Palmetto Grill's Caesar Salad With Shrimp, Apple, And Sunflower Seeds Recipe

ingredients

12 anchovy fillets
5 cloves garlic
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon sugar
3/4 cup red wine vinegar
1/4 cup fresh lemon juice
3 dashes Worcestershire sauce
1/4 cup pasteurized eggs
1/4 cup Dijon mustard
1 cup olive oil
1/2 cup salad oil
2 heads Romaine lettuce, rinsed and torn into bite-size pieces
1 cup roasted, salted sunflower seeds
1/2 cup raisins
6 ounces blue cheese crumbles, more as desired
16 shrimp, cooked and peeled
1 Granny Smith apple, sliced, for garnish

directions

Make dressing ahead and chill: Put first eight ingredients in a blender and mix at high speed for two minutes. Pour mixture into a bowl and set aside.

Put pasteurized eggs and Dijon into the blender and mix on medium speed. While blender is running, slowly pour in the oils to create an emulsion. Blend for about 5 minutes.

Add the mixture of the first eight ingredients. Blend for 1 to 2 minutes more, until dressing is smooth. Chill in refrigerator for at least an hour before serving.

To assemble salad: Divide Romaine among individual salad plates. Sprinkle 1 tablespoon cheese crumbles on top of lettuce. Add 1 tablespoon raisins, and then 2 tablespoons sunflower seeds. Place 4 shrimp on top of each salad.

Dress each salad and put remaining dressing in refrigerator. Garnish salad plate with 2 apple slices.

nutrition data

480 calories, 31 grams fat, 30 grams carbohydrates, 28 grams protein per serving.

reviews & comments

Please note:
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