Caesar Salad with Shrimp

Food & Wine
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.


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1 10- ounces loaf sourdough or country-style bread, cut into 3/4-inch cubes (about 5 cups)
3/4 cup plus 2 tablespoons olive oil
4 tablespoons lemon juice
2 cloves garlic, chopped
1/2 cup grated Parmesan
1 teaspoon anchovy paste
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
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


1. Heat the oven to 325°. 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.

2. 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.

3. 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.

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

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.

Created date

June 2004