Caesar and the Goddess

By • May 12, 2010 • 19 Comments


38 Save

Author Notes: If Caesar Salad and Green Goddess had a baby, this would be it. The shrimp just came for the party. - mrslarkinmrslarkin

Food52 Review: This salad sure has a lot of my favorite ingredients -- shrimp, anchovies, tarragon and parsley. The dressing is delicious. If you use homemade mayo, you have the egg and olive oil like a classic Caesar. But bottled mayo is just fine. So, parsing the dressing recipe reveals that the ingredients not usually in a Caesar are tarragon, parsley and shrimp. These ingredients are in a Green Goddess dressing, so it is a perfect marriage of the two. The shrimp dressed up in garlic tarragon and olive oil make an award winning appearance. Congratulations on a great recipe! Note: the tarragon really ramps up the anchovy flavor, so if you have a anchovy intolerant eater you might use a few less anchovies. - dymnynoA&M

Serves 4

for the shrimp and the garlic toast planks

  • 20 extra large shrimp, peeled, tails left on and deveined
  • 3 garlic cloves, 2 peeled and sliced, and 1 left whole
  • fresh tarragon
  • kosher or sea salt
  • fresh cracked black pepper
  • olive oil
  • 1 baguette
  1. Heat your broiler.
  2. In a bowl, toss together the shrimp, garlic, some fresh tarragon, some salt, 4 or 5 grindings of pepper and a drizzle of olive oil. Set aside and let marinate for a few minutes.
  3. For the garlic toast planks, slice the baguette in half, then lengthwise into four long thin slices, or however you like. Toast (or broil) in a hot oven for just a few minutes, until bread takes on some color. Watch it carefully, or you’ll have burnt toast! Remove from oven.
  4. Rub toast planks with the whole garlic clove, and drizzle with olive oil. Set aside.
  5. Heat a large saute pan (I use non-stick) with a bit of olive oil to medium/high heat. Add shrimp and sauté for just a few minutes on each side, or until opaque and cooked through. The shrimp will take on a lovely shade of pink/orange. Set aside.

for the salad and dressing

  • 2 Romaine lettuce hearts, leaves washed and dried
  • 1/4 cup milk
  • 1 cup Hellman’s olive oil mayonnaise, or homemade
  • juice of ½ to 1 whole lemon
  • 4 tablespoons (or a good handful) flat-leaf parsley
  • 2 garlic cloves, peeled
  • 2 tablespoons (or a half-handful) fresh tarragon, plus more for the salad
  • 6 good quality oil-packed anchovy filets
  • 2 tablespoons grated Parmigiano Reggiano (microplaned), plus more for topping salad
  • kosher or sea salt
  • fresh cracked black pepper
  • 20 cooked shrimp
  1. Cut Romaine leaves into 1” pieces and place in a large bowl. Set aside.
  2. In a blender, combine milk, mayo, lemon juice, parsley, garlic, tarragon, anchovies and Parmigiano. Hit the puree button and let it go until nice and smooth. If too thick, add a splash of milk and whiz it again. Taste for salt. Stir in a little pepper, if you’d like. Set aside.
  3. Sprinkle some fresh tarragon over the salad. Dollop a few big spoonfuls of the dressing onto the salad. Toss well. Add more dressing if desired. Shower some Parmigiano over top and toss lightly. Store remaining dressing in refrigerator.
  4. Plate the salad. Artfully arrange 5 shrimp on each salad. If desired, spoon a bit of dressing onto the shrimp. Grate more Parmigiano over top, if desired. Garnish with garlic toast planks alongside.

Tags: "It's a salad party!" said the shrimp.

Comments (19) Questions (0)

Default-small
Default-small
Junechamp

2 months ago ChefJune

June is a trusted source on General Cooking.

This is the same mrs larkin of the famous Ramp Tramp Dressing, and I am here to tell you that dressing will make any rainy day sunny! It's so good I could eat it with a spoon. It's a winner for any salad. Also makes a commendable dip.

Mrs._larkin_370

2 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks ChefJune! Maybe I should enter the Ramp Tramp Dressing too?

Swan

over 3 years ago cabinetstew

I hate to be negative but the last time I checked "vegetarian" does not include the consumption of any "flesh foods" - Although dairy would be acceptable because if you eliminate those than it would be strict vegan.
(however, having stated that - the recipe looks delicious)

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're right, cabinetstew! I guess this would be classified as a pescatarian dish, then.

Lnd_jen

almost 4 years ago lastnightsdinner

I have a feeling that once I try this dressing, I'm going to want to put it on everything. A mash up of Caesar and Green Goddess? Brilliant.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, LND. That is so funny, because it's exactly what I've been doing. Veggies, breadsticks, hunks of fresh mozzarella. It gets thicker in the fridge - very dippable! Pro'ly be good on a sangwidge, maybe.

186003_1004761561_1198459_n

almost 4 years ago dymnyno

I love your description...and of course!!! the recipe is delicious sounding.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, dymnyno!

Newliztoqueicon-2

almost 4 years ago Lizthechef

OK, thanks for the anchovy recommendation. I'll hit WF when I shop for the weekend - "boquerones" it shall be...Maybe try some on my simple Margherita pizza too.

Zester_003

almost 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

After a week of silly pizzas I'm glad to see that people are turning in serious Caesars. I like this.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, pierino.

Lobster_001

almost 4 years ago nannydeb

That looks fabulous!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, nannydeb!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks Liz. I get looks of horror from my family whenever I open a can. So I tell them "don't yuck my yum."

Newliztoqueicon-2

almost 4 years ago Lizthechef

Cute header - and your recipe/photo look terrific, as always! Yes, I must learn to like anchovies...

Zester_003

almost 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

...Liz, try boquerones for your anchovy breakthrough. These are white anchovies that are actually pickled rather than packed in oil or salt. They are not stiff litte monsters. I've converted many an anchovy hater using these. Look for them at Whole Foods, Tienda, or LaEspanola. Available on line. They are wonderful with olives and almonds. And I had them in NYC recently served with celery hearts.

Img__631-1_(1)

almost 4 years ago thirschfeld

Definetely go for the pickled white Spanish anchovies. I could eat those by the bucket. Then again I think I can eat lots of things by the bucket. Is by the bucket one of the seven deadlies?

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I guess it depends on what's in the bucket...romaine, not so bad. Tequila, not so good. anchovies must fall somewhere in the middle. ;-)

Img__631-1_(1)

almost 4 years ago thirschfeld

if it is that recalled romaine, then romaine very bad, and the tequilla might be good and in this case anchovies of any kind really bad.