How to Make Classic Caesar Salad with Shrimp
Marina Nartova provides a step-by-step guide to creating a Caesar salad with shrimp in your own kitchen.
Want to treat yourself and loved ones to a sophisticated dish usually associated with restaurant menus? The famous Caesar salad with shrimp isn«t as difficult a task for home cooking if you follow a tested recipe shared by Barnaul resident Marina Nartova with NGS22.RU.
To create this culinary masterpiece, you«ll need:
Large shrimp, peeled — about 500 grams (1.1 pounds).
Fresh garlic — 4 cloves.
A head of Iceberg lettuce.
Grated Parmesan cheese — 5 tablespoons.
Water — a quarter cup.
Olive oil for frying (not extra virgin) — 8 tablespoons.
Egg yolk — 1.
White bread (ciabatta works perfectly) — a small piece.
Fresh tomatoes (preferably cherry, can take a bit more) — a couple.
Salt — a quarter teaspoon.
Dry mustard — half a teaspoon.
Black ground pepper — a pinch.
Lemon juice — a couple of tablespoons.
Don«t be intimidated by the seemingly long list of ingredients — all are readily available in any grocery store.
Let«s start cooking:
Preparation of flavored oil and croutons: In a saucepan, heat a couple of tablespoons of olive oil. Add finely chopped garlic and fry until lightly golden. Then remove the garlic and set aside. In the same oil, fry small cubes of white bread until golden croutons form. Let the croutons cool.
Frying the shrimp: Add another spoonful of oil to the saucepan. Fry the shrimp over medium heat for 5 minutes until they turn pink. Let them cool. It«s important that the salad isn»t hot, otherwise the cheese might melt.
Making the sauce: In a separate small saucepan, combine lemon juice, water, salt, mustard, egg yolk, and pepper. Place on the lowest heat and, stirring constantly, bring the mixture to a boil. Bubbles should appear on the surface. It«s important to cook the sauce patiently, without rushing. After the mixture cools slightly, blend it with a blender, adding the remaining olive oil. The result should be a homogeneous and thick dressing.
Assembling the salad: Don»t cut the Iceberg lettuce leaves with a knife, but gently tear them into large pieces by hand. Add the cooled croutons, shrimp, and 3 tablespoons of grated Parmesan.
Serving: Just before serving, generously drizzle the salad with the prepared sauce. Sprinkle the remaining cheese on top.
