by mrslarkin
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20 extra large shrimp, peeled, tails left on and deveined Ask a question about this ingredient
3 garlic cloves, 2 peeled and sliced, and 1 left whole Ask a question about this ingredient
fresh tarragon Ask a question about this ingredient
kosher or sea salt Ask a question about this ingredient
fresh cracked black pepper Ask a question about this ingredient
Heat your broiler.
Ask a question about this stepIn a bowl, toss together the shrimp, garlic, some fresh tarragon, some salt, 4 or 5 grindings of pepper and a drizzle of olive oil. Set aside and let marinate for a few minutes.
Ask a question about this stepFor the garlic toast planks, slice the baguette in half, then lengthwise into four long thin slices, or however you like. Toast (or broil) in a hot oven for just a few minutes, until bread takes on some color. Watch it carefully, or you’ll have burnt toast! Remove from oven.
Ask a question about this stepRub toast planks with the whole garlic clove, and drizzle with olive oil. Set aside.
Ask a question about this stepHeat a large saute pan (I use non-stick) with a bit of olive oil to medium/high heat. Add shrimp and sauté for just a few minutes on each side, or until opaque and cooked through. The shrimp will take on a lovely shade of pink/orange. Set aside.
Ask a question about this step2 Romaine lettuce hearts, leaves washed and dried Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
1 cup Hellman’s olive oil mayonnaise, or homemade Ask a question about this ingredient
juice of ½ to 1 whole lemon Ask a question about this ingredient
4 tablespoons (or a good handful) flat-leaf parsley Ask a question about this ingredient
2 garlic cloves, peeled Ask a question about this ingredient
2 tablespoons (or a half-handful) fresh tarragon, plus more for the salad Ask a question about this ingredient
6 good quality oil-packed anchovy filets Ask a question about this ingredient
2 tablespoons grated Parmigiano Reggiano (microplaned), plus more for topping salad Ask a question about this ingredient
kosher or sea salt Ask a question about this ingredient
fresh cracked black pepper Ask a question about this ingredient
Cut Romaine leaves into 1” pieces and place in a large bowl. Set aside.
Ask a question about this stepIn a blender, combine milk, mayo, lemon juice, parsley, garlic, tarragon, anchovies and Parmigiano. Hit the puree button and let it go until nice and smooth. If too thick, add a splash of milk and whiz it again. Taste for salt. Stir in a little pepper, if you’d like. Set aside.
Ask a question about this stepSprinkle some fresh tarragon over the salad. Dollop a few big spoonfuls of the dressing onto the salad. Toss well. Add more dressing if desired. Shower some Parmigiano over top and toss lightly. Store remaining dressing in refrigerator.
Ask a question about this stepPlate the salad. Artfully arrange 5 shrimp on each salad. If desired, spoon a bit of dressing onto the shrimp. Grate more Parmigiano over top, if desired. Garnish with garlic toast planks alongside.
Ask a question about this stepYou're right, cabinetstew! I guess this would be classified as a pescatarian dish, then.
I have a feeling that once I try this dressing, I'm going to want to put it on everything. A mash up of Caesar and Green Goddess? Brilliant.
Thanks, LND. That is so funny, because it's exactly what I've been doing. Veggies, breadsticks, hunks of fresh mozzarella. It gets thicker in the fridge - very dippable! Pro'ly be good on a sangwidge, maybe.
I love your description...and of course!!! the recipe is delicious sounding.
OK, thanks for the anchovy recommendation. I'll hit WF when I shop for the weekend - "boquerones" it shall be...Maybe try some on my simple Margherita pizza too.
After a week of silly pizzas I'm glad to see that people are turning in serious Caesars. I like this.
Thanks Liz. I get looks of horror from my family whenever I open a can. So I tell them "don't yuck my yum."
Cute header - and your recipe/photo look terrific, as always! Yes, I must learn to like anchovies...
...Liz, try boquerones for your anchovy breakthrough. These are white anchovies that are actually pickled rather than packed in oil or salt. They are not stiff litte monsters. I've converted many an anchovy hater using these. Look for them at Whole Foods, Tienda, or LaEspanola. Available on line. They are wonderful with olives and almonds. And I had them in NYC recently served with celery hearts.
Definetely go for the pickled white Spanish anchovies. I could eat those by the bucket. Then again I think I can eat lots of things by the bucket. Is by the bucket one of the seven deadlies?
I guess it depends on what's in the bucket...romaine, not so bad. Tequila, not so good. anchovies must fall somewhere in the middle. ;-)
if it is that recalled romaine, then romaine very bad, and the tequilla might be good and in this case anchovies of any kind really bad.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
I hate to be negative but the last time I checked "vegetarian" does not include the consumption of any "flesh foods" - Although dairy would be acceptable because if you eliminate those than it would be strict vegan.
(however, having stated that - the recipe looks delicious)