan cheese

Add grated Parmesan to Caesar salad for a slightly saltier flavor. The cheese itself is a hard, nutty-flavored cheese made from cow’s milk. It’s often used in salads, pasta and pizza. You can buy it in blocks or already grated in packets that typically contain 1 cup of cheese (4 ounces).

To shave or grate Parmesan:

  • Grate your own by using a box grater and the largest holes on the sides (often labeled “shredded” or “fine”). This method makes for more even shaving and won’t clump up into larger pieces like pre-grated will do if you leave it sitting out too long.* Shave thin slices off a block using tongs or kitchen shears.* Use pre-shaved blocks that come in resealable bags; they’re easier to store this way than as whole wheels

All these ingredients come together to create a delicious salad.

  • Add all ingredients to a large bowl, toss well and serve immediately.


Caesar salad is a delicious and refreshing way to start your meal. It’s easy to make, and it tastes great! So get out there and make yourself some of this tasty dish today!

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