CAESAR SALAD WITH SHRIMP ENJOY DAN:

CAESAR SALAD WITH SHRIMP AND ANCHOVY PASTE by CHEF DAN:

(1 BELIEVE IN COOKING WITH WINE AND SOMETIMES I PUT WINE IN FOOD)

serves 4

INGREDIENTS:

4 tablespoons olive oil, divided

1/3-cup Greek yogurt
4 tablespoons lemon juice

2 garlic cloves

1 teasapoon anchovy paste

2 teaspoon Dijon mustard

2 teaspoon Worcestershire sauce

1/2-cup Parmesan cheese

1 pound shrimp, peeled and deveined

8 cups chopped hearts of romaine

2 cups cherry tomatoes

1 cup whole wheat croutons

Pinch of sea salt and black pepper

DIRECTIONS:       (PRE-HEAT OVEN TO 325 DEGREES)

1.      To make homemade croutons: toss I cup wholegrain cubes with 1 tablespoon olive oil, a pinch of salt, pepper and garlic powder.

2.      Spread out on a baking sheet and toast at 325 degrees until crisp on the outside and lightly browned, about 15 minutes.

3.      In a blender combine yogurt, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, garlic, Parmesan cheese, a pinch of salt and pepper.

4.      While blender is running add 2 tablespoon of oil in a steady stream.

5.      Blend until smooth.

6.      In a fry pan add reaming oil and over medium-high heat.

7.      Add shrimp, cherry tomatoes and sauté until the tomatoes are soft and the shrimp turns pink.

8.      In a large salad bowl, combine the lettuce, croutons, shrimp, and tomatoes.

9.      Add dressing and toss to coat.

ENJOY DAN:     BON-APPETITE!!