Caesar Salad with Shrimp
Ingredients:
- Romaine lettuce – 1 head
- Parmesan cheese – grated, to taste
- Bread (preferably a baguette or similar) – 4 slices for croutons
- Shrimp – 10.5 oz (approx. 300 grams)
- Lemon juice
- Sunflower oil
- Oregano
- Salt
For the Caesar Dressing:
- Mayonnaise – 1¼ cups (approx. 300 ml)
- Garlic – 2 cloves
- Anchovy fillets – 4
- Dijon mustard – 2 tsp
- Lemon juice – 1 tbsp
- Parmesan cheese – 1 oz (approx. 30 grams), grated
- Worcestershire sauce
- Pepper
Instructions:
- Prepare the Croutons: Preheat your oven to 375°F (190°C). Cut the bread into cubes and toss with sunflower oil, salt, and oregano. Spread the bread cubes on a baking sheet and bake until crispy and golden, about 10-15 minutes. Let them cool.
- Cook the Shrimp: Season the shrimp with salt and lemon juice. Heat a pan with a bit of sunflower oil and cook the shrimp until they are pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.
- Make the Caesar Dressing: In a blender, combine the mayonnaise, crushed garlic, anchovy fillets, Dijon mustard, lemon juice, grated Parmesan cheese, a dash of Worcestershire sauce, and pepper to taste. Blend until smooth.
- Assemble the Salad: Wash and dry the romaine lettuce leaves, then tear them into bite-sized pieces and place them in a large salad bowl. Add the cooled croutons and cooked shrimp. Drizzle with the Caesar dressing and toss until everything is well-coated.
- Serve: Top the salad with additional grated Parmesan cheese. Optionally, you can add a squeeze of lemon juice for extra zest.
This Caesar salad recipe combines the classic flavors of the original dish with the added luxury of succulent shrimp, making it a perfect choice for a hearty lunch or a light dinner. Enjoy your meal!
