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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love a good cesear salald. Especially if its got another of my favorite ingredients in it, shrimp! I stumbled across this recipe and tweaked it to my own likings. If you don't want to use shrimp, you can use cubed chicken breast or sliced roast beef instead. Ingredients:
1 (10 ounce) sourdough bread, cut into 3/4 inch cubes |
3/4 cup extra virgin olive oil |
4 tablespoons lemon juice |
2 cloves garlic, finely chopped |
3/4 cup parmesan cheese, grated |
1 teaspoon anchovy paste |
2 teaspoons dijon mustard |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1 lb medium shrimp, cleaned and shelled. |
1 head romaine lettuce |
2 cups cherry tomatoes |
Directions:
1. Preheat the oven to 325*F.
2. Toss the bread cubes with 1 tablespoon oil, spread on a large cookie sheet and bake for 15 minutes until crispy.
3. remove and let cool.
4. In a blender combine lemon juice, garlic, parmesan, anchovy paste, mustad, 1/2 tsp salt, and 1/4 tsp of pepper and blend.
5. While the blender is running, slowly pour in the rest of the oil.
6. In a pan, lightly coated with olive oil saute the shrimp with salt and pepper until pink.
7. In a large salad bowl combine chopped lettuce, tomatoes, croutons and shrimp.
8. Toss with dressing to coat.
9. Serve garnished with leftover parmesan cheese.
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