Caeser Salad with Rock Shrimp
Pairs Well With
Take one half of a day old baguette or other sourdough French bread and slice up into ½ inch cubes. Spread out evenly on a baking sheet. Bake in oven for 15 minutes at 350 degrees. Cool and set aside.
1 head of romaine lettuce
1 clove garlic
2 anchovy fillets (packed in oil, drained) See note.
2 t Dijon mustard
1 large egg yolk (See note)
1 t Worcestshire sauce
½ t Tabasco
4 T Extra Virgin Olive Oil
1/3 cup freshly grated Parmesan Cheese
Salt and freshly ground pepper.
1 pound shelled raw rock shrimp
1 T Olive Oil
Cut ½ inch from the top and bottom of the romaine and rinse in cold water a couple of times to remove dirt. Cut in half and then in quarters, roll in paper towels to dry. Slice crosswise in about 1 inch strips. Wrap in paper towels if too moist. Place in large bowl.
Peel garlic. Drop garlic and anchovies (optional) down the chute of a food processor with motor running. Juice the lemon half. Stop the motor and scrape down the sides of the bowl with a rubber spatula. Add 2 tablespoons of the lemon juice, the mustard, egg yolk, Worcestshire, Tabasco, cheese, salt and pepper to taste. With motor running, gradually add the olive oil through the chute until the dressing is combined.
Put 1 tablespoon olive oil in a large heavy skillet over high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes, tossing a few times to cook evenly, just until the shrimp firm up and the color changes.
Add the dressing to the romaine lettuce and toss well. Add the croutons and toss. Put the salad on individual plates and spread the cooked shrimp evenly on top. Serves four.
I do two things differently in this recipe: If you do not want to add the anchovy, increase the Worcestershire sauce to 1 tablespoon. If you do not want to add the egg yolk, use ¼ c egg substitute or two additional teaspoons of Dijon mustard.