Cheddar Caesar Salad with Grilled Shrimp
Ingredients
- For the dressing:(1.5 Cups)
- ¼ C Water
- 2 ea Anchovy Fillets
- 2 ea Garlic Cloves, more if desired
- 1 T Lemon Juice
- 1 T Red Wine Vinegar
- 1 t Dijon Mustard
- 1 t Worcestershire Sauce
- ¼ t Kosher Salt
- ¼ t Fresh Ground Black Pepper
- 1 C Adams Reserve Cheddar, grated
- ¾ C Mayonnaise
- For the Salad: (Serves 2)
- 1 head Romaine
- 2 T Adams Reserve Cheddar, grated
- ⅛ t Kosher Salt
- ⅛ t Fresh Ground Black Pepper
- 3 T Dressing
- ½ C Herby Cheddar Croutons (recipe below)
- Herby Cheddar Croutons (Makes 3 cups)
- 4 C Rustic Bread, ½” Cubes
- ¼ C Herby Cheddar Oil, recipe below
- ¼ t Kosher Salt
- Herby Cheddar Oil (Makes 1 ½ cups)
- ½ oz Basil, leaves and stems
- ¼ C Parsley, leaves and stems
- 2 t Fresh Thyme, leaves only
- 1 ea Garlic Clove
- ⅛ t Fresh Ground Black Pepper
- ¼ t Kosher Salt
- ½ C Extra Virgin Olive Oil
- ½ C Adams Reserve Cheddar, grated
Instructions
- For the dressing: In a blender, combine everything except the mayo and puree until almost smooth. Transfer to a mixing bowl with the mayonnaise and whisk together. Adjust seasoning with more salt or lemon juice if desired. Refrigerate. Keeps about 2 weeks.
- For the Salad: Chop the romaine into about 1” pieces and put into a large mixing bowl. Season the lettuce with the salt & pepper and toss well. Drizzle the dressing around the outside of the bowl, not directly onto the lettuce, sprinkle in the cheese and croutons and toss well. Serve while still very cold. Optional: Top with grilled shrimp or chicken.
- Herby Cheddar Croutons: In a large mixing bowl, pour the herby cheddar oil around the bottom and sides of the bowl. Add in the bread cubes and toss well to thoroughly coat. Sprinkle with salt and toss well. Place the seasoned bread cubes in an even layer on a cookie tray and bake at 325F for about 15 minutes or until golden brown and dry throughout. If they have nice color but are not fully dry in the center. Turn off the oven, open the door and let them cool in the oven as the oven cools down. After they are fully cooled, store in an airtight container. If they become stale, refresh them in a 200F oven for about 15 minutes.
- Herby Cheddar Oil: Combine everything except the cheddar in a blender and blend until almost smooth. Add in the cheddar and blend again until the cheese is like grated Parmesan. Store in the refrigerator for up to 3 days or freeze for up to a month.
- Course : Entrees, Salads, Side Dishes
- Recipe Type : Father's Day, Grilling, Lunch, Seafood
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