Caesar Salad with Turkey and Original Dressing Recipe
I was making a Caesar salad with chicken, salmon and shrimp. In this recipe, the sauce attracted, of course. For the first time I made a sauce based on boiled eggs and with the addition of Worcestershire sauce. What a pleasure!
Servings Prep Time
4 10minutes
Cook Time
30minutes
Servings Prep Time
4 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Instead of turkey, you can take chicken or make a salad without meat at all, as in the original recipe of Caesar Cardini. I had a turkey leg and I let her in. Baked in foil.
  2. And I took it apart.
  3. For toast, I took homemade toast bread, cut off the crust and cut into 2-3 cm cubes. Fried in 50 ml of olive oil, added crushed garlic, salt and pepper.
  4. Mix this fragrant oil well with the croutons, put them on a baking sheet.
  5. And bake until golden brown and crisp (at 200C for about 12 minutes).
  6. For refueling, the eggs are boiled exactly one minute after boiling. Then cool them a little in cold water, peel them and put them in a blender bowl (eggs can be scraped with a spoon).
  7. In the same place we put capers, anchovies, soy sauce, 20 g of parmesan and 50 ml of olive oil. The slightly fishy tint of the dressing is a distinctive feature of this salad and speaks of its “correctness”. Because in the original Caesar Cardini used Worcestershire sauce in his salad, and it is prepared on the basis of fish.
  8. Whisk everything with a blender into a homogeneous mass. You can do without mayonnaise, but with mayonnaise, it seems to me, the taste is a little softer.
  9. Wash the lettuce leaves, dry them and cut them into large pieces.
  10. Add tomato halves, croutons, 40 g of parmesan and sauce, mix. Arrange the salad on plates, place the turkey slices around and sprinkle with the remaining parmesan.
  11. Ready!
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