Ingredients (2-3 Servings)
2 Cloves of Garlic
2 Flat fillet Anchovies
Grey Poupon Mustard
Lea & Perrins Worcestershire Sauce
Grated Locatelli Cheese
2 Heads of Romaine Lettuce
Seasonings (Black Pepper, Salt)
1 lb. of Shrimp cleaned and deveined
*The YouTube video was created by my brother for a Spanish project. I filmed this project and decided to use it for this recipe.*
Step 1: Crush the Garlic
Crush the 2 cloves of garlic in the wooden bowl with a fork and spoon, using the fork to mush the garlic onto the spoon and then into the bowl. Crush both garlic cloves in the bowl until they reach a smooth consistency. This process should take about 3-5 minutes.
Step 2: Crush the Anchovies
Next, crush the 2 flat fillet of anchovies into the bowl with a spoon and fork. Keep crushing the anchovies until they reach a smooth consistency. Mix the crushed anchovies together with the crushed garlic in the wooden bowl, maintaining a smooth consistency with the two ingredients.
Step 3: Squeeze the Lemon
Take 1 lemon and roll it on a hard surface or countertop in order to make the lemon juice easier to extract. Cut the lemon in half with a knife. Squeeze the lemon on top of the crushed anchovies and garlic. Mix the three ingredients together in a bowl with a fork and spoon until it becomes smooth.
Step 4: Mix the Mustard
Take 1 tablespoon of Grey Poupon Mustard and mix this into the other ingredients in the bowl until you have a nice consistency. If you are not a fan of strong mustard sauces, then I would recommend using a little less than 1 tablespoon of Grey Poupon Mustard. For those who have never had this kind of mustard, it does not taste like any other honey mustard or mustard sauce.
Step 5: ...Do Not Forget to Mix the Lea & Perrins!
Take 3 tablespoons of Lea & Perrins Worcestershire Sauce and mix with the other ingredients in the wooden bowl until you reach a smooth consistency. It is important to maintain a smooth consistency throughout the preparation of the salad so you do not ruin the taste of the dressing.
Step 6: Crack the Egg
Crack the 1 egg on a hard surface. Separate the white of the egg from the yolk. You will want to just mix in the yolk with the other ingredients. You can throw the white of the egg in the trash. Mix the egg yolk with the other ingredients in the wooden bowl until you have a nice, smooth consistency.
Step 7: Mix the Olive Oil
Pour 1/2 a cup of olive oil into the bowl, mixing while you pour until you have a thick and creamy consistency. Mixing the olive oil and egg yolk will give the mixture a thicker result.
Step 8: Add Cheese!
Add 1/4 cup of grated Locatelli Romano Cheese. Mix this with the other ingredients in the bowl until it's a nice, smooth consistency. I would not suggest using any other type of cheese. The tastes from other cheeses do not complement the end product.
Step 9: Break the Lettuce
Take 2 heads of cleaned Romaine lettuce. Break the Romaine lettuce into smaller pieces with your hands. Put the smaller pieces of Romaine lettuce into the bowl. Mix the Romaine lettuce with the other ingredients until the lettuce is fully covered with the mixture created from the other ingredients. The Romaine lettuce should no longer be dry.
Step 10: Generous Portions
Take the Romaine lettuce out from the bowl once it is covered with the other ingredients. Put a serving size, or handful, of the coated lettuce onto serving plates/bowls.
Step 11: Shrimp Time!
Now, we will begin cooking the shrimp to put on top of our Caesar salad. Take 1 lb. of shrimp and put in a frying pan with 4 tablespoons of olive oil and 1 crushed clove of garlic. Put the stove on high flame, constantly flipping the shrimp in the pan. When the shrimp are ready, place the shrimp on top of the Romaine lettuce that is in the serving plates/bowls.
Step 12: Extra Cheese!
For all you cheese lovers, take more Locatelli Romano Cheese and grate the cheese on top of the shrimp and salad again, even adding seasonings like salt and/or cracked pepper for more flavors.