We wanted to amp up the volume on the very popular Caesar salad and we did that by turning it into a GRILLED SHRIMP CAESAR SALAD w/ CORNBREAD CROUTONS. The char on the grilled shrimp & the sweetness from the cornbread adds levels of flavor to you salad and making your own homemade dressing takes it over the top. Nailing this misunderstood classic is all about restraint &, yes, anchovies. ⠀ The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa recounted that her father invented the salad at his restaurant Caesar’s (at the Hotel Cesar) when a Fourth of July rush in 1924 depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing by the chef. For this recipe I’ve included 2nd option which is to grill the Romaine lettuce and it’s and another lever of flavor.

• 2 cups of cornbread cubes
• 2 – 3 tablespoons of melted butter
• 1 pound Lemon Pepper grilled Shrimp (recipe follows)
• 2 large or 3 small heads romaine lettuce, separated into leaves and torn into pieces, if desired (about 10 cups)
• ½ cup of freshly grated Parmesan cheese
• Caesar dressing (recipe fellows)
• Freshly shaved Parmesan cheese to finish

For the Salad:

1. Preheat oven to 425 F degrees
2. Spread the cornbread evenly onto a baking sheet, coat and toss with the melted butter and bake for 7-10 minutes turning once, or until cubes are browned to your liking.
3. Layer the lettuce on a large platter, sprinkle with some of the grated Parmesan and repeat with the shrimp and croutons.
4. Drizzle with the dressing and finish with the shaved Parmesan cheese.

OR

The Romaine lettuce is grilled at the same time that you grill the shrimp. Cut the romaine in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides of the romaine with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Grill until the first side is lightly charred, about 1 minute, then turn to the other cut side and cook until lightly charred, about 1 additional minute. Do not crowd the grill, leaving 1/2-inch of space between each quarter of romaine; grill in batches if needed.

Caesar Dressing:

• 1 extra-large egg yolk at room temperature*
• 2 teaspoons Dijon mustard
• 2 large cloves garlic, chopped
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups grape seed oil or avocado oil
• 1/2 cup freshly grated Parmesan cheese

1. For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth.
2. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.

Lemon Pepper Grilled Shrimp

• 1 pound large shrimp (20 to 24 per pound), peeled and deveined
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice

Preheat a grill to medium high heat and prepare a grill basket. Toss shrimp with the olive oil, sprinkle with salt and pepper, toss again and grill until cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice.