Caesar and the Goddess

October  4, 2022
7 Ratings
Photo by Julia Gartland. Food stylist: Ericka Martins. Prop stylist: Megan Hedgpeth.
  • Prep time 25 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

If Caesar Salad and Green Goddess had a baby, this would be it. The shrimp just came for the party. - mrslarkin —mrslarkin

Test Kitchen Notes

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. - dymnyno —The Editors

What You'll Need
  • 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
  • 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. for the shrimp and the garlic toast planks
  2. Heat broiler.
  3. 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.
  4. 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.
  5. Rub toast planks with the whole garlic clove, and drizzle with olive oil. Set aside.
  6. 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.
  1. for the salad and dressing
  2. Cut Romaine leaves into 1” pieces and place in a large bowl. Set aside.
  3. 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. Set aside.
  4. Sprinkle 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.
  5. Plate the salad. Arrange 5 shrimp on each salad. Spoon a bit of dressing onto the shrimp. Grate more Parmigiano over top. Garnish with garlic toast planks alongside.

See what other Food52ers are saying.

  • ChefJune
  • cabinetstew
  • lastnightsdinner
  • dymnyno
  • Lizthechef

20 Reviews

Spartanfan90 July 12, 2021
Made this recipe exactly as written for dinner, except I forgot to buy parsley. I don't think it made a difference. As other cooks have noted, the dressing is delicious and easy to make, and by all means use the anchovies! Anchovies will not make the dressing fishy and you will not be able to taste them in the dressing.

I cannot wait to make another salad tomorrow for lunch. This recipe is a keeper, 5/5. The only small change that I may make next time is to add some red pepper flakes to the shrimp when I cook them for just a small bit of heat. I bet this would also work really well with chicken.
ChefJune February 19, 2014
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.
mrslarkin February 19, 2014
Thanks ChefJune! Maybe I should enter the Ramp Tramp Dressing too?
cabinetstew November 17, 2010
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)
mrslarkin November 21, 2010
You're right, cabinetstew! I guess this would be classified as a pescatarian dish, then.
lastnightsdinner May 15, 2010
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.
mrslarkin May 15, 2010
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.
dymnyno May 14, 2010
I love your description...and of course!!! the recipe is delicious sounding.
mrslarkin May 14, 2010
Thank you, dymnyno!
Lizthechef May 12, 2010
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.
pierino May 12, 2010
After a week of silly pizzas I'm glad to see that people are turning in serious Caesars. I like this.
mrslarkin May 12, 2010
Thanks, pierino.
nannydeb May 12, 2010
That looks fabulous!
mrslarkin May 12, 2010
Thanks, nannydeb!
mrslarkin May 12, 2010
Thanks Liz. I get looks of horror from my family whenever I open a can. So I tell them "don't yuck my yum."
Lizthechef May 12, 2010
Cute header - and your recipe/photo look terrific, as always! Yes, I must learn to like anchovies...
pierino May 12, 2010
...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.
thirschfeld May 12, 2010
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?
mrslarkin May 12, 2010
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. ;-)
thirschfeld May 12, 2010
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.