Gastronomixs

Caesar salad new style (sharing)

This composition is based on a popular classic – the Caesar salad. Our aim is to add a couple of exciting elements without drastically altering the original. To begin with, we split the classic dish into its original components of lettuce, dressing, cheese, bread, chicken, and egg and then look at how we can introduce variations. We use a simple salad and crispy chicken thigh components to create a lovely contrast in temperature. We stick to the original dressing as it is an essential part of a proper 'Caesar' flavour. We choose Parmesan cheese floes from the component chart for cheese as they add a crunchy texture.

Caesar salad new style (sharing)

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Ingredients

As needed:

 

large pieces of brioche or another type of white bread

As needed:

 

olive oil, garlic oil or clarified butter

 

 

salt

 

 

fresh quail's eggs

 

 

clarified butter or oil

100

g

parmesan cheese, very finely grated

10

g

flour

1

 

butterhead lettuce

 

 

little gem

1

kg

chicken thigh meat

1

dl

Japanese soy sauce

50

ml

sake

2

cloves

garlic, chopped

100

g

corn starch

100

g

flour

2

cloves

garlic

25

g

grated aged cheese

3

 

very fresh eggs or 150g pasteurised whole egg

1

tbsp

Dijon mustard

1

 

lemon

6

 

anchovy fillets

5

dl

olive oil

 

 

sea salt and black pepper

Preparation method: salad
  • Rinse the butterhead lettuce and little gem and pat dry. Combine.
Preparation method: crispy chicken thighs
  • Cut the chicken thigh meat into narrow strips and marinate in the soy sauce, sake and garlic for approximately one hour.
  • Pat the meat dry and dab in a mixture of the corn starch and flour to coat.
  • Shake off the excess flour-corn starch mixture.
  • Deep-fry for 4-5 minutes at 170°C and drain on paper towels.
Preparation method: caesar dressing with aged cheese
  • Mix all the ingredients, except for the oil, in a blender.
  • Add the oil in a thin stream to create a nice emulsion.
  • Season with salt and pepper (please note that the anchovies and cheese contain a lot of salt).
Preparation method: fried quail’s eggs
  • If you need to fry a lot of eggs you may consider breaking them in advance into small disposable or glass dishes.
  • Heat the 'poffertjes' pan to medium heat and coat with the clarified butter or oil.
  • Pour each egg into one of the pan's indentations and allow to cook evenly.
  • Ensure that the underside does not crisp too much and leave the yolk liquid.
Preparation method: crouton rustique

 

  • Tear the bread into large pieces of more or less equal size.
  • In a large bowl mix the pieces of bread with the oil or clarified butter.
  • Spread the bread out onto a baking tray and bake until crisp in an oven at 180°C.
  • Shake the tray a number of times to turn the bread.
  • Sprinkle with salt or, if you like, dried herbs or spices.
  • Store in an air-tight container. 
Preparation method: Parmesan wafers
  • Combine the finely grated parmesan with the flour.
  • Sprinkle a very thin layer of this mixture in a hot non-stick frying pan and fry until golden brown and crispy.
  • Store in an air-tight container with silicone granules.
Finishing & presentation
  • Arrange the various components on the plates. Add the hot chicken last and serve immediately.

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