The single anchovy fillet lends umami depth to the dressing without giving it any sort of strong fishy flavor.
1/4 cup canola mayonnaise (such as Hellmann's)
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
3/4 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 oil-packed anchovy fillet, drained and mashed to a paste
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/2 small garlic clove, minced
7 teaspoons extra-virgin olive oil, divided
1 pound peeled and deveined extra-large shrimp
2 ounces whole-wheat French baguette, cut into 8 slices
10 cup baby romaine lettuce
How to Make It
Combine the first 10 ingredients in a large bowl. Gradually add 1 tablespoon oil, stirring constantly with a whisk.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp and 2 teaspoons oil in a large bowl; toss to coat. Add shrimp to pan; cook 2 1/2 minutes on each side or until well marked and done. Remove shrimp from pan. Brush each side of bread slices with remaining 2 teaspoons oil. Add bread to pan; cook 1 minute on each side or until well marked.
Add lettuce to mayonnaise mixture; toss well. Divide lettuce mixture evenly among 4 bowls. Divide shrimp and bread evenly among servings.
My husband loved it, I loved it - and I'm not a fan of Caesar salad. I may have added too much anchovies, as I erroneously read one ounce instead of one fillet. It turned out a bit salty for my taste, but very tasty and good. Definitely a keeper!!!
I also used anchovy paste in place of anchovies. I also added some minced garlic when I sauteed the shrimp. I think next time I will skewer and grill the shrimp on the Traeger. Loved the dressed. A keeper!
This was a super simple dish to make. I used anchovy paste because I still had a tube in the fridge from a prior recipe and it worked great. My husband said it was probably the best caesar dressing he has had. The flavors melded so beautifully because not one ingredient overpowered another.
This dressing is fabulous! I used regular mayo and after all of the dressing ingredients were whisked together it was super thick so I thinned it with a little (maybe 1-2 TBSP) filtered cold water and whisked again. (I do this with many homemade dressings. Trust me - it thins without adding more oil or ruining flavors.) I used anchovy paste because I always have a tube in my fridge. My fiancé absolutely loved it and he usually doesn't care about Caesar salad. I think I may have converted him on anchovies! He said please make it again! I think this is my new favorite quick and easy dinner recipe! Would be great with grilled chicken or steak also! Thank you!
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