4-Hands Recipe for Caesar Salad

Today we have another “4-Hands Cooking” recipe and today’s is a Caesar Salad.

This summer is a little shy, but we already feel like betting on salads and light foods. And a classic caesar salad always comes in handy!

On the vegetarian side, we have a tempeh caesar salad, made by Marcia. In this case, tempeh is a nice substitute for chicken breasts!

Today’s recipes are super easy to make. And the chicken breasts are thin, so in 15 min you can have the recipe ready to be devoured. Besides, it’s a great option for those who want to recover from the weekend’s excesses, but don’t want to give up recipes full of flavor!

It is also perfect to take in the lunch box since there is no need to heat it up.

Use your imagination and show us the results!

Check another inspiration in 4-Hands Mini Shrimps Recipe.

Also, watch the video of how we prepared everything.

Let’s check the recipes?

SALADA CAESAR RECIPE (APPROX. 2 SERVINGS):

INGREDIENTS:

• 2 chicken breasts
• Salt to taste
• Pepper to taste
• 1 tsp paprika
• 1 tsp turmeric
• 4 tbsp olive oil
• Juice of 1 lemon
• 4 to 5 anchovies
• 1 clove of garlic
• 2 egg yolks
• 1 tsp of dijon mustard
• 2 tsp plain yogurt
• 4 to 5 lettuce leaves of your choice
• 1 slice of bread cut into small pieces
• Parmesan cheese to taste

PREPARATION METHOD:

1. Start by seasoning the chicken breasts with salt and pepper.
2. Add the paprika and turmeric and let them marinate for 15 to 20 min.
3. While the chicken is resting, prepare the sauce.
4. Chop 1 clove of garlic and 4 to 5 anchovies and put them in a blender.
5. Add the 2 egg yolks, the dijon mustard, the lemon, and the plain yogurt to the previous mixture.
6. Add 2 tbsp of olive oil (approximately) and blend well until you obtain a liquid and homogeneous sauce.
7. Reserve the sauce until serving time.
8. In a frying pan with olive oil, place the pieces of bread and cook for 4 to 5 minutes, stirring constantly. The idea is to toast the bread well so that they become a kind of crouton. Remove from the pan and set aside.
9. Wash and cut the lettuce leaves into pieces. Drain them well, so they don’t get watery and arrange them on a deep plate.
10. Cut the parmesan cheese into slivers to put on top of the salad. You can grate it, but personally, for this salad, I prefer the Parmesan shavings.
11. Heat the pan with olive oil again and put the chicken breasts in it. Let them cook on both sides until they are soft and completely cooked inside.
12. Remove the chicken breasts from the pan and let them rest for 5 min.
13. Finally cut the chicken breasts into strips.
14. Assemble your salad: on top of the lettuce place the parmesan and then the chicken.
15. Pour the dressing over the chicken and garnish with homemade croutons and more parmesan.
16. Serve.

TEMPEH CAESAR SALAD RECIPE (VEGETARIAN VERSION) (APPROX. 2 SERVINGS):

INGREDIENTS:

• 1 package tempeh (approx. 250 gr)
• Salt to taste
• Pepper to taste
• 1 tsp paprika
• 1 tsp turmeric
• 4 tbsp olive oil
• 1 ½ lemon (juice)
• 125 gr natural cashew nuts
• 1 clove of garlic
• 125 ml of water
• 1 tsp of dijon mustard
• 4 to 5 lettuce leaves of your choice
• 1 slice of bread cut into small pieces (in this case we used gluten-free bread)
• Parmesan cheese to taste (in this case we used Violfie’s vegan parmesan cheese)

PREPARATION METHOD:

1. Start by soaking the cashews in hot water for 30 min.
2. Season the tempeh with salt and pepper.
3. Add the paprika, turmeric, and the juice of 1 lemon and let it marinate for 15 to 20 min.
4. While the tempeh is resting, prepare the sauce.
5. Chop 1 clove of garlic and put it in a blender.
6. Drain the cashews and add them to the blender, along with the water, the dijon mustard, and the juice of ½ lemon.
7. Blend well until you get a liquid and homogeneous sauce. Reserve the sauce until serving time.
8. In a frying pan with olive oil, place the pieces of bread and cook for 4 to 5 minutes, stirring constantly. The idea is to toast the bread well so that they become a kind of crouton. Remove from the pan and set aside.
9. Cut the vegan parmesan cheese into slivers to put on top of the salad. You can grate it, but personally, for this salad, I prefer the shredded parmesan.
10. Heat the pan with olive oil again and place the tempeh in it. Let it cook on both sides until it is soft and nicely toasted.
11. Remove the tempeh from the pan and let it rest for 5 min.
12. Finally cut the tempeh into strips.
13. Assemble your salad: on top of the lettuce place the parmesan and then the tempeh.
14. Pour the dressing over the tempeh and garnish with homemade croutons and more parmesan.
15. Serve.