I hope that you had a wonderful Independence Day. We had one of the nicest days. We had planned on taking it easy – we did, but we also played really hard. We spent the afternoon at our neighborhood pool. They had the typical hot dogs and cotton candy, but the highlight for the kids was being in the pool for 5 hours straight. They swam their little hearts out. The older kids that run the pool had belly flop contests and threw a ton of change for the kids to dive for. William collected $2.47, he was rather proud of himself. I believe that all of the change that was thrown into the pool was spent at the snack bar approximately 42 seconds after the whistle blew for adult swim. We stopped and got some barbecue on the way home and thought that the kids were done for the day. They were exhausted. And so were we.
We got them home, showered, and in pj’s. At around 8, William asked if we would take them to see the fireworks. We really didn’t feel like going, but we did. We drove to Arlington, and got prime seats in my husband’s office. I have seen a lot of fireworks shows in my day, but nothing will ever compare to what we saw last night. DC does it right. I can only imagine what it looked like from The Mall. We were to the right of the Monument, and had an amazing view. Next year, we might brave heading to the capital to see them. I heard on the news that 500,000 people were expected this year. Gorgeous. I am so glad that we did not skip it.
On a side note – anyone else confused about what day it is? All day, I have thought that it was Saturday because of the holiday. Turns out it was only Friday.
I have made this salad probably 20 times in the last 3 months. I love it. If you have never made your own salad dressing, you really should. For starters, it just tastes so much better. Secondly, you know what is in it. Have you read your dressing label lately? There are a lot of hard to pronounce words on it. Usually sugar is at the top of the list. And third, it is so easy to do. I never buy salad dressing, I always make my own. I was leery of making Caesar dressing for a long time because of the egg factor. Traditional Caesar salad dressing recipes call for raw egg. Some say that the vinegar cooks the egg enough, but I did not trust it. Now that Safe Eggs has made an appearance in my kitchen, I no longer fear the raw egg in my dressing. The egg yolk helps to emulsify the dressing so that it does not break.
This dressing does double duty. It not only dresses the salad, but it is also is the marinade for the chicken. I make the dressing, marinade the chicken, and make the croutons early in the day, and when it is time for dinner I just grill off the chicken and the romaine. If you have never had grilled Caesar, you need to give it a try. It wilts the lettuce slightly and I love the slightly smoky flavor. Sometimes I serve this as a composed salad, and sometimes, I take the lettuce off of the grill and chop it and then toss it like a regular salad. The choice is yours.
2 cloves garlic, minced
Juice from 2 lemons
2 Tablespoons Dijon mustard
1 Tablespoon anchovy paste
1 teaspoon salt
1 Tablespoon pepper
1 Tablespoon Worcestershire sauce
1 Safe Eggs egg yolk
1 cup olive oil
1 1/2 pounds boneless skinless chicken breast
3 heads Romaine lettuce
1/2 loaf French bread
1/4 cup olive oil
Salt and pepper
In a small bowl, whisk together garlic, lemon juice, Dijon, anchovy paste, salt, pepper, Worcestershire sauce, and egg yolk.
**I am a Brand Ambassador for Safe Eggs, and have been paid for this post. All opinions are my own.**
- 2 cloves garlic, minced
- Juice from 2 lemons
- 2 Tablespoons Dijon mustard
- 1 Tablespoon anchovy paste
- 1 teaspoon salt
- 1 Tablespoon pepper
- 1 Tablespoon Worcestershire sauce
- 1 Safe Eggs egg yolk
- 1 cup olive oil
- 1 1/2 pounds boneless skinless chicken breast
- 3 heads Romaine lettuce
- Parmesan shavings
- 1/2 loaf French bread
- 1/4 cup olive oil
- Salt and pepper
- In a small bowl, whisk together garlic, lemon juice, Dijon, anchovy paste, salt, pepper, Worcestershire sauce, and egg yolk. Gradually whisk in olive oil. Whisking the entire time you are drizzling, this will emulsify the dressing.
- Add the chicken to a large plastic bag. Pour half of the dressing over the chicken. Marinate in the fridge for 1 hour up to overnight.
- Cut or tear the bread into small pieces and place in a sauté pan. Drizzle with olive oil, salt, and pepper. Cook over medium heat, turn occasionally until toasty and brown.
- Cook the chicken on the grill over medium high heat, cooking 4 minutes on each side or until chicken is cooked through. Let rest for 5 minutes before slicing.
- Slice the romaine in half. Drizzle with olive oil and place cut side down on the grill for 2 minutes.
- Arrange lettuce on plate. Drizzle with remaining dressing, Top with Parmesan shavings, croutons, and sliced chicken breast.