Caesar Salad with Shrimps

For a Caesar salad with shrimps, you don’t need much shrimp. Still, the main role here is played by crisp, juicy romaine lettuce leaves, as well as the dressing. And parmesan. And croutons. Be sure to make the dressing yourself, don’t buy ready-made, it’s garbage, not the dressing. And if you have a claim to real quality, you can’t do without anchovies. And then the salad that seems to be stuck in everyone’s teeth will become a real, sorry, emperor of your table – whether it’s casual or festive.

Ingredients

• 1 large bale of romaine lettuce (600-800g)
• 16-20 large raw shrimp with tails
• 4 pieces of white bread, preferably with sourdough (200g)
• 4 tbsp. vegetable oil (60g)
• 1 garlic clove
• salt
• freshly ground black pepper
• parmesan to serve
• For the dressing
• 300 g refined vegetable oil
• 1 egg
• 2-6 anchovy fillets, to taste (12-40 g)
• 2 garlic cloves
• 1 tbsp. white wine vinegar (15g)
• 1 tsp. salt
• 1 tsp. sugar
• A few drops of Worcester sauce

Step By Step Recipe

Step 1

To make Caesar with shrimp, peel them (if in shells), leaving the tails on the shrimp. Salt and pepper the shrimp. Remove the crusts from the bread, cut the crumb into 2-3 cm squares (but you can cut it into arbitrary pieces with your hands, it is even more interesting) and spread it on a work surface to dry a little.

Step 2

For the dressing, crush, peel and finely chop the garlic. Combine the egg, vinegar, Worcester sauce, garlic, anchovies, salt and sugar in a tall, narrow glass from an immersion blender. Pour in 100 g oil and beat with an immersion blender on medium speed for 20-25 seconds. Add 100g more oil and blend for another 15-20 seconds. Finally, add the remaining butter and whisk the mixture into a thick emulsion.

Step 3.

To fry the shrimp, pour the oil into a large skillet, add the crushed garlic clove, and place over medium heat. Once the garlic starts to brown, remove it and put the shrimp in the skillet. Fry for 2 minutes on each side.

Step 4.

Then transfer the shrimp to a plate and place the bread in the skillet and fry it until crispy on all sides. Place the finished bread on crumpled paper towels to remove any excess oil.

Step 5.

From the romano, remove the outer damaged and flaccid leaves. Dismantle the cauliflower into leafy pieces, tear the larger ones into easy-to-eat pieces with your hands. Place them in a bowl, hand mix with 2 tbsp. of dressing, no more. Spread the dressed romano on plates.

Step 6.

Place shrimp and croutons on lettuce leaves, sprinkle with parmesan shavings (a vegetable peeler is handy to cut the cheese with). Serve the remaining sauce separately.

Useful Tip

Often a substitute for romaine lettuce for Caesar salad is iceberg lettuce – this is completely wrong. Iceberg is a very watery salad and the water in it spoils the taste of the salad a lot when combined with the other ingredients, especially the dressing. Caesar’ salad should only be made with romaine.