Cookaholics Bulletin Board

Becca - As there are many types of Greek olives, can you be more specific?

beccaporter(Becca?), that looks interesting and I think I have everything. When you say Greek Olives do you mean Kalamata Olives? We typically have those and Queen something that are also quite good. When I make my olive loaf I use as much of the Olive Brine as I have instead of water or if I have to fill with water, it really comes out with a great olive taste.

I make a Caesar dressing that I really like, Barbara won't eat it because it has raw eggs, but she gets it out and I am quite sure they use raw eggs as well. Actually my Caesar is the only dressing I have ever made that I liked, I have tried a ton of recipes and they are never any good. My Caesar dressing I got right off the package of Romane Lettuce. In fact some of my best recipes have come from packaging, it figures they want you to use plenty of their product and some good recipes is a good way to ensure that.

I will try that recipe, it has a lot of good stuff in it so even if it isn't quite what I have had it will still be good.

Thanks,
Barry

Barry,

You can use pasteurized eggs or EggBeaters (with negligible flavor change) in a Caesar dressing without any of the potential 'danger' (which is minimal btw) of salmonella from raw eggs.

Amy

Thanks Amy.

Also CI has a light version of a chicken Caesar with a no egg dressing that we really like. If you want the recipe let me know.

Mary

Mary,
No eggs, never heard of that. That being said I would like to have the recipe, CI's recipes are generally pretty good.

Thanks,
Barry

Here you go!


LIGHT CHICKEN CAESAR SALAD


Editors’ Choice Cookbook Collection.  From The Best Light Recipes.

WHY THIS RECIPE WORKS:
When it comes to light Caesar salad recipes, the dressing is the most crucial component. Many low-fat versions omit the traditional egg and oil emulsion, thus removing the creamy character of the dressing. We wanted to find a suitable replacem...(more)

SERVES 4
Note that you’ll only use half the dressing in the salad—leftovers, which will keep refrigerated for up to 1 day, make a great dip for crudités.
INGREDIENTS
Caesar Dressing
1/4cup buttermilk
2tablespoons juice from 1 lemon
2tablespoons reduced-fat mayonnaise
2teaspoons Dijon mustard
1teaspoon Worcestershire sauce
1 - 2 medium garlic cloves , minced or pressed through a garlic press (about 1 to 2 teaspoons)
3 anchovy fillets , rinsed and patted dry
1/2teaspoon salt
1/2teaspoon ground black pepper
2tablespoons extra-virgin olive oil
1ounce Parmesan cheese , grated (1/2 cup)
Chicken
4 boneless, skinless chicken breast halves (about 6 ounces each), trimmed of excess fat
Salt and ground black pepper
1teaspoon vegetable oil
Salad
2 medium heads romaine lettuce (larger outer leaves removed) or 2 large romaine hearts , washed, dried, and torn into 1/2-inch pieces (about 10 cups loosely packed)
1 1/3cups Garlic Croutons (see related recipe)
INSTRUCTIONS
1. FOR THE DRESSING: Puree all of the dressing ingredients except the oil and Parmesan in a blender (or food processor) until smooth, about 30 seconds, scraping down the sides as needed. With the motor running, add the oil in a steady stream. Stir in the cheese. Set aside ½ cup of the dressing for the salad and refrigerate the remaining ½ cup for another use (see note).
2. FOR THE CHICKEN: Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on the first side, about 5 minutes. Flip the chicken over, add ½ cup water, and reduce the heat to medium-low. Cover and continue to cook until the thickest part of the breast is no longer pink and registers about 165 degrees on an instant-read thermometer, about 5 minutes. Transfer the chicken to a plate and set aside to cool; slice the chicken breasts crosswise into ½-inch-thick slices.
3. TO ASSEMBLE THE SALAD: In a large bowl, toss the lettuce with all but 1 tablespoon of the dressing to coat; divide evenly among individual plates. Add the chicken to the bowl used to dress the lettuce and toss with the remaining 1 tablespoon dressing to coat. Arrange the chicken evenly among the plates, on top of the lettuce. Sprinkle each plate with a portion of the croutons.

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Recipes
Low-Fat Garlic Croutons

Yes, I always use kalamatas. I am going to have to make the pizza next week. Amy, you will love it! That whole book is incredible. It is in my Top 5.

I've always used CI's old Caesar recipe with the coddled egg. However, when I want to make up some dressing for salads throughout the week, I make the soft tofu variation.

Yum, yum, yum Becca. I love that dressing and recipe as well. American Pie is such a great book.