Once more this past Friday, the sous vide made dinner easier, with herbed chicken breasts I'd put away in the freezer a while back. These were diced once done and put atop a mixed butter lettuce salad, which was dressed with the last of a souped-up homemade Thousand Island dressing. Of course, in this household, there will be roasted sunflower seeds, too, when I remember them. That was Meal No. 3906.
The next day, it was another fine salad, this time a pile of power greens dressed in homemade creamy Caesar. Some perfectly cooked filet mignon, brought to the proper temperature via sous vide and then seared in the skillet, was scattered on top. Meal No. 3907: an even better salad.
It was certainly not a day for grilling, as a heatwave made for dangerous weather. It may have registered mid-90s, but the heat index was quite something.
Fast forward to the first Sunday evening of August and you'll find another round of chicken from the sous vide sitting on a tasty spring mix with a more recent batch of Thousand Island dressing to coat it all. It occurs to me that I must've endured too many restaurant salads that were skimpily dressed, because when I have my own homemade supply, I can drench some greens.
"Thousand Island Dressing," which was based on a version from Graybert on GeniusKitchen.com.
Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.
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