Caesar and the goddess

Indulge in the divine flavors of Caesar and the Goddess salad. Crisp greens, tangy dressing, and savory toppings make this dish a culinary masterpiece.

Ingredients:

• 20 extra large shrimp, peeled, tails left on and deveined
• 3 garlic cloves, 2 peeled and sliced, and 1 left whole
• fresh tarragon
• kosher or sea salt
• fresh cracked black pepper
• olive oil
• 1 baguette
• 2 Romaine lettuce hearts, leaves washed and dried
• 1/4 cup milk
• 1 cup Hellman’s olive oil mayonnaise, or homemade
• juice of ½ to 1 whole lemon
• 4 tablespoons (or a good handful) flat-leaf parsley
• 2 garlic cloves, peeled
• 6 good quality oil-packed anchovy filets
• 2 tablespoons grated Parmigiano Reggiano (microplaned), plus more for topping salad
• kosher or sea salt
• fresh cracked black pepper
• 20 cooked shrimp

Instructions:

1. for the shrimp and the garlic toast planksPreheat the broiler.In a mixing bowl, combine the shrimp, garlic, fresh tarragon, salt, pepper, and a drizzle of olive oil. Allow the mixture to sit and marinate for a few minutes.To prepare the garlic toast planks, cut the baguette in half lengthwise and then into four long thin slices. Toast or broil in a preheated oven for a few minutes until the bread is lightly golden. Keep an eye on it to avoid burning. Remove from the oven.Gently rub the toast planks with a whole garlic clove and drizzle with olive oil. Set aside.In a large sauté pan, preferably non-stick, heat some olive oil over medium-high heat. Add the shrimp and cook for a few minutes on each side until they turn opaque and are cooked through, displaying a pinkish-orange hue. Set aside.for the salad and dressingCut the Romaine lettuce leaves into 1-inch pieces and place them in a large bowl. Set aside.In a blender, blend together milk, mayonnaise, lemon juice, parsley, garlic, tarragon, anchovies, and Parmigiano until smooth. If the consistency is too thick, add a splash of milk and blend again. Adjust the seasoning with salt and pepper. Set aside.Sprinkle some fresh tarragon over the salad. Spoon a generous amount of the dressing onto the salad and toss to coat. Add more dressing to taste. Garnish with some Parmigiano and lightly toss. Any remaining dressing can be stored in the refrigerator.Arrange the salad on plates. Top each serving with 5 shrimp, drizzle with some dressing, and sprinkle more Parmigiano over the top. Serve with the garlic toast planks on the side.

Summary:

• Calories: 2273 kcal
• Fat: 118 g
• Protein: 99 g
• Carbs: 210 g
• Potassium: 2634 mg
• Magnesium: 302 mg