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Caesar Salad with Shrimp

Yield 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.

Ingredients

  • 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

How to Make It

  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.

  5. 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.

Quick From Scratch One-Dish Meals