Envelopes A La "Caesar" - A Recipe With A Photo Step By Step

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Envelopes A La "Caesar" - A Recipe With A Photo Step By Step
Envelopes A La "Caesar" - A Recipe With A Photo Step By Step

Video: Envelopes A La "Caesar" - A Recipe With A Photo Step By Step

Video: Envelopes A La "Caesar" - A Recipe With A Photo Step By Step
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A variation on the theme of the beloved Caesar salad with an interesting dressing and an unusual way of serving.


Salad mix - 3 handfuls

Chicken breast (chilled) - 1 pc.

Chicken eggs (hard boiled) - 5 pcs.

White bread - 2 slices

Garlic - 2 cloves

Olive oil - 8 tablespoons

Bulgarian pepper - 1 pc.

Curd cheese - 100 g

Mustard - 2 tsp

Lemon juice - 2 tsp

Salt to taste

Black pepper (ground) - to taste

Pita - 3 pcs.

  • 181 kcal
  • 40 minutes
  • 40 minutes

Photo of the finished dish

Step by step recipe with photo

Caesar salad … what else to come up with to make it more interesting? And you can come up with a hiking dish that you can take with you, for example, on a picnic. The pita cake acts as a plate.

It is enough to make a salad and a dressing at home, take cakes with you, heat them over a fire, and serve your favorite salad without using dishes.

Let's prepare the ingredients for making Caesar-style envelopes: I used several types of salad greens, it needs to be washed and dried. Chicken breast can be replaced with cooked fillet.

Cut the white bread into small cubes. Remove the skin from the chicken breast, separate the fillet from the bone and cut the meat into small cubes.

Let's prepare two types of garlic oil: for dressing and for frying the ingredients. For refueling, pour 5 tbsp into a suitable bowl. olive oil, rub a clove of garlic in oil, mix and leave to infuse at room temperature until the desired moment.

To fry the ingredients, pour 3 tbsp into a deep frying pan. olive oil, add a coarsely chopped clove of garlic. We put the pan over low heat and heat until the garlic begins to brown. Throw away the fried garlic, it gave its aroma to the oil. Leave in the pan a smaller part of the oil for making crackers (do not turn off the fire), pour most of the oil into a separate bowl for now.

Add heat under the pan. Put the bread cubes in a preheated pan with fragrant butter and quickly fry on all sides until golden brown. Put the croutons on a separate plate, brush the crumbs off the pan with a paper towel and return them to the fire.

Pour the aromatic oil set aside earlier into the pan, heat it for a few seconds over high heat. We spread the chicken fillet in a hot frying pan and fry using the stir-fry technique - quick frying of pieces of meat (or vegetables) in a small amount of hot oil with constant stirring. With this method, the chicken pieces are instantly covered with a crust, as if sealing all the juices inside the piece. The cooked chicken will remain juicy even though it is chopped quite finely.

So, fry the meat until tender (no more than 5-7 minutes). At the end of cooking, season the chicken fillet with salt and pepper to taste, mix again and remove from the pan.

Peel the boiled eggs, extract the yolks from two eggs - they will be needed for dressing. Finely chop the remaining three eggs with a knife, you can also add the proteins remaining from the two eggs (optional) to them. Free the bell peppers from the seeds and cut into small cubes.

To prepare the dressing, grind the yolks with mustard and lemon juice. Add curd cheese, aromatic garlic oil (you can remove the garlic by filtering the oil), beat everything with a whisk until you get a thick dressing. The oil will flake off first. Season with salt and pepper to taste, let the dressing brew a little at room temperature and whisk it again. I noticed that the longer it is infused, the less the oil exfoliates after mixing.

Mix the ingredients for the salad: salad greens, bell peppers, chicken fillet and minced eggs. We do not add crackers yet so that they do not lose their crunch.

Immediately before serving the salad, heat the pita in a dry frying pan (or grill) so that they become more pliable and do not crack when filled with salad. Let's cut each pita in half.

Stir in the croutons into the salad and fill the pita pockets with Caesar.

Beat the dressing again with a whisk (or fork). Top it with a generous salad of dressing and serve Caesar-style envelopes.

Enjoy your meal!

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