Tableside Caesar Salad is that iconic salad that you will always find on the menu of the coolest restaurants. This Caesar salad has always been and always will be on my favorite salad list. I can’t even remember when and where I first tasted Caesar’s salad. For me, the tastiest is served with shrimps in my hometown restaurant near the town hall. Caesar salad is that fantastic and super quick dish that always gets complements from guests. Making it at home is not difficult if you have lettuce, Parmesan, sliced brioche bread and shrimp in the freezer on hand.
This tableside Caesar salad works well both as a side dish or as a main course. It all depends on the toppings. If you want a light salad, it will be enough to serve it with eggs. If you want to serve it as a main course, add shrimp, scallops or chicken. Cezare Cardini’s original Caesar salad recipe had just five ingredients: a soft-boiled egg, lettuce leaves, croutons, Parmesan cheese and olive oil. It’s not surprising, the things that are served in a simple way usually are the tastiest. There’s one more rule: every guest should be hungry, because hunger is the best spice.
I’ve tried more than one simple Caesar salad dressing recipe. There are many variations of them: with raw egg yolk, boiled egg yolk, with one or another oil, with and without anchovies. When I make this tableside Caesar salad, I sometimes use quality mayonnaise as a dressing. Another option is to add a bit of mayo to homemade Caesar dressing. It is all up to your taste and habits. Try different combinations and see what works for you. I’m excited to share my favorite recipe with you today.
Fresh romaine lettuce is best for this recipe. Precut bagged romaine is also fine, but I prefer freshly cut off the head. Separate the leaves of a few romaine hearts, rinse if necessary, dry.
The cheese: Pick up a hunk of Parmigiano Reggiano and shave it into thin planks with a vegetable peeler.
The homemade croutons: I use sliced Brioche bread. You can make it a few days in advance.
The homemade dressing: garlic, lemon, olive oil, anchovy fillets, Parmigiano Reggiano, mustard, sour cream and full fat mayonnaise.
2 medium romaine hearts
4 slices brioche bread or similar
3 tablespoons (40 g) Parmigiano Reggiano
2 teaspoons cold-pressed olive oil
4 free-range eggs
scallops/shrimps/chicken choose one
2 anchovy fillets packed in oil, drained
2 garlic clove
1 tablespoon cold-pressed olive oil
1 teaspoon Dijon mustard
3 tablespoons (25 g) finely grated Parmesan
1.Cut the brioche bread slices into squares and add to a large pan. Toast the bread on medium heat until it hardens, gets crispy, browns nicely and turns into croutons.
2. Boil the eggs. Once the water boils, boil it for four minutes. After four minutes, pour out the hot water and fill the pot with cold water. Peel the eggs right after they’ve cooled. Before serving, cut it in half.
3. Add garlic cloves, anchovies, oil, lemon juice, mustard, grated cheese, mayonnaise, sour cream to your blender. Blend everything until smooth. Taste. If the sauce is too thick, stir in a few spoons of water and mix again. Add salt if necessary. Anchovies are usually packed in oil, but before being soaked in brine, so salt may not be necessary. If you don’t have anchovies, you can sprinkle a bit of salt.
4. Place roughly torn romaine leaves in a large bowl. Pour sauce and gently mix everything. Add croutons on top, place egg halves, add Parmesan. Use a vegetable peeler if you want to thinly shave Parmesan. Some people like grated Parmesan. I guess it depends on what you like.
5. When you are hungry and the egg topping is not enough, add butter and a few crushed garlic cloves and fry for three minutes on medium heat. Add shrimp or scallops and cook for one more minute. Cubed chicken will cook in a pan for about 6-7 minutes or so.
Serve tableside Caesar salad with eggs, shrimp, scallops or chicken. Choose one. Enjoy!
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1.Cut the brioche bread slices into squares and add to a large pan. Toast the bread on medium heat until it hardens, gets crispy, browns nicely and turns into croutons. 2. Boil the eggs. Once the water boils, boil it for four minutes. After four minutes, pour out the hot water and fill the pot with cold water. Peel the eggs right after they've cooled. Before serving, cut it in half. 3. Add garlic cloves, anchovies, oil, lemon juice, mustard, grated cheese, mayonnaise, sour cream to your blender. Blend everything until smooth. Taste. If the sauce is too thick, stir in a few spoons of water and mix again. Add salt if necessary. Anchovies are usually packed in oil, but before being soaked in brine, so salt may not be necessary. If you don't have anchovies, you can sprinkle a bit of salt. 4. Place roughly torn romaine leaves in a large bowl. Pour sauce and gently mix everything. Add croutons on top, place egg halves, add Parmesan. Use a vegetable peeler if you want to thinly shave Parmesan. Some people like grated Parmesan. I guess it depends on what you like. 5. When you are hungry and the egg topping is not enough, add butter and a few crushed garlic cloves and fry for three minutes on medium heat. Add shrimp or scallops and cook for one more minute. Cubed chicken will cook in a pan for about 6-7 minutes or so. Serve tableside Caesar salad with eggs, shrimp, scallops or chicken. Choose one. Enjoy!Ingredients
Instructions
Notes
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