Healthy Foods that everybody enjoys !
Chicken Ceasar Salad.
Chicken Cutlet Brine
Enough for up to 1.5 pounds of cutlets.
Dissolve 2 tablespoons table salt in 2 cups water in medium container or gallon-sized zipper-lock bag. Submerge cutlets, cover with plastic wrap or seal bag, and refrigerate 30 minutes. Rinse cutlets under cold water and dry thoroughly with paper towels and prepare as you normally would.
Caesar Salad Dressing
Because I created this for me, me, me, my Caesar salad dressing is raw egg and anchovy optional, and I swear you won’t miss them. But if this offends the Caesar purist in you, I’ve given options for both. Now can’t we all get along?
2 tablespoons mayonnaise – or – 1 egg
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon Worcestershire sauce, plus a drop or two more, to taste
1 oil-packed anchovy fillet, finely chopped (optional)
1/4 cup extra-virgin olive oil
Whisk all except last together. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)