Caesar Salad Recipe
Delight in our Classic Caesar Salad, a blend of crisp romaine, savory bacon, homemade croutons, and a tangy Caesar dressing. Topped with golden Parmesan Chicken Schnitzel, it's a satisfying mix of flavors and textures that elevates every bite to a deliciously indulgent experience.
Ingredients
For the Croutons:
- 1/2 baguette cut in half and thinly sliced (1/4"thick)
- 3 tbsp extra virgin olive oil
- 4 tbsp melted butter
- 1 tsp garlic powder
- 1/2 tsp pepper
- 2 tsp Italian herbs
- 1/2 tsp salt
For the Caesar Salad Dressing:
- 1 egg yolk
- 2 garlic cloves minced
- 2 tsp Dijon mustard
- 1 tsp oyster sauce
- 1 tsp Tabasco sauce
- 3 tbsp fresh lemon juice
- 2 tbsp capers finely chopped
- 3 tbsp vegetable oil
- 1 tbsp grated Parmesan cheese
- 4-5 tbsp water (to thin the dressing, adjust to preference)
For the Schnitzel:
- 1 chicken breast (cut into 2 schnitzel-style pieces
- 60 g flour
- 1 egg
- 50 g panko breadcrumbs
- 2 tbsp Parmesan cheese grated
- 2 tbsp fresh parsley finely chopped
- salt to taste
- pepper to taste
- paprika powder to taste
For the Caesar Salad:
- 1 large romaine lettuce
- 4 tbsp Parmesan cheese shaved
- 2 tbsp grated Parmesan cheese
- 5 slices of bacon fried until crispy
Instructions
Croutons:
- Cut the baguette in half lengthwise and slice into 1/4" thick pieces.
- In a bowl, mix the melted butter, olive oil, garlic powder, pepper, Italian herbs, and salt. Add the bread slices and toss to coat.
- Spread the seasoned bread slices on a baking tray. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until golden brown and crispy. Set aside to cool.
Caesar Salad Dressing:
- In a bowl, whisk together the egg yolk,minced garlic, Dijon mustard, oyster sauce, Tabasco sauce, lemon juice, and finely chopped capers.
- Slowly drizzle in the vegetable oil while whisking continuously to emulsify the dressing.
- Stir in the grated Parmesan cheese. Thin the dressing with water to reach your desired consistency.
Bacon:
- In a pan over medium heat, fry the bacon slices until crispy. Remove from the pan and drain on paper towels. Once cool, crumble or cut into small pieces.
Schnitzel:
- Season the flour with salt, paprika,and black pepper. Beat the eggs in a separate bowl. In another bowl,mix the panko breadcrumbs, grated Parmesan cheese, and chopped parsley.
- Dredge the chicken pieces in the seasoned flour, dip in beaten eggs, and coat with the breadcrumb mixture.
- Heat oil in a pan over medium-high heat. Fry the coated chicken until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels and slice into strips.
Caesar Salad Assembly:
- In a large mixing bowl, combine the chopped romaine lettuce, shaved Parmesan, crispy bacon, and grated Parmesan.
- Pour the prepared Caesar dressing over the salad ingredients and toss gently to coat.
- Top the salad with sliced schnitzel and croutons. Add extra grated Parmesan and dressing if desired.
Nutrition
Calories: 600kcal
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