The dish got its name in honor of the American cook Italian origin Caesar Cardini. Roman salad (or Roman salad), thanks to its juicy and crispy leaves, is wonderful goes well with meat, poultry, seafood and cheeses. For making this Caesar salad only this one is used kind of salad. Tender shrimp – a great addition to a salad “Caesar”, they decorate it and make the taste of the salad even more гармоничным. 
Time: 20 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr large shell and intestinal tracts tailless shrimp
- 1/2 tbsp. mayonnaise
- 1/4 Art. plus 1 tbsp. l olive oil
- 3 finely chopped anchovies in oil
- 2 grated small cloves of garlic
- Zest and juice of 2 lemons
- 55 gr. finely grated Parmesan cheese
- 3 buns of romaine lettuce
- One baguette cut in half lengthwise 30 cm.
Recipes with similar ingredients: shrimp, parmesan, salad romaine, lemon juice, baguette, anchovies
Recipe preparation:
- In a bowl, whisk mayonnaise, 1/4 tbsp. butter, anchovies, garlic, zest and lemon juice and 1/2 tsp. ground black pepper. Add 1 tbsp. Parmesan cheese and mix. Season with salt and pepper to taste.
- Preheat a large grill pan or barbecue. Cut romaine along four parts, leaving part of the stem so that the leaves do not crumbled. Lubricate slices Roman 1/4 tbsp. refueling and put on grill slice down. Cook for about 1 minute, until the first side is not slightly charred, then flip to the other cut side and fry for another 1 min until lightly charred. Not put the salad too tightly, leave 1 cm between the quarters Romana; fry in batches if necessary.
- Stir the shrimp with the remaining 1 tbsp. l oil and a little sprinkle with salt and pepper. Grill the prawns for 1-2 min, until slightly fried spots appear on both sides, until readiness. Transfer to a bowl and add 1 tbsp. l refueling for lettuce.
- Lubricate the inside of the baguette with 1/4 tbsp. refueling and put on the grill with the cut down. Fry for 2 minutes, until lightly It will not be charred or warmed up. Cut each piece of baguette along in half and then across so you have a total of 8 large bread sticks.
- Arrange the roasted romaine into 4 large plates. Put equal the number of shrimp per plate. Dilute the remaining dressing 2 tsp water and sprinkle fried romaine and shrimp. Sprinkle with the remaining Parmesan cheese and serve with fried with bread.
