Caesar salad with tuna
The popular salad was designed by Caesar Cardini, who was born in the late 19th century in Italy. As a young man, he emigrated to America, and then, due to prohibition, he moved to Mexico, where he opened a restaurant where the famous salad was made. Prohibition means a complete ban on the production, sale and consumption of alcoholic beverages, so celebrities and Hollywood actors from California came to dinner in Cardini in Tijuana, and so Caesar salad gained a reputation, and a good reputation reached Europe in the middle of the 20th century, when in Paris, the salad was declared the greatest recipe from America in 50 years. There are several variations of "Caesar salad", including lettuce - from whole to sliced, adding grilled chicken, fried bacon, or omitting anchovies from the dressing which, truth be told, were never among the ingredients of the original Cardini salad. In addition to being delicious, "Caesar salad" is very healthy and quick to prepare. My housemates really love h
Preparation steps
- Separate a small head of lettuce into leaves and rinse each healthy leaf well under cold water, entering the folds of the leaf in a jet. Lettuce can be contaminated with Escherichia coli bacteria, so the importance of washing lettuce, as well as other vegetables, is extremely important. Arrange the sheets on kitchen paper and leave them to dry. If the leaves are prepared and washed in advance, be sure to keep them in a clean bag in the refrigerator. The original recipe uses a type of salad "Romaine lettuce", but any other type that grows in our climate will suit. In some recipes, they advise to use only the inner leaves with a larger head of lettuce, 6-8 leaves per serving. Store the rest of the leaves in the refrigerator for another occasion. Preparation of croutons: Croutons can be prepared in advance and stored in a canvas bag. Turn on the oven to heat to 175 ° C. Place baking paper on a baking sheet. Make a dressing of 50 ml of olive oil and 2-3 tablespoons of mashed or grated garlic, without salt. Remove the crust from the slices of bread if it is hard and cut them into cubes, or chop them into pieces, then arrange them on a baking sheet, pour over the topping and mix well so that each piece is coated with oil. Bake the croutons for 10-15 minutes or until they turn brown, and stir at least once during that time. Supervise the baking process, as there is a thin line between the yellow and resh baked croutons. Salad preparation: Cut the salad leaves into large pieces or chop them to the size of a bite. Put pieces of tuna on a strainer to drain the oil in which they stood. Leave part in salad pieces, and chop part with a fork and use for topping. The original version of the dressing consisted of egg yolk, olive oil, lemon juice and spices. Due to the risk of salmonella infection, later versions of the salad included mayonnaise. Instead of mayonnaise, as an easier variant of the topping, we can use an emulsion of thick yogurt and olive oil. Peel the garlic and chop very finely, then add the drained and chopped tuna, mayonnaise, mustard, lemon juice, salt, pepper, Worcestershire sauce and Parmesan. Mix the ingredients until well combined. Arrange coarsely chopped lettuce leaves on a plate or in a bowl, arrange croutons on top, pour over the sauce and sprinkle with parmesan and pieces of tuna. Serve immediately, because the spicy salad must not stand. The creator of "Caesar Salad" Cardini prepared a salad in his restaurant directly on the guest's table.
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