I can't find the recipe for the ceasar salad that was posted a few weeks back.
- Thread starter randi
- Start date
no. it's e before a except after c in this caes. but....
SMOOOOCH anyway.
i'm past the halfway mark on my 2nd course of antibiotics for a month+long respiratory infection and starting to feel pretty human again (yaaaay). a bunch of doc visits coming up, but they're followups - nothing new.
let's hope the health picture stays boring for a while.
SMOOOOCH anyway.
i'm past the halfway mark on my 2nd course of antibiotics for a month+long respiratory infection and starting to feel pretty human again (yaaaay). a bunch of doc visits coming up, but they're followups - nothing new.
let's hope the health picture stays boring for a while.
If you can't find the one you're looking for, you might want to check this one out:
Pacific Rim Caesar Salad
http://www.finerkitchens.com/swap/forum1/40505_This_sounds_good_and_had_great_reviews_-_Pacific-Rim_Caesar_Salad
Pacific Rim Caesar Salad
http://www.finerkitchens.com/swap/forum1/40505_This_sounds_good_and_had_great_reviews_-_Pacific-Rim_Caesar_Salad
dawn_mo
Well-known member
Randi, I found the Cook's Illustrated recipe on the Cooking Light Forum - here it is:
Chicken Caesar Salad
Garlic Croutons:
2 large garlic cloves, minced fine or pressed through garlic press
1/4 tsp. salt
3 TBS extra-virgin olive oil
3 Cups 3/4-inch bread cubes from 1 baguette or country loaf
Broiled chicken breasts
6 Tbs. kosher salt or 3 Tbs. table salt
3 Tbs. sugar
4 boneless, skinless chicken breast halves (about 6 oz. each) trimmed of excess fat
ground black pepper
Caesar dressing
2 large eggs
1 Tbs. plus 2 tsp. juice from 1 lemon
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. ground black pepper
1 medium garlic clove, minced fine or pressed through garlic press (about 1 teaspoon)
4 flat anchovy fillets, minced (about 1-1/2 tsps)
1/3 cup extra-virgin olive oil
Salad
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1-1/2 inch pieces (about 10 cups lightly packed)
1/3 cup grated Parmesan cheese
1. For the CROUTONS: Adjust oven rack to middle position and heat oven to 350. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12-15 minutes. cool croutons on baking sheet to room temperature (can be covered and stored at room temp. up to 24 hours)
2. for the CHICKEN:
Dissolve salt and sugar in 1-1/2 quarts cold water in gallon-sized zipper-lock bag or plastic container. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes until fully seasoned. Remove chicken from brine, dry thoroughly with paper towels, and seas with pepper.
3. meanwhile, adjust oven rack to upper middle position (should be about 6 inches away from heating element) and heat broiler. Spray broiler pan top lightly with nonstick cooking spray and position over pan bottom. Place chicken on pan; broil until spotty brown and firm to the touch, about 8 minutes, turning chick. halfway through cooking. Transfer chicken to plate and set aside.
4. For the DRESSING:
Bring 2 inches water to boil in small saucepan over high heat. Lower eggs into water and cook 45 seconds, remove with slotted spoon. When cook enough to handle, crack eggs open; reserve yolks in small bowl and discard whites. Add lemon juice, Worchestershire, salt, pepper, garlic, and anchovies to yolks; whisk until smooth. Whisking constantly, add oil in slow, steady stream. Adjust seasonings with salt and pepper. (Dressing can be refrigerated in airtight container up to 1 day; shake before using)
5. to FINISH the SALAD: In large bowl, toss lettuce, Parmesan, and about 2/3 of the dressing to coat; divide evenly among individual plates. Remove tenerloins from chicken breasts; place in bowl used to dress lettuce, along with remaining dressing. Cut chicken breasts crosswise into 1/2-inch slices, add to bowl, and toss to coat. Divide dressed chicken evenly among plates arranging slices on lettuce. Sprinkle each plate with a portion of croutons and serve immediately.
Cook's Illustrated
http://community.cookinglight.com/showthread.php?p=250719
Chicken Caesar Salad
Garlic Croutons:
2 large garlic cloves, minced fine or pressed through garlic press
1/4 tsp. salt
3 TBS extra-virgin olive oil
3 Cups 3/4-inch bread cubes from 1 baguette or country loaf
Broiled chicken breasts
6 Tbs. kosher salt or 3 Tbs. table salt
3 Tbs. sugar
4 boneless, skinless chicken breast halves (about 6 oz. each) trimmed of excess fat
ground black pepper
Caesar dressing
2 large eggs
1 Tbs. plus 2 tsp. juice from 1 lemon
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. ground black pepper
1 medium garlic clove, minced fine or pressed through garlic press (about 1 teaspoon)
4 flat anchovy fillets, minced (about 1-1/2 tsps)
1/3 cup extra-virgin olive oil
Salad
2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1-1/2 inch pieces (about 10 cups lightly packed)
1/3 cup grated Parmesan cheese
1. For the CROUTONS: Adjust oven rack to middle position and heat oven to 350. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12-15 minutes. cool croutons on baking sheet to room temperature (can be covered and stored at room temp. up to 24 hours)
2. for the CHICKEN:
Dissolve salt and sugar in 1-1/2 quarts cold water in gallon-sized zipper-lock bag or plastic container. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes until fully seasoned. Remove chicken from brine, dry thoroughly with paper towels, and seas with pepper.
3. meanwhile, adjust oven rack to upper middle position (should be about 6 inches away from heating element) and heat broiler. Spray broiler pan top lightly with nonstick cooking spray and position over pan bottom. Place chicken on pan; broil until spotty brown and firm to the touch, about 8 minutes, turning chick. halfway through cooking. Transfer chicken to plate and set aside.
4. For the DRESSING:
Bring 2 inches water to boil in small saucepan over high heat. Lower eggs into water and cook 45 seconds, remove with slotted spoon. When cook enough to handle, crack eggs open; reserve yolks in small bowl and discard whites. Add lemon juice, Worchestershire, salt, pepper, garlic, and anchovies to yolks; whisk until smooth. Whisking constantly, add oil in slow, steady stream. Adjust seasonings with salt and pepper. (Dressing can be refrigerated in airtight container up to 1 day; shake before using)
5. to FINISH the SALAD: In large bowl, toss lettuce, Parmesan, and about 2/3 of the dressing to coat; divide evenly among individual plates. Remove tenerloins from chicken breasts; place in bowl used to dress lettuce, along with remaining dressing. Cut chicken breasts crosswise into 1/2-inch slices, add to bowl, and toss to coat. Divide dressed chicken evenly among plates arranging slices on lettuce. Sprinkle each plate with a portion of croutons and serve immediately.
Cook's Illustrated
http://community.cookinglight.com/showthread.php?p=250719
carol_in_iowa
Well-known member
Is it just me or are some messages missing in the archives?
It looks like up to 150 messages are missing in some archives.
It looks like up to 150 messages are missing in some archives.
carol_in_iowa
Well-known member
OK, it's just me. I didn't look at other pages.
thank you Curious, that makes a very good caesar dressing. I didn't add the
parsley and I'm not a fan of a mustardy taste in caesar salads. I've been trying to get mine to taste like the ones you used to get in good resturants when the waiter would bring a rolling cart to your table and put the whole thing together in front of you. I'll definately be using this recipe again smileys/smile.gif
parsley and I'm not a fan of a mustardy taste in caesar salads. I've been trying to get mine to taste like the ones you used to get in good resturants when the waiter would bring a rolling cart to your table and put the whole thing together in front of you. I'll definately be using this recipe again smileys/smile.gif