Caesar salad with shrimps
3 servings
30 minutes
Shrimp Caesar salad is an exquisite version of the classic American dish that has gained worldwide popularity. Its origin is linked to Italian chef Caesar Cardini, who created the original recipe in 1924. This salad variant features tender shrimp sautéed in olive oil with sea salt and black pepper, giving them an appetizing aroma. Crispy garlic croutons, fresh romaine lettuce, and juicy cherry tomatoes harmoniously combine with a rich dressing made from quail eggs, mustard, and anchovy fillets. The finishing touch is finely sliced or grated Parmesan that adds zest to the dish. This salad is perfect as a light dinner or an exquisite appetizer, especially in the summer season when the freshness of the ingredients shines through.
1
Make a salad dressing: separate the egg yolks and start whisking them with mustard, gradually adding olive oil. Then add salt and anchovy fillets (you can also use spiced salted sprat). Grate garlic finely and add it to the mixture while continuing to whisk. The dressing is ready. It should have a consistency similar to liquid sour cream.
- Quail egg: 2 pieces
- Dijon mustard: 2 teaspoons
- Olive oil: 70 ml
- Sea salt: pinch
- Anchovy fillet: 3 pieces
- Garlic: 3 cloves
2
Peel the shrimp, leaving the tail. Sprinkle with salt and black pepper (to taste) and fry in olive oil for about 1-2 minutes on each side.
- Large tail-on prawns: 500 g
- Sea salt: pinch
3
For the croutons, take a couple of pieces of regular French baguette, rub them with garlic and place them in a pan without oil. Fry on each side until golden brown. In a large bowl, add romaine and mix it with our dressing. Next, halve the cherry tomatoes and add them to the mixture. Add the shrimp. Parmesan can be grated finely or sliced thinly. The salad is ready.
- Fried bread (grenki): to taste
- Romano lettuce: 150 g
- Cherry tomatoes: 15 pieces
- Large tail-on prawns: 500 g
- Parmesan (Parmigiano Reggiano): 20 g
4