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Chefs' Cooking Secrets | Grilled Chicken Caesar Salad, with Keith Snow | VideoCompiled by Vicki McClure Davidson
Leafy greens for salads are a perfect light lunch or dinner to help cool down the hotter months here in Arizona. Making a Caesar salad with grilled, sliced lemon-marinated chicken breast is easy. Chef Keith Snow with HarvestEating.com creates this classic salad quickly and easily.
Caesar salad origins: Caesar Salad is named after chef Caesar Cardini who created it in his restaurant in Tijuana, Mexico in 1924. It became popular in Hollywood and is now considered an American classic.
A few criticisms about the demo, though. Snow adds a Caesar dressing to the romaine lettuce that is premade. I have no idea if he poured it out earlier from a store-bought bottle of salad dressing (likely not, but who knows?) and if it's made from scratch, the recipe is not included in this video demo. I have the same complaint about "our crunchy garlic croutons." Were these croutons made from scratch in an earlier segment? No way to tell, and no recipe offered. These omissions may be the result of oversight by the person who captured and submitted the video to YouTube. So, to fill in these gaps, recipes for Caesar dressing and croutons are provided.
This recipe for Caesar salad dressing is said to taste just like the Caesar salad dressing served at Outback Steakhouse, from RecipeZaar.com
- 1 c. pasteurized egg (I use Egg Beaters)
- 1-1/4 oz. crushed garlic
- 3-1/2 oz. Parmesan cheese
- 2-2/3 T. red wine vinegar
- 1 T. lemon juice
- 1 T. salt
- 1 T. pepper
- 1 T. dry mustard
- 1-1/2 oz. anchovies
- 1 T. Worcestershire sauce
- 1-1/2 c. olive oil
- 2 T. chopped fresh parsley
In a blender, blend all ingredients 20 seconds on high and then 20 seconds on low. Makes 1 quart.
Here's a recipe to make your own croutons from scratch, from WhatsCookingAmerica.com:
To make croutons: Preheat oven to 375 deg. F. Trim the crust from day-old peasant-style bread (Italian or French bread) and dice into 3/4-inch cubes. Toss with enough olive oil to coat, but not drench. Sprinkle lightly with salt and spread out on a rimmed baking sheet.
Bake approximately 10 to 15 minutes or until just golden brown. Halfway through the baking time, give the pan a shake to make sure the croutons toast evenly. Remove from oven and completely cool croutons. Store in an airtight container.
Video running time: 4:13.
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