{"id":200173,"title":"Caesar sal\u00e1t po americku","modified":"2026-10-31T18:06:15+01:00","plain":"Cel\u00e9 listy \u0159\u00edmsk\u00e9ho sal\u00e1tu obalen\u00e9 v z\u00e1livce z olivov\u00e9ho oleje, citronu a vejce, se strouhan\u00fdm parmaz\u00e1nem a \u010desnekov\u00fdmi krutony z bagety.\n\n\n\nZa letn\u00edho ve\u010dera m\u00e1me chu\u0165 na n\u011bco sv\u011b\u017e\u00edho, ale z\u00e1rove\u0148 syt\u00e9ho. Na po\u0159\u00e1dn\u011b vychlazen\u00fd list \u0159\u00edmsk\u00e9ho sal\u00e1tu, kter\u00fd dr\u017e\u00edme za \u0159ap\u00edk, leskl\u00fd od z\u00e1livky, cel\u00fd posypan\u00fd parmaz\u00e1nem a se zlatav\u00fdm krutonem, kter\u00fd k\u0159upne mezi zuby. \n\n\n\nCitron p\u0159\u00edjemn\u011b \u0161t\u00edpne na jazyku, worcestersk\u00e1 om\u00e1\u010dka dod\u00e1 chuti hloubku a vejce v\u0161e spoj\u00ed v lehk\u00fd kr\u00e9m, kter\u00fd obal\u00ed ka\u017ed\u00fd list. \u010clov\u011bk si mysl\u00ed, \u017ee sal\u00e1t Caesar zn\u00e1 nazpam\u011b\u0165, dokud neochutn\u00e1 prvn\u00ed list p\u0159\u00edmo z ruky.\n\n\n\nDal\u0161\u00ed americk\u00e1 om\u00e1\u010dka k syrov\u00e9 zelenin\u011b: dresink ranch\n\n\n\nCo je sal\u00e1t Caesar?\n\n\n\nSal\u00e1t Caesar se p\u0159ipravuje z cel\u00fdch list\u016f \u0159\u00edmsk\u00e9ho sal\u00e1tu, kter\u00e9 se t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm ochut\u00ed olivov\u00fdm olejem, sol\u00ed, pep\u0159em, citronovou \u0161\u0165\u00e1vou, worcesterskou om\u00e1\u010dkou a vejci va\u0159en\u00fdmi jednu minutu ve sko\u0159\u00e1pce. Nakonec se p\u0159id\u00e1 strouhan\u00fd parmaz\u00e1n a krutony z bagety ope\u010den\u00e9 dozlatova na \u010desnekov\u00e9m oleji. P\u016fvodn\u00ed verze se obejde bez ku\u0159ec\u00edho masa, slaniny, an\u010dovi\u010dek i majon\u00e9zy.\n\n\n\nJm\u00e9no dostal po Caesaru Cardinim, italsk\u00e9m restaurat\u00e9rovi, kter\u00fd se usadil v mexick\u00e9 Tijuan\u011b, a s Juliem Caesarem nem\u00e1 nic spole\u010dn\u00e9ho. V Mexiku se mu \u0159\u00edk\u00e1 ensalada C\u00e9sar.\n\n\n\nTijuana ve 20. letech: sal\u00e1t zrozen\u00fd na hranic\u00edch\n\n\n\nSal\u00e1t Caesar vznikl v Tijuan\u011b ve 20. letech 20. stolet\u00ed, v dob\u011b prohibice. Ameri\u010dan\u00e9 p\u0159ekra\u010dovali hranici, aby se mohli nap\u00edt a pobavit, a Caesar Cardini je v\u00edtal ve sv\u00e9 restauraci. Sal\u00e1t p\u0159ipravoval p\u0159\u00edmo p\u0159ed nimi ve velk\u00e9 d\u0159ev\u011bn\u00e9 sal\u00e1tov\u00e9 m\u00edse pomoc\u00ed vidli\u010dky a l\u017e\u00edce.\n\n\n\n\u0158\u00edmsk\u00fd sal\u00e1t tvo\u0159\u00ed tak\u00e9 z\u00e1klad tohoto sal\u00e1tu ni\u00e7oise v nov\u00e9 podob\u011b\n\n\n\nListy z\u016fst\u00e1valy cel\u00e9, proto\u017ee se sal\u00e1t jedl rukama a ka\u017ed\u00fd list se dr\u017eel za \u0159ap\u00edk. Pozd\u011bji Caesar\u016fv bratr Alex Cardini p\u0159idal do sv\u00e9 vlastn\u00ed verze an\u010dovi\u010dky. Sal\u00e1t pak oblet\u011bl sv\u011bt a stal se klasikou americk\u00e9 kuchyn\u011b, nej\u010dast\u011bji v podob\u011b nakr\u00e1jen\u00fdch list\u016f utopen\u00fdch v z\u00e1livce.\n\n\n\nHlavn\u00ed suroviny na sal\u00e1t Caesar\n\n\n\n\n\n\n\n\u0158\u00edmsk\u00fd sal\u00e1t dod\u00e1v\u00e1 k\u0159upavost i tvar. Jeho dlouh\u00e9 pevn\u00e9 listy se dr\u017e\u00ed za \u0159ap\u00edk a pod z\u00e1livkou si zachovaj\u00ed pevnost, pokud jsou dob\u0159e vychlazen\u00e9. Krutony jsou tenk\u00e1 kole\u010dka bagety pot\u0159en\u00e1 \u010desnekov\u00fdm olejem, usu\u0161en\u00e1 v troub\u011b a pot\u00e9 ope\u010den\u00e1 dozlatova na p\u00e1nvi. \u010cesnek ochucuje pouze krutony, nic jin\u00e9ho. Dal\u0161\u00ed k\u0159upavou \u010desnekovou ozdobou m\u016f\u017ee b\u00fdt sma\u017een\u00fd \u010desnek.\n\n\n\nZ\u00e1livka se tvo\u0159\u00ed p\u0159\u00edmo na listech z olivov\u00e9ho oleje, soli, pep\u0159e, citronov\u00e9 nebo limetkov\u00e9 \u0161\u0165\u00e1vy, n\u011bkolika kapek worcestersk\u00e9 om\u00e1\u010dky a dvou jen lehce pova\u0159en\u00fdch vajec. Worcestersk\u00e1 om\u00e1\u010dka dod\u00e1v\u00e1 slanost a n\u00e1dech umami, bez an\u010dovi\u010dek. Vejce spoj\u00ed olej a citronovou \u0161\u0165\u00e1vu v lehk\u00fd kr\u00e9m.\n\n\n\nParmaz\u00e1n se strouh\u00e1 najemno, aby ulp\u011bl na listech. Bez probl\u00e9m\u016f ho nahrad\u00ed slan\u011bj\u0161\u00ed s\u00fdr romano. Hoblinky naopak padaj\u00ed na dno m\u00edsy.\n\n\n\nDal\u0161\u00ed sal\u00e1tov\u00e1 klasika, \u0159eck\u00fd sal\u00e1t\n\n\n\nNa co si d\u00e1t pozor p\u0159i p\u0159\u00edprav\u011b sal\u00e1tu Caesar\n\n\n\nV\u0161echno se odehr\u00e1v\u00e1 v sal\u00e1tov\u00e9 m\u00edse. Na listy nejprve p\u0159ijde olej, s\u016fl a pep\u0159, pak se pomoc\u00ed vidli\u010dky a l\u017e\u00edce jemn\u011b p\u0159evaluj\u00ed a obracej\u00ed, ani\u017e by se pol\u00e1maly. N\u00e1sleduje citronov\u00e1 \u0161\u0165\u00e1va a worcestersk\u00e1 om\u00e1\u010dka, pot\u00e9 se p\u0159\u00edmo na listy rozklepnou vejce.\n\n\n\nListy se d\u00e1l p\u0159evaluj\u00ed, nikoli m\u00edchaj\u00ed, dokud z\u00e1livka nez\u00edsk\u00e1 kr\u00e9movou konzistenci a neobal\u00ed ka\u017ed\u00fd list. Krutony a parmaz\u00e1n p\u0159ich\u00e1zej\u00ed na \u0159adu jako posledn\u00ed. Pokud je m\u00edsa p\u0159\u00edli\u0161 mal\u00e1, sal\u00e1t se p\u0159iprav\u00ed ve dvou d\u00e1vk\u00e1ch.\n\n\n\nVejce va\u0159en\u00e1 jednu minutu z\u016fst\u00e1vaj\u00ed t\u00e9m\u011b\u0159 syrov\u00e1. Riziko salmonely je n\u00edzk\u00e9: podle Americk\u00e9 rady pro vejce ji m\u016f\u017ee obsahovat jedno vejce z 20 000.\n\n\n\nJako dal\u0161\u00ed chod trhan\u00e9 vep\u0159ov\u00e9 z trouby\n\n\n\nListy rozlo\u017ete na tal\u00ed\u0159e \u0159ap\u00edky ven, aby se daly j\u00edst rukama. Tal\u00ed\u0159e a vidli\u010dky vychlazen\u00e9 v lednici udr\u017e\u00ed sal\u00e1t p\u011bkn\u011b studen\u00fd a\u017e do pod\u00e1v\u00e1n\u00ed. Milovn\u00edk\u016fm an\u010dovi\u010dek je pod\u00e1vejte zvl\u00e1\u0161\u0165, na krutonu nebo v mal\u00e9 misce.\n\n\n\n\n\n\tPrav\u00fd americk\u00fd sal\u00e1t Caesar\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t\u010cesnekov\u00e9 krutony120 ml olivov\u00e9ho oleje4 strou\u017eky \u010desneku, (rozm\u00e1\u010dknut\u00e9)16 pl\u00e1tk\u016f bagety, (siln\u00fdch 0,5 cm (4 na osobu))Sal\u00e1t3 \u0159\u00edmsk\u00e9 sal\u00e1ty (st\u0159edn\u011b velk\u00e9)Z\u00e1livka Caesar2 l\u017e\u00edce olivov\u00e9ho oleje1 l\u017ei\u010dka soli, (p\u0159ibli\u017en\u011b)1 l\u017ei\u010dka \u010dern\u00e9ho pep\u0159e, (nebo 8 oto\u010den\u00ed ml\u00fdnkem)\u0160\u0165\u00e1va ze 2 citron\u016f nebo ze 2 limetek, (nebo z jednoho citronu a jedn\u00e9 limetky)12 kapek worcestersk\u00e9 om\u00e1\u010dky2 vejce50 g parmaz\u00e1nu (nastrouhan\u00e9ho, nebo s\u00fdra romano)\t\n\t\n\t\t\u010cesnekov\u00e9 krutonyP\u0159ipravte \u010desnekov\u00fd olej tak, \u017ee do olivov\u00e9ho oleje vlo\u017e\u00edte rozm\u00e1\u010dknut\u00e9 strou\u017eky \u010desneku.Bagetu nakr\u00e1jejte na pl\u00e1tky siln\u00e9 0,5 cm, 4 na osobu.Pl\u00e1tky pot\u0159ete ma\u0161lova\u010dkou \u010desnekov\u00fdm olejem.Su\u0161te je v m\u00edrn\u011b vyh\u0159\u00e1t\u00e9 troub\u011b p\u0159i 120\u00b0C, dokud nebudou \u00fapln\u011b such\u00e9.Pot\u00e9 je osma\u017ete ve zb\u00fdvaj\u00edc\u00edm \u010desnekov\u00e9m oleji, dokud nezezl\u00e1tnou a nevs\u00e1knou v\u0161echen olej.Pokud chcete v\u00fdrazn\u011bj\u0161\u00ed \u010desnekovou chu\u0165, rozmixujte \u010d\u00e1st \u010desneku s olejem a p\u0159idejte ho a\u017e na sam\u00e9m konci sma\u017een\u00ed kruton\u016f, proto\u017ee \u010desnek se velmi rychle p\u0159ipaluje.Krutony odlo\u017ete do misky, aby byly p\u0159ipraven\u00e9 k dokon\u010den\u00ed sal\u00e1tu.Sal\u00e1tZ \u0159\u00edmsk\u00fdch sal\u00e1t\u016f odstra\u0148te tmav\u00e9 vn\u011bj\u0161\u00ed listy.Ko\u0161\u0165\u00e1l od\u0159\u00edzn\u011bte p\u0159ibli\u017en\u011b 5 cm od spodn\u00edho konce, aby se listy uvolnily.Listy nechte cel\u00e9, nekr\u00e1jejte je ani netrhejte.Listy uchovejte v chladu a\u017e do dokon\u010den\u00ed sal\u00e1tu: mus\u00ed b\u00fdt dob\u0159e vychlazen\u00e9.Z\u00e1livka CaesarVyma\u010dkejte \u0161\u0165\u00e1vu z citron\u016f.Podle chuti ji p\u0159ece\u010fte p\u0159es jemn\u00e9 pl\u00e1t\u00fdnko nebo citrony vyma\u010dkejte p\u0159\u00edmo lisem na citrusy.Nastrouhejte parmaz\u00e1n.Odlo\u017ete ho do misky, aby byl p\u0159ipraven\u00fd k dokon\u010den\u00ed sal\u00e1tu.V hrnci p\u0159ive\u010fte vodu k varu.Vlo\u017ete do n\u00ed cel\u00e1 vejce ve sko\u0159\u00e1pce a va\u0159te je p\u0159esn\u011b 1 minutu.Vejce vyjm\u011bte z vody a odlo\u017ete stranou.Ne\u017e za\u010dnete sal\u00e1t dokon\u010dovat, p\u0159ipravte si na pracovn\u00ed plochu s\u016fl, pep\u0159, olivov\u00fd olej, worcesterskou om\u00e1\u010dku, citrusovou \u0161\u0165\u00e1vu, vejce, nastrouhan\u00fd s\u00fdr, krutony a dob\u0159e vychlazen\u00e9 listy \u0159\u00edmsk\u00e9ho sal\u00e1tu.Dokon\u010den\u00edP\u0159ipravte si velkou sal\u00e1tovou m\u00edsu, nejl\u00e9pe d\u0159ev\u011bnou (tu v\u017edy pou\u017e\u00edval Caesar Cardini), a sal\u00e1tovou vidli\u010dku a l\u017e\u00edci.Pokud je m\u00edsa p\u0159\u00edli\u0161 mal\u00e1 na cel\u00fd sal\u00e1t, p\u0159ipravte ho nadvakr\u00e1t.Listy \u0159\u00edmsk\u00e9ho sal\u00e1tu vlo\u017ete do m\u00edsy.P\u0159idejte olivov\u00fd olej, s\u016fl a pep\u0159.Pomoc\u00ed vidli\u010dky a l\u017e\u00edce listy jemn\u011b p\u0159evalujte a obracejte, dokud nebudou d\u016fkladn\u011b obalen\u00e9 olejem.Zak\u00e1pn\u011bte citrusovou \u0161\u0165\u00e1vou a worcesterskou om\u00e1\u010dkou.Vejce rozklepn\u011bte p\u0159\u00edmo na listy v m\u00edse.Listy znovu sp\u00ed\u0161e p\u0159evalujte, ne\u017e m\u00edchejte, dokud vejce a ostatn\u00ed suroviny nevytvo\u0159\u00ed kr\u00e9movou z\u00e1livku, kter\u00e1 listy obal\u00ed.P\u0159idejte krutony a nastrouhan\u00fd s\u00fdr.Prom\u00edchejte, aby se krutony obalily z\u00e1livkou a s\u00fdr p\u0159ilnul k list\u016fm.Listy rozlo\u017ete na tal\u00ed\u0159e \u0159ap\u00edkem sm\u011brem ven, aby se daly j\u00edst rukama.\t\n\t\n\t\tAn\u010dovi\u010dky nebyly sou\u010d\u00e1st\u00ed p\u016fvodn\u00edho receptu Caesara Cardiniho: p\u0159idal je a\u017e jeho bratr Alex. T\u011bm, kdo je maj\u00ed r\u00e1di, m\u016f\u017eete nab\u00eddnout kruton pot\u0159en\u00fd trochou an\u010dovi\u010dkov\u00e9 pasty a vedle pod\u00e1vat malou misku rozma\u010dkan\u00fdch an\u010dovi\u010dek.\nZ citrus\u016f m\u016f\u017eete pou\u017e\u00edt jeden citron a jednu limetku. Nev\u00ed se p\u0159esn\u011b, co pou\u017e\u00edval Caesar, proto\u017ee to, \u010demu se v Mexiku \u0159\u00edk\u00e1 citron, \u010dasto odpov\u00edd\u00e1 tomu, \u010demu my \u0159\u00edk\u00e1me limetka.\nListy se na tal\u00ed\u0159e kladou \u0159ap\u00edkem sm\u011brem ven, proto\u017ee se sal\u00e1t jedl rukama. Kdy\u017e p\u0159ed pod\u00e1v\u00e1n\u00edm vychlad\u00edte tal\u00ed\u0159e a vidli\u010dky, bude serv\u00edrov\u00e1n\u00ed je\u0161t\u011b elegantn\u011bj\u0161\u00ed.\nN\u011bkte\u0159\u00ed p\u0159ipravuj\u00ed z\u00e1livku p\u0159edem p\u0159\u00edmo v sal\u00e1tov\u00e9 m\u00edse a m\u00edchaj\u00ed ji vidli\u010dkou. Postupem \u010dasu se k receptu p\u0159idala \u0159ada dal\u0161\u00edch drobn\u00fdch postup\u016f.\n\t\n\t\n\t\tSaladeAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200173"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200173\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/193440"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}