I really adore traveling, but I miss cooking when I'm gone, almost as much as I miss my wife. I am one of those people who just truly loves puttering around in the kitchen. Combined with all the easy, fast food I ate on my trip, it was the perfect moment for creating a big ol' chicken Caesar salad for my first post-trip supper. With a loaf of Italian bread and a mini-colander of Rainier cherries, it was just exactly right. I hope it might be for you, as well.
Chicken Caesar Salad
3 tbsp. buttermilk (lowfat, for me) 1 large clove garlic, roughly chopped
2 tbsp. mayonnaise (I used the canola sort) 1/4 tsp. each salt & pepper
Juice of half a small lemon 2 tbsp. freshly grated parmesan
1 tbsp. good quality olive oil Hearts of romaine, torn into bite-sized pieces
1 tsp. Dijon mustard Garlic croutons (fat-free, if you like)
1 tsp. Worcestershire sauce Rotisserie chicken, in bite-sized pieces
1/2 tsp. anchovy paste Shaved parmesan
Purée everything but the romaine, croutons, chicken, and shaved parmesan until smooth. Divide lettuce among plates. Top with croutons, chicken, and a drizzle of dressing. Finish with shaved parmesan. The dressing is about enough for 2 or 3 dinner-sized salads.