Caesar Salad with Anchovies and Shrimp
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 2 heads romaine lettuce
- 1 egg yolk
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) capers
- 1 tsp (15 ml) black pepper
- 1 L canola oil
- 3 anchovy fillets plus 5 for garnishing
- 8 jumbo shrimp, peeled and deveined
- 2 stalks celery
- 1 head fennel
- 1 white onion
- Parmesan to garnish
- Salt to taste
Method:
Place a large pot of water on the stove. Add diced onion, fennel, and celery and cook for about 10 minutes.
Add shrimp to the pot and blanch until pink and cooked. Remove from vegetable broth and place in an ice bath.
To make the vinaigrette, add egg yolk, Dijon, capers, anchovies, and red wine vinegar to a food processor. Process and slowly stream in canola oil, making sure to blend to emulsify.
Chop romaine lettuce and toss with Caesar dressing. Garnish with roughly chopped cooked shrimp, anchovies, and freshly grated Parmesan cheese.