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Prep time
25 minutes
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Cook time
15 minutes
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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
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Ingredients
- for the shrimp and the garlic toast planks
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20
extra large shrimp, peeled, tails left on and deveined
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3
garlic cloves, 2 peeled and sliced, and 1 left whole
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fresh tarragon
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kosher or sea salt
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fresh cracked black pepper
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olive oil
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1
baguette
- for the salad and dressing
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2
Romaine lettuce hearts, leaves washed and dried
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1/4 cup
milk
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1 cup
Hellman’s olive oil mayonnaise, or homemade
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juice of ½ to 1 whole lemon
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4 tablespoons
(or a good handful) flat-leaf parsley
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2
garlic cloves, peeled
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2 tablespoons
(or a half-handful) fresh tarragon, plus more for the salad
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6
good quality oil-packed anchovy filets
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2 tablespoons
grated Parmigiano Reggiano (microplaned), plus more for topping salad
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kosher or sea salt
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fresh cracked black pepper
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20
cooked shrimp
Directions
- for the shrimp and the garlic toast planks
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Heat broiler.
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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.
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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.
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Rub toast planks with the whole garlic clove, and drizzle with olive oil. Set aside.
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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
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Cut Romaine leaves into 1” pieces and place in a large bowl. Set aside.
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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.
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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.
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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.
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