A number of years ago I found a recipe in Bon Appetit Magazine for Caesar Coleslaw which I dearly loved. We were all in to low carb dieting and this recipe certainly fit the bill. I think a Caesar Salad is one of the greatest inventions of all time. Here's my take on it with crunchy celery, fennel and rock shrimp. The dressing is more than enough for the two salads but will keep in the fridge for more salad, as a dip for veggies or a marinade for grilled chicken. —inpatskitchen
For the dressing
room temperature egg
anchovy paste(or more if you like)
Juice of 1/2 lemon
large garlic clove
extra virgin olive oil
For the slaw
finely sliced fennel bulb cut into slices about 2 inches
Place the egg, salt, mustard, anchovy paste, lemon juice and garlic clove in the bowl of a mini food processor. With the machine running, drizzle in the oil through those little holes on the lid until the oil is incorporated and the dressing is emulsified. Refrigerate at least an hour. The dressing will thicken.
For the slaw
In a medium bowl toss the celery and fennel with 2 or 3 tablespoons of the dressing. Taste and add a little salt and pepper if desired. In another bowl toss the shrimp with a tablespoon or two of the dressing.
Divide the celery/fennel mixture on to two salad plates. Top each with half of the shrimp. Place a few olives on top and add the parmesan shavings.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!