PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
FOR THE CROUTONS
- 500 ml (2 cups) baguette, cut in to 3/4-inch cubes
- Stefano extra virgin olive oil
- Paprika
- Salt
- Pepper
- Parmesan cheese, grated
FOR THE DRESSING
- 1 large egg
- 125 ml (½ cup) parmesan cheese
- 30 ml (2 tbsp) anchovies, chopped
- 1 garlic clove
- 60 ml (¼ cup) lemon juice
- 10 ml (2 tsp) water
- 310 ml (2 ¼ cup) Stefano extra virgin olive oil
- Salt and freshly ground black pepper to taste
FOR THE SHRIMP
- 1 lb shrimp peeled and deveined
- 4 tbsp Stefano extra virgin olive oil
- 1 clove of garlic, unpeeled but crushed
- 1 chili pepper
- Salt, to taste
FOR THE SALAD
- 1 head of Romaine lettuce
- 2 cups of cherry tomatoes
- Sauteed shrimp
- Caesar Vinaigrette
- 60 ml (¼ cup) parmesan cheese, shavings
- Stefano Balsamic vinegar, optional
PREPARATION:
FOR THE CROUTONS
- Cut bread into cubes (the amount is up to you), drizzle with olive oil, sprinkle with paprika, salt and pepper, and bake at 375 ℉ for 15-20 minutes on a baking sheet.
- Be sure to flip the croutons every 5 minutes to make sure all sides are browning evenly.
- While croutons are still warm, toss with grated parmesan cheese. Set aside.
FOR THE DRESSING
- In a blender, add all the ingredients, except for the oil, and blend on high speed for 15-30 seconds.
- Slowly stream in the olive oil until well combined.
FOR THE SHRIMP
- Heat 3 tbsp of olive oil, garlic and chili pepper to a skillet
- Add the shrimp and sauté for 3-4 minutes until the shrimp is cooked through
- Add salt and set aside.
FOR THE SALAD
- Chop the lettuce into 1 inch pieces.
- Cut the cherry tomatoes in half.
- Place the vegetables and shrimp into a large bowl and toss with Caesar vinaigrette to taste. Add the croutons and parmesan. Toss well and serve.
- Add a drizzle of Stefano balsamic vinegar before serving if you like a more tangy flavour to your salads.
