Caesar and the Goddess

By mrslarkin
May 12, 2010
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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. - dymnynoThe Editors

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.

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