Salade César aux crevettes

Ingrédients

• 1 anchovy filet
• 1 small clove garlic
• pinch kosher salt
• 1 egg yolk
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 1/2 teaspoon extra virgin olive oil
• 1 tablespoon finely grated Parmesan cheese
• freshly ground black pepper
• 1 tablespoon sriracha
• 9 large shrimp (deveined and tails removed)
• 1 tablespoon sriracha
• 1/4 cup grated Parmesan cheese
• 1/2 cup croutons
• romaine lettuce

Préparation

1. 1

   --- For the Dressing: ---

2. 2

   Chop the anchovy, garlic, and salt together until minced. Use the side of the knife blade to mash the mixture into a paste-like consistency.

3. 3

   Place in a small bowl and whisk in the egg yolk, lemon juice, and mustard. Slowly drizzle the olive oil while continuing to whisk. Add Parmesan and season with the black pepper to taste. Lastly, stir in sriracha until fully incorporated. Set aside.

4. 4

   --- For the Salad: ---

5. 5

   Combine the shrimp and sriracha in a small bowl and toss to coat.

6. 6

   Heat a skillet over medium-high heat. Once hot, add the shrimp to the pan and cook for 1-2 minutes per side until pink.

7. 7

   Assemble the salad by adding the lettuce to a serving bowl first then topping with the shrimp, croutons and Parmesan. Drizzle the dressing on top and toss to combine. Season with additional salt and pepper to taste.