Salad as a Main Course
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
recipe is by Sam Gugino
from Cooking to Beat the Clock.
Cardini, the inventor of the Caesar salad, is probably
spinning in his grave at the thought of what we’ve done
to his original. But adding meat and seafood has turned
Caesar salads into meals instead of first courses, perfect
for life in the fast lane. For this salad I use rock
shrimp, tasty morsels with a crayfish-like flavor, usually
sold already shelled. But more traditional shrimp are
an adequate substitute.
tablespoons olive oil
Six 1/2 inch thick French baguette slices or three
1/2 inch thick slices larger Italian bread
1 head romaine lettuce, about 1 1/4 pounds
1 clove garlic
2 anchovy fillets
2 teaspoons Dijon mustard
1 large egg yolk
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper
1 pound shelled raw rock shrimp or other small shelled
2 tablespoons of the oil in a large heavy skillet
or wok over medium-high heat. Cut the bread into 1/2-inch
cubes. Add the bread to the skillet, reduce the heat
to medium-low, and cook for 4 to 5 minutes, tossing
periodically until just crisp. Reduce the heat if
needed to prevent burning.
Meanwhile, cut 1/2-inch from the top and bottom of
the romaine and cut the head crosswise into 1-inch-wide
strips. Put the strips in a salad spinner and fill
with water. Drain and spin dry. Wrap in paper towels
to remove excess moisture.
youre spinning the salad, peel the garlic. Drop
the garlic and anchovies down the chute of a food
processor with the motor running. Puree while you
juice the lemon half. Stop the motor and scrape down
the sides of the bowl with a rubber spatula. Add 2
tablespoons of the lemon juice, the mustard, egg yolk,
Worcestershire, Tabasco, cheese, and salt and pepper
to taste. With the motor running, gradually add 4
tablespoons of the remaining oil through the chute
until the dressing is combined.
the remaining 1 tablespoon of oil in a large heavy
skillet over high heat. Add the shrimp and season
with salt and pepper. Cook for 2 to 3 minutes, tossing
a few times to cook evenly, just until the shrimp
firm up and the color changes.
the shrimp cook, put the romaine in a large salad
bowl. Add the dressing and toss well. Add the croutons
and toss. Put the salad on individual plates and spread
the cooked shrimp evenly on top.
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