Caesar Salad with Shrimp

  • Active Time 10m
  • Total Time 20m

Serves 4

Our modified Caesar dressing contains no egg, but tastes just as good as the original. This recipe can also be used to transform leftovers into a new meal. Substitute roast beef, chicken, cooked ham, or almost any meat, poultry or fish you have for the shrimp.
WINE RECOMMENDATION:
Dijon mustard, lemon, and sauvignon blanc combine in a way that makes them seem almost inseparable. A crisp Sancerre's vibrant gooseberry and lemon flavor, along with its strong chalky streak, will highlight the freshness of the salad and the sweetness of the shrimp.

ingredients

  • 1 10-ounce loaf sourdough or country-style bread, cut into 3/4-inch cubes (about 5 cups)
  • 3/4 cup plus 2 tablespoons olive oil, divided
  • 4 tablespoons lemon juice
  • 2 cloves garlic, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon anchovy paste
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt, divided
  • 1/2 teaspoon fresh-ground black pepper, divided
  • 1 pound medium shrimp, shelled
  • 1 head romaine lettuce, quartered lengthwise and cut crosswise into 1/2-inch strips (about 1/2 quarts)
  • 2 cups halved cherry tomatoes

directions

Heat the oven to 325 degrees F.

Toss the bread cubes with 1 tablespoon of the oil and spread on a large baking sheet. Bake until crisp on the outside and lightly browned, about 15 minutes. Let cool.

Meanwhile, put the lemon juice, garlic, Parmesan, anchovy paste, mustard, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a blender and blend until smooth. With the blender running, slowly add the 3/4 cup oil. Alternatively, whisk together everything but the oil and then add the oil slowly, still whisking.

Heat the broiler. In a broiler pan or on a baking sheet, toss the shrimp with the remaining 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil the shrimp, turning once, until just done, about 4 minutes in all.

In a large bowl, combine the lettuce, tomatoes, croutons and shrimp. Add the dressing and toss to coat.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1386

nutrition information per serving

833 calories; 56g total fat; 183mg cholesterol; 1768mg sodium; 47g carbohydrates; 5g fiber; 37g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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