The Caesar salad It is not named after the Roman dictator, nor is it Italian, nor was it invented in the United States. This classic of American and international food born in 1924 in Mexico. More specifically, at the Caesar’s Hotel in Tijuana, run by the brothers – these Italians – Caesar and Alex Cardini.

Theories about its creation are diverse, but there is consensus that the original recipe did not include chicken. This ingredient was added to the dish in the 1940s to make it more complete, and today it almost always appears when we order a Caesar salad. The version we offer on the centenary of its creation is conpollist, and to learn how to prepare it you just have to watch the video above. If at this point in life you don’t know how to cook grilled breast, here you go some tips to make it juicy.


For about 4 people (as a light starter or accompaniment)

  • 1 romaine lettuce
  • 1 grilled chicken breast


  • 1 clove garlic
  • 5 tablespoons extra virgin olive oil
  • 1 anchovy
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • Finely grated parmesan cheese


  • 2 thick slices of bread (loaf)
  • 2 cloves of garlic
  • Extra virgin olive oil



Heat the dressing oil over very low heat. Add the crushed garlic with the side of a knife, sauté gently for five minutes, remove from heat and let cool.


Mash the anchovy with a fork. Put it in a bowl and add the egg yolk.


Gradually pour the oil without the garlic, stirring at the same time with a whisk or a fork.


When a kind of cream has formed, add the lemon juice and mix. Taste and correct for salt and acidity.


For the croutons, spread the bread with garlic and oil, toast it in the air fryer until golden brown. If you do not have this device, toast the bread in a toaster, rub it with garlic, and moisten it with a little oil. Cut the bread into cubes.


Cut the lettuce with your hands, discarding the toughest parts, put it in a large bowl and mix it with the chicken and about ¾ parts of the sauce.


Add the grated Parmesan cheese and mix again.


Serve with the croutons on top, the rest of the sauce and a little more parmesan.

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