serves 4
1 (10-ounce) loaf sourdough or country-style bread, cut into 3/4-inch cubes (about 5 cups)
3/4 cup plus 2 tablespoons olive oil, divided
4 tablespoons lemon juice
2 cloves garlic, chopped
1/2 cup Parmesan cheese, grated
1 teaspoon anchovy paste
2 teaspoons Dijon mustard
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound medium shrimp, shelled
1 head romaine lettuce, quartered lengthwise and cut crosswise into 1/2-inch strips (about 1/2 quarts)
2 cups cherry tomatoes, halved
Heat the oven to 325°F. Toss the bread cubes with 1 tablespoon of the oil and spread on a large baking sheet. Bake until crisp on the outside and lightly browned, about 15 minutes. Let cool.
Meanwhile, put the lemon juice, garlic, Parmesan, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a blender and blend until smooth. With the blender running, slowly add the 3/4 cup oil. Alternatively, whisk together everything but the oil and then add the oil slowly, still whisking.
Heat the broiler. In a broiler pan or on a baking sheet, toss the shrimp with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Broil the shrimp, turning once, until just done, about 4 minutes in all.
In a large bowl, combine the lettuce, tomatoes, croutons, and shrimp. Add the dressing and toss to coat.
Make ahead
You can make the Caesar dressing up to one day in advance and store it in an airtight container in the refrigerator. Just before drizzling it over the salad, give it a quick whisk to ensure the ingredients are evenly incorporated.
Suggested pairing
Sauvignon Blanc pairs beautifully with the acidity of the lemon and Dijon. A crisp Sancerre’s vibrant gooseberry and lemon flavor and strong chalky streak will highlight the freshness of the salad and the sweetness of the shrimp.