Caesar Salad with Grilled Shrimp (Hot, warm salads!)

 

4 servings

• ¼ baguette, cut into small cubes
• 45 ml olive oil
• 6 slices of bacon
• 20 large shrimp (21/25 caliber), raw and peeled
• 2 shredded romaine lettuces

Caesar Sauce Dressing

• 1 egg
• 3 anchovy fillets
• 10 ml chopped garlic
• 15 ml Dijon mustard
• 15 ml lemon juice
• 125 ml grated parmesan
• 125 ml olive or canola oil
• Salt and pepper to taste

1. Prepare the Caesar sauce, in the food processor container, place the anchovies, garlic, mustard, lemon juice and parmesan; add the egg.
2. Mix at low speed until the mixture is smooth.
3. While continuing to mix, slowly pour in the olive oil in a thin stream; mix until completely emulsified, add salt and pepper.
4. Reserve the Caesar sauce in the fridge.
5. In a skillet, heat the olive oil over medium heat; Brown the bread cubes for 5 to 6 minutes, stirring, and place on absorbent paper.
6. In the same pan, cook the bacon for 3 to 4 minutes on each side; pat the bacon dry between two sheets of absorbent paper, let cool, then slice the bacon.
7. Remove excess fat from pan; in the same pan, cook the shrimp for 1 to 2 minutes on each side over medium heat.
8. In a salad bowl, place the lettuce and half of the Caesar sauce; stir.
9. Add bacon, shrimp, croutons and remaining sauce; stir and serve immediately.

BON APPÉTIT