Comments on: chicken caesar salad http://smittenkitchen.com/2008/01/chicken-caesar-salad/ Wed, 23 May 2012 04:58:50 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Merritt http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-1722574 Merritt Sun, 25 Mar 2012 01:19:35 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-1722574 Hooray for a super caesar dressing without creepy raw eggs and nasty fishies! Our Saturday pizza tonight was nothing less than mind-blowing: white pizza with grilled chicken and red onion, topped post-oven with romaine, parmesan and a swirl of the dressing. Out of this world. This puppy is going into some serious rotation. Thanks! Hooray for a super caesar dressing without creepy raw eggs and nasty fishies! Our Saturday pizza tonight was nothing less than mind-blowing: white pizza with grilled chicken and red onion, topped post-oven with romaine, parmesan and a swirl of the dressing. Out of this world. This puppy is going into some serious rotation. Thanks!

]]> By: Nat http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-1662116 Nat Sun, 04 Mar 2012 02:23:34 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-1662116 As has been typical of late, I googled a recipe, and scanned through the results until I found one from your website! Your recipes have been my go-to if it's something I haven't made before, but you have. Tonight it was the Caesar salad dressing (sans raw egg), which has now become my favourite salad dressing; recently, it has also been your thousand layer lasagna with fresh tomato sauce, and also your lemon loaf. All turned out perfectly! Thanks for such a wonderful blog. I'm looking forward to buying your book, but I hope you don't stop blogging! As has been typical of late, I googled a recipe, and scanned through the results until I found one from your website! Your recipes have been my go-to if it’s something I haven’t made before, but you have. Tonight it was the Caesar salad dressing (sans raw egg), which has now become my favourite salad dressing; recently, it has also been your thousand layer lasagna with fresh tomato sauce, and also your lemon loaf. All turned out perfectly! Thanks for such a wonderful blog. I’m looking forward to buying your book, but I hope you don’t stop blogging!

]]> By: Nom http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-1438472 Nom Mon, 09 Jan 2012 11:40:53 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-1438472 Made with egg yolk and tenderloin-not-brined. It was exceptionally delicious. Made with egg yolk and tenderloin-not-brined. It was exceptionally delicious.

]]> By: Ruth http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-1397664 Ruth Mon, 02 Jan 2012 15:47:29 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-1397664 As you, I totally dislike grilled chicken fillets or similar. Until I found out that brining chicken breasts in milk for 30 minutes could really make the difference. By the way, this suggestion was made by Ferran Adriá, and read it somewhere some years ago. This week I'll try your Waldorf chicken salad. Signed... a Mexican BIG fan of yours in Madrid. As you, I totally dislike grilled chicken fillets or similar. Until I found out that brining chicken breasts in milk for 30 minutes could really make the difference. By the way, this suggestion was made by Ferran Adriá, and read it somewhere some years ago. This week I’ll try your Waldorf chicken salad. Signed… a Mexican BIG fan of yours in Madrid.

]]> By: Hillary http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-845147 Hillary Thu, 18 Aug 2011 23:36:12 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-845147 So, ever since experimenting with brining chicken I have TOTALLY embraced it and won't ever look back. Not only does it make an error-less meal taste ten times more delicious, but it's so forgiving for those sub-cooking-par meals. Since I freeze most chicken parts, i've taken to defrosting the chicken in the salt water solution - it's definitely tricky in terms of determining salt content, but worth it (do I even have to say that the risk of my meal being slightly over-salted completely outweighs the risk of it being leathery and tasteless?) Thanks deb! So, ever since experimenting with brining chicken I have TOTALLY embraced it and won’t ever look back. Not only does it make an error-less meal taste ten times more delicious, but it’s so forgiving for those sub-cooking-par meals. Since I freeze most chicken parts, i’ve taken to defrosting the chicken in the salt water solution – it’s definitely tricky in terms of determining salt content, but worth it (do I even have to say that the risk of my meal being slightly over-salted completely outweighs the risk of it being leathery and tasteless?) Thanks deb!

]]> By: Hillary http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-718702 Hillary Mon, 13 Jun 2011 00:06:40 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-718702 Great dressing - made it as directed and added to a bowl of homemade croutons from homemade bread (!), romaine, parmesan, and some less traditional watercress and cabbage - fridge purge style. It was excellent! I need to read up on brines (their purpose and application), but do you think one could defrost chicken in the brine, in the style of killing two birds with one bowl? Or would that be too much time in the salt water? Thanks! Great dressing – made it as directed and added to a bowl of homemade croutons from homemade bread (!), romaine, parmesan, and some less traditional watercress and cabbage – fridge purge style. It was excellent!

I need to read up on brines (their purpose and application), but do you think one could defrost chicken in the brine, in the style of killing two birds with one bowl? Or would that be too much time in the salt water? Thanks!

]]> By: Sarah http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-566234 Sarah Mon, 31 Jan 2011 18:23:02 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-566234 I love your blog - have been addicted for quite some time now. I just discovered this post recently, and I'm looking forward to trying your recipe for caesar dressing, sans egg. I'm pregnant and really missing all of my favorite creamy salad dressings which, of course, I'm not eating now because of the raw egg. I searched through your recipe archive but didn't find any other creamy salad dressing recipes without egg. Would really love it if you'd share more!!! Thanks! I love your blog – have been addicted for quite some time now. I just discovered this post recently, and I’m looking forward to trying your recipe for caesar dressing, sans egg. I’m pregnant and really missing all of my favorite creamy salad dressings which, of course, I’m not eating now because of the raw egg. I searched through your recipe archive but didn’t find any other creamy salad dressing recipes without egg. Would really love it if you’d share more!!! Thanks!

]]> By: Jennifer http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-503070 Jennifer Wed, 22 Dec 2010 03:37:21 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-503070 It left out the "this" I had in there. Guess it didn't like my odd characters. Anyway, love the recipes. Keep 'em comin'!! It left out the “this” I had in there. Guess it didn’t like my odd characters. Anyway, love the recipes. Keep ‘em comin’!!

]]> By: Jennifer http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-503068 Jennifer Wed, 22 Dec 2010 03:35:43 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-503068 I brined the Thanksgiving turkey for the first time this year. Kept it brining for 2 days. Rave reviews abounded, as it was eaten up quicker than any other turkey I've made. I'm doing it again for Christmas. I can't believe how big of a difference it makes in ANY meat (I've heard seafood can be brined, as well). Love your blog. I'm about far away from opening my own bakery. I brined the Thanksgiving turkey for the first time this year. Kept it brining for 2 days. Rave reviews abounded, as it was eaten up quicker than any other turkey I’ve made. I’m doing it again for Christmas. I can’t believe how big of a difference it makes in ANY meat (I’ve heard seafood can be brined, as well). Love your blog. I’m about far away from opening my own bakery.

]]> By: deb http://smittenkitchen.com/2008/01/chicken-caesar-salad/#comment-434760 deb Wed, 20 Oct 2010 15:54:22 +0000 http://formosa.liquidweb.com/~smittenk/?p=412#comment-434760 Laura -- Perhaps some smooth horseradish? Laura — Perhaps some smooth horseradish?

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