This is one of the first salad recipes I tried many years ago, and it still finds its way to my table (i.e., sofa) often. Everything was purchased pre-washed, pre-cooked, and pre-shredded for the woman who knew she would not have a lot of time pre-Monday Night Football. I did peel the shrimp. Be nice - it was a Monday.
Caesar 'Lite' Salad
Recipe adapted from Emeril Lagasse
2/3 cup olive oil
1/2 teaspoons minced garlic
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon zest
1 teaspoon sugar
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups)
1/2 cup grated Parmesan cheese
1 pound boiled shrimp, peeled and deveined
In a mixing bowl combine the white wine vinegar, mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, pepper, and 1/2 teaspoon of garlic and whisk to blend. Add 2/3 cup olive oil in a thin, steady stream, whisking constantly until thoroughly blended and smooth. Place the lettuce in a large salad bowl and add dressing and Parmesan. Toss to coat evenly. Top with shrimp and then serve immediately.
For more authentic Caesar salad, top with croutons. Spicy and/or grilled shrimp also are a good substitution for the boiled shrimp.