{"id":45444,"date":"2026-05-05T08:22:45","date_gmt":"2026-05-05T08:22:45","guid":{"rendered":"https:\/\/castey.com\/?p=45444"},"modified":"2026-05-05T08:25:23","modified_gmt":"2026-05-05T08:25:23","slug":"ensalada-cesar-historia-receta-completa-y-salsa-original","status":"publish","type":"post","link":"https:\/\/castey.com\/eu\/ensalada-cesar-historia-receta-completa-y-salsa-original\/","title":{"rendered":"Zesar entsalada: historia, errezeta osoa eta jatorrizko saltsa"},"content":{"rendered":"

The Zesar entsalada<\/strong> Munduko plater ospetsuenetako bat da, baina bere jatorriak ez du zerikusirik Erromatar Inperioarekin (askoren ustez bezala). Errezeta nahiko modernoa da, historia nahiko bitxia duena.<\/p>\n

Historia pixka bat<\/h2>\n

Zesar entsalada 1920ko hamarkadan sortu zen Tijuanan, Mexikon, sukaldari italiarraren jatetxean. Zesar Cardini<\/strong>.<\/p>\n

Bertsio onartuenaren arabera, egun lanpetu batean, osagai gutxirekin, Cardini-k entsalada bat inprobisatu zuen sukaldean zuenarekin: erromatar letxuga, arrautza, ogi txigortua, gazta eta bertan sortutako saltsa. Emaitza hain ona izan zen, ezen nazioarteko klasiko bihurtu baitzen.<\/p>\n

Gaur egun bertsio asko daude, baina jatorrizkoak ez zuen oilaskorik edo antxoa xehaturik sartzen saltsan (nahiz eta aldaera moderno batzuetan erabil daitezkeen).<\/p>\n

Errendimendua<\/h2>\n
    \n
  • 4 lagunentzako plater nagusi gisa<\/li>\n
  • 6-8 lagunentzako laguntzaile gisa<\/li>\n<\/ul>\n

    Osagaiak<\/h2>\n

    \"Ingredientes<\/p>\n

    Entsaladarako:<\/h3>\n
      \n
    • 2 erromatar letxuga handi<\/li>\n
    • 100 g ogi (baguette edo antzekoa)<\/li>\n
    • 2 koilarakada oliba olio<\/li>\n
    • 40-60 g parmesano gazta xehatu<\/li>\n
    • Piper beltza gustura<\/li>\n<\/ul>\n

      Aukerakoa (bertsio modernoak):<\/p>\n

        \n
      • Oilasko bularra plantxan erreta<\/li>\n
      • Hirugihar kurruskaria<\/li>\n<\/ul>\n

        Zesar saltsa (zaporearen gakoa)<\/h2>\n

        Osagaiak:<\/h3>\n
          \n
        • Arrautza gorringo 1 (edo arrautza pasteurizatu 1)<\/li>\n
        • Baratxuri ale txiki 1<\/li>\n
        • 2-3 antxoa (aukerakoa baina oso gomendagarria)<\/li>\n
        • Koilarakada bat Dijon mostaza<\/li>\n
        • Koilarakada 1 limoi zuku<\/li>\n
        • Worcestershire saltsa koilarakada bat<\/li>\n
        • 80-100 ml oliba olio leun edo ekilore olio<\/li>\n
        • 30 g parmesano gazta birrindua<\/li>\n
        • Gatza eta piperbeltza gustura<\/li>\n<\/ul>\n

          Nola egin Zesar saltsa<\/h2>\n
            \n
          1. Baratxuria xehatu.<\/strong> antxoekin pasta bat sortu arte.<\/li>\n
          2. Ontzi batean, gehitu arrautza gorringoa eta mostaza.<\/li>\n
          3. Baratxuri eta antxoa nahasketa nahastu.<\/li>\n
          4. Gehitu limoi zukua eta Worcestershire saltsa.<\/li>\n
          5. Emultsionatu<\/strong> Olioa poliki-poliki gehituz, isuri fin batean, nahasten den bitartean (maionesa arin bat bezala).<\/li>\n
          6. Gehitu parmesano gazta, gatza eta piperbeltza.<\/li>\n
          7. Lodiegia bada, egokitu testura ur tanta batzuekin.<\/li>\n<\/ol>\n

            \u00a0Entsalada muntatzea.<\/h2>\n
              \n
            1. Erromatar letxuga garbitu eta zatitu zati handitan.<\/li>\n
            2. Ogia oliba olioarekin txigortu kurruskaria egon arte.<\/li>\n
            3. Nahastu letxuga saltsa pixka batekin.<\/li>\n
            4. Gehitu txigortutako ogia.<\/li>\n
            5. Amaitu parmesano gazta birrinduarekin eta saltsa gehiagorekin gustura.<\/li>\n
            6. (Aukerakoa) gehitu oilaskoa edo hirugiharra gainean.<\/li>\n<\/ol>\n

              \u00a0aholkuak<\/h2>\n
                \n
              • Letxuga izan behar da oso lehorra<\/strong> saltsa ondo itsasteko.<\/li>\n
              • Saltsa aldez aurretik egin daiteke, baina are hobea da fresko eginda.<\/li>\n
              • Arrautza gordinik erabili nahi ez baduzu, erabili arrautza pasteurizatua edo maionesa oinarri gisa.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"

                La Ensalada C\u00e9sar es uno de los platos m\u00e1s conocidos del mundo, pero su origen no tiene nada que ver con el Imperio Romano (como muchos creen). Es una receta relativamente moderna con una historia bastante curiosa. Un poco de historia La Ensalada C\u00e9sar naci\u00f3 en los a\u00f1os 20 en Tijuana, M\u00e9xico, en el restaurante […]\n","protected":false},"author":1794,"featured_media":45445,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[162],"tags":[302,311,309,310],"class_list":["post-45444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-castey","tag-ensalada-cesar","tag-ensaladas","tag-vajillas"],"yoast_head":"\nEnsalada C\u00e9sar: historia, receta completa y salsa original - Castey<\/title>\n<meta name=\"description\" content=\"Ensalada C\u00e9sar casera con receta paso a paso, historia, ingredientes y salsa original. 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