Recipe: Shrimp Caesar Salad with Grilled Lemon

The first recipe I ever made as a 19-year-old culinary student was a Caesar salad dressing of roasted garlic and rosemary. My mother, brother and sister loved it so much that I must have made it every week for a year after that. And now each time I smell the aroma of roasting garlic, it takes me right back. This shrimp Caesar salad pays homage to that exciting time in my life, when I was just starting to develop a reverence for great ingredients.

CAESAR VINAIGRETTE INGREDIENTS

• 1 head garlic
• 3/4 cup cups olive oil (divided), plus extra for drizzling the garlic
• 1 sprig rosemary
• 2 1/2 tbsp red wine vinegar
• 1 1/2 tbsp Dijon mustard
• 1 1/2 tsp whole grain mustard
• 1 oil-packed anchovy
• Zest and juice of 1 lemon
• 1/2 cup olive oil mayonnaise
• 1 tsp sea salt
• 1/2 tsp coarsely ground black pepper

INSTRUCTIONS

1. Preheat the oven to 400°F. Slice the top third off of the garlic head to expose the cloves. Set on a sheet of aluminum foil and drizzle with a little of the olive oil. Wrap in the foil and roast for 30 to 40 minutes or until cloves are soft.
2. Meanwhile, heat the 3/4 cup olive oil and the rosemary in a small saucepan set over medium heat. Bring to a simmer, then remove the pan from the heat and set aside for 20 minutes or until the rosemary is infused into the oil. Remove rosemary and discard.
3. Squeeze half the roasted garlic out of the papery skins into a blender or food processor. Add the vinegar, both mustards, anchovies, lemon zest and juice, and 1/2 cup of the rosemary oil (set aside the remaining 1/4 cup for the croutons). Stir in the olive oil mayo and season with the salt and pepper, adjusting to taste. Blend for about 1 minute until emulsified. (Dressing can be made ahead and refrigerated for up to 3 days. Leftover roasted garlic can be added to any tasty mash.)

CROUTONS

• 1/2 sourdough baguette or other artisan bread, cut into 1/2-inch-thick slices
• 1/4 cup rosemary oil (see above)
• Sea salt and coarsely ground black pepper

INSTRUCTIONS

Preheat the oven to 375°F. In a bowl, brush the bread slices with rosemary oil until evenly coated. Season lightly with salt and pepper. Spread on a rimmed baking sheet and toast in the oven, stirring occasionally to promote even browning, for 15 minutes or until golden. Tear into pieces.

SALAD

• 4 oz Parmesan (divided)
• 1 lemon, halved
• Olive oil, for brushing
• 2 romaine hearts, leaves separated
• Sea salt and coarsely ground black pepper
• 1/2 lb chilled pink shrimp (cooked and peeled)
• 8 white marinated anchovies, for garnish

INSTRUCTIONS

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper. Finely grate half the Parmesan. You should have about 1 cup. Spread it into a flat circle on the baking sheet. Bake in the oven for 12 minutes or until golden brown. Set aside to cool, and then peel off the paper and break the cheese crisp into pieces.
2. Heat a skillet over medium-high heat (or preheat the grill). Brush the cut sides of the lemons with olive oil. Place cut side down onto the pan (or grill), and sear for 2 to 4 minutes or until caramelized and golden.
3. In a large bowl, toss the romaine and half the croutons with enough dressing to coat. Squeeze the caramelized lemons over the bowl. Season with salt and pepper to taste and toss again.
4. Transfer the salad to a serving bowl or platter. Arrange the shrimp and crispy Parmesan pieces on top. Shave the remaining Parmesan with a vegetable peeler and sprinkle over the salad. Garnish with the remaining croutons and anchovies.

Excerpted from Lure by Ned Bell and Valerie Howes. Photographs by Kevin Clark. Copyright 2017 by Chefs for Oceans, recipes copyright by Ned Bell. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

This recipe was originally published in July 2022.