Comments on: chicken caesar salad

By: Michellers

Michellers — Mon, 02 Nov 2009 06:52:02 +0000

I agree with you about the raw eggs in a dressing, but I’m not convinced that mayo belongs in a Caesar Salad recipe–too strangely astringent for me and my husband. We prefer this eggless recipe from epicurious that is 3 T lemon juice, 3 garlic cloves, 1 T dijon, 3/4 cup olive oil. Whiz it in a food processor, add anchovy paste if you like, and grated parm and you’re done. Even my 3 year old loves it.

By: spinme

spinme — Wed, 06 May 2009 13:26:47 +0000

Thank you for the salad dressing recipe!! I agree with the chicken too! Chicken thighs are just yummy!! And love your mayo for raw eggs version! (Raw eggs make me feel squishy now)

Hope you don’t mind that I have posted your recipe with credits in my private blog! It’s to help me recall recipes I have found all over!

By: kate sommerrs

kate sommerrs — Thu, 12 Feb 2009 23:07:25 +0000

I couldn’t agree with you more about chicken and while brining is a good solution (and i think you can add flavor by adding spices, but that ain’t chicken flavor) i have found that I either need organic free range (need I say, REAL chicken) for flavor, OR trader Joes (I just happen to work there) has frozen chicken thighs. Yes, please and thankyou. I love chicken thighs.

By: bensbaby116

bensbaby116 — Sun, 04 Jan 2009 16:41:36 +0000

Wow! I love a good Caesar dressing, but I’ve never considered subbing mayo for raw egg. *book marking this for later*

By: ShortcutSleuth

ShortcutSleuth — Fri, 07 Nov 2008 20:30:12 +0000

This sounds like a great alternative to the way I usually make my chicken caesar salad, and I’m looking forward to trying it. It’s my kids favorite meal!

By: Alisa

Alisa — Sat, 25 Oct 2008 19:00:37 +0000

I brine the thanksgiving turkey as well. Usually with some bay leaves and rosemary added in the mix.

By: Red Icculus

Red Icculus — Thu, 14 Feb 2008 14:28:04 +0000

My family loves caesar salad by itself as a meal. There is little cleanup because it only uses one bowl.

The brining also works incredibly with steaks.

By: annulla

annulla — Mon, 21 Jan 2008 22:45:40 +0000

OK, you’ve convinced me. I hate boneless, skinless chicken cutlets, but I’ll buy a small package. And I’ll brine them. However, if they turn out tasting like pressed sawdust, it’ll be on your head.

By: Jixny

Jixny — Mon, 21 Jan 2008 17:14:22 +0000

Hi Deb. I’ve lurked for a while and L-O-V-E your blog. Last night I tried your brine and my man loved it. I figured it would work out great because I use Alton Brown’s brine for my Thanksgiving turkey and always will. And I was not disappointed. I added some Tabasco sauce to the chicken brine and plan on adding other spices and such in the future.

By: Jane

Jane — Sun, 20 Jan 2008 01:33:20 +0000

A long time ago, Emeril had a recipe that I use frequently for flavorful chicken breasts. Pour buttermilk into a big baggie. Grate lemon peel into that same baggie. Add two tbsp honey and lots of fresh ground pepper. Marinate overnight or at least a few hours. Chicken is moist and has a delicate hint of lemon.