This quick Caesar salad recipe features sweet broiled shrimp, crunchy romaine lettuce, homemade croutons, and a tangy Caesar dressing with no egg yolks.
This quick and summery take on the classic salad features sweet broiled shrimp, crunchy romaine lettuce, homemade croutons, and a tangy Caesar dressing.Broiling the shrimp for this salad takes just four minutes, making it an ideal weeknight meal.
Caesar salad dressing is a surprisingly easy dressing that you can make at home — so long as you use high-quality ingredients that will pack a flavorful punch. This is the time to grab a block of aged Parmigiano-Reggiano and a grassy extra-virgin olive oil. Our modified Caesar dressing contains no egg, but tastes just as good as a more traditional version. Make the dressing, then toss it with crunchy romaine lettuce, plump tomatoes, homemade croutons, and the broiled shrimp. A few generous shavings of Parmesan on top to tie everything together won’t hurt either. This recipe can also be used to transform leftovers into a new meal. Substitute sliced steak, grilled chicken, cooked ham, or seared salmon for the shrimp.Traditional Caesar salad dressing is made with Dijon mustard, good-quality olive oil, lemon juice, garlic, anchovies, egg yolks, and grated Parmesan cheese. This version omits the egg yolks but is still nice and creamy thanks to the Dijon. Anchovies are key to the salad’s signature salty, briny flavor, but you can omit them altogether if you prefer. A dash of Worcestershire sauce adds a satisfying umami flavor that rounds out the tangy dressing.Sauvignon Blanc pairs beautifully with the acidity of the lemon and Dijon. 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.You can make the Caesar dressing up to one day in advance and store it in an airtight container in the refrigerator. Just before drizzling it over the salad, give it a quick whisk to ensure the ingredients are evenly incorporated.1 10-ounce loaf sourdough or country-style bread, cut into 3/4-inch cubes 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. 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.
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