Saturday a week ago was the first of two full days of filming by a crew of students from the UNC School of the Arts (more on that in a subsequent blog post). The schedule was 6 am to 6 pm, so I dropped prepped frozen chicken breasts into the sous vide mid-afternoon and whipped up a fresh batch of creamy Caesar dressing so that once they departed I could pull off supper with little delay. The very leafy greens were succulent, the chicken was tender and well-herbed, and the dressing was richly garlick'd. It was a fitting lighter fare, which left room for the final slice of chocolate chess pie from the previous evening.
Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.
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