Chicken Caesar Salad #PropSwap Reveal

I’m Participating in theFood Blogger Prop Swap, hosted by Alyssa of www.EverydayMaven.com and Faith of www.AnEdibleMosaic.com and today is reveal day.

The prop swap is a fun way to connect with new food bloggers and pass on gently used and loved food blogging props to another food blogger in our community.

Every FBPS participant filled a USPS Medium Flat Rate Priority Mail Box with items they already had and wanted to pass on, so there is no need to buy anything new.

I sent mine out to Patti from Comfy Cook at http://www.comfycook.com/ and I can’t wait to see what she did with the swap items! She makes her dishes look so beautiful I can’t imagine how she will use what I sent to her.

I was lucky enough to get Heather aka Girlichef from http://www.girlichef.com/ . Heather must be a mind reader on top of her great cooking and baking talents (you need to see her bread skills) because she sent 2 items I really needed. The soup crocks matched the pattern from plates I had when I first started out on my own. Timeless actually.

Wooden salad bowls…I love wooden salad bowls but I never owned any. Those are something I think about as I make a salad. You know after the dishes get washed and put away so does my memory of wanting to get wooden bowls.

Okay now I had the bowls, I needed to make a salad. Oh the soup crocks will get their turn at the first cold snap. Caesar Salad seemed appropriate for the occasion. I topped it with chicken. Caesar Salad is so good with homemade dressing.

Chicken Caesar Salad (makes one salad)

Ingredients

• 1 4-ounce grilled chicken breast
• 2 cups chopped romaine lettuce or mixed greens
• 1 Tablespoon grated parmesan cheese
• 6 to 8 cherry or grape tomatoes
• 1/4 cup croutons
• Dressing (recipe follows)

Place lettuce in a serving bowl or on a plate. Cut chicken diagonally and place across the salad. Add tomatoes and croutons. Sprinkle with cheese. Drizzle with dressing.

Dressing

Ingredients
• 1 cup pasteurized liquid eggs
• 1/3 cup grated parmesan cheese
• 2 Tablespoons chopped garlic
• 2 Tablespoons red wine vinegar
• 2 Tablespoons lemon juice
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons anchovies, rinsed and chopped
• 2 teaspoons pepper
• 1 teaspoon dry mustard
• 1 Tablespoon chopped parsley
• 2 cups olive oil

Place all the ingredients in a blender. Blend on low for 20-25 seconds then blend on high for 20-25 seconds. You want to make sure your dressing emulsifies and won’t separate. Let it set in the blender for about a minute, if it starts to separate blend for an additional 20 seconds.
I didn’t add any salt because I feel the anchovies, parm cheese and Worcestershire contribute enough. If you’d like to reduce the salt even more you can use low-sodium soy sauce instead of Worcestershire.

 

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