Caesar Salad with Turkey and Original Dressing Recipe
I've been cooking Caesar salad with chicken, salmon, and shrimp. This recipe attracted of course sauce. The first time I made sauce based on boiled eggs and with the addition of Worcester sauce. A delight!
Instead of Turkey, you can take a chicken or make a salad with no meat at all, as in the original recipe of Caesar Cardini. I had a Turkey leg, and I let her in. Baked in foil.
And I took it apart.
For toast I took home toast bread, cut off crust and cut in cubes of 2-3 cm In a 50 ml of olive oil, added crushed garlic, salt and pepper.
This fragrant oil is well mixed with croutons, put them on a baking sheet.
And baked until Golden brown and crispy structure (at 200C for about 12 minutes).
For refueling eggs boiled exactly one minute after boiling. Then a little cool them in cold water, clean and place in a bowl blender (you can scrape the eggs with a spoon).
There we put capers, anchovies, soy sauce, 20 g Parmesan and 50 ml of olive oil.
A little fishy tint of the dressing is a distinctive feature of this salad and speaks of its "correctness". Because in the original Caesar Cardini used in his salad Worcestershire sauce, and it is prepared on the basis of fish.
All pushing blender into a homogeneous mass. You can do without mayonnaise, but with mayonnaise, I think the taste is a little softer.
Wash lettuce leaves, dry and break into large pieces.
Add tomato halves, croutons, 40 g Parmesan, and sauce, mix.
Spread the salad on plates, around lay out pieces of Turkey and sprinkle with the remaining Parmesan.