I have been working on a Caesar salad dressing to add to my repertoire. I thought it would be great to have Caesar salad this summer with grilled chicken or shrimp.
But I wanted to avoid the raw egg part or coddling the egg so I decided to try using lite mayo instead -- because mayonnaise is mostly eggs and oil.
The first time I made it, I over-salted it, not remembering how salty the anchovies would be.
The second time, I used WAY too much garlic, and paid for it the rest of the night.
The third time, I got it right.
Here's my twist on the classic Caesar salad. It's lemony and creamy.
Caesar Salad (Shortcut)
2-3 heads of Romaine lettuce, pre-washed and spun very dry
1 clove garlic, grated or very finely minced
2 -3 T. extra virgin olive oil
1-2 T. anchovy paste (or 2 anchovy fillets)
Dash of Worcestershire sauce
2 T. of Hellman's lite mayo (or a raw or coddled egg)
Toasted extra dry croutons or crudites toast points
1/4 cup Parmesan cheese
Sauteed Shrimp for Caesar Salad
6 large shrimp per person
old bay seasoning
olive oil for sauteing
To make the shrimp:
Buy the best shrimp you can afford --- I prefer wild caught gulf shrimp if you can find them --- ours come frozen.
Heat up your pan, add olive oil, then place each shrimp in the pan carefully. Let them cook until the edges start to turn pink -- about a minute or two. Don't be tempted to move them around or they will stick, as mine did.