If you think that any “Caesar” has something to do with Mediterranean cuisine, you’d be wrong, because it’s not named after a Roman emperor at all, but after a Mexican restaurateur though of Italian origin! . The latter constructed his famous dish from leftovers and didn’t bother much, but the Mediterranean recipe is a work of art.
We will need:
We will need:
For the salad:
1 bunch of romaine lettuce leaves,
400g peeled tiger shrimps,
200g ciabatta bread,
Olive oil,
Remove a few sprigs of rosemary,
400g cherry or plum tomatoes,
100g Parmesan cheese,
1 shallot bulb.
For the sauce:
3 tbsp. Spoonfuls of lemon juice,
2 egg yolks,
1 ch. A spoonful of dijon mustard,
2 to 3 pcs. Anchovy fillets,
1 garlic clove,
¼ A cup of olive oil,
salt and pepper.
Method of preparation:
Method of preparation:
Place all ingredients for sauce in the bowl of a blender or food processor and bring to a smooth consistency. Cut the ciabatta into large cubes, drizzle with olive oil, sprinkle with finely chopped rosemary and place in the oven for 15 minutes. Marinate shrimp in a mixture of 1 tbsp. Spoonfuls of olive oil, 1 tbsp. Spoonfuls of lemon juice, rosemary, and chopped shallots. Take the ciabatta out of the oven and let it cool, then put it on the grill and brown the shrimp. Slice salad with your hands, halve the tomatoes. On a big platter or portioned on plates put lettuce, shrimps, tomatoes, croutons from ciabatta, pour the sauce and sprinkle with grated Parmesan.
What makes a Mediterranean Caesar salad different from a traditional Caesar salad?