I’m not sure if I’ve mentioned how much my 13-year-old son Nic loves caesar salads. For the past 3 years, if there was caesar salad on the restaurant menu, he would order it. It became somewhat of a family joke. Lately, the growing boy has been surprising us by ordering large cuts of meat instead of salad, but I think the caesar will always hold a dear place in his stomach heart.
I wonder if there will be caesar salads in Rome?
The dressing is unbelievably good. The entire dressing recipe has 8 PointsPlus (using 1 Tbsp. of olive oil). The original recipe called for 2 Tbsp. oil, which would change the points to 11, and raise the total PointsPlus per serving to 8. Since the rest of the meal is so light in PointsPlus, this dressing is worth the splurge!
Deconstructed Shrimp Caesar Salad
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24 peeled and deveined frozen shrimp, thawed
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2 garlic cloves, minced
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1 Tbsp. lemon zest
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2 Tbsp. lemon juice
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2 1/3 Tbsp. olive oil, divided
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salt and pepper
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6 oz. crusty bread, cut into 1-inch pieces
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1 hard-cooked egg yolk
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1 tsp. Dijon mustard
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1/4 cup grated Parmesan cheese
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2 hearts of romaine lettuce, leaves separated
Preheat oven to 450 degrees. In a medium bowl, combine shrimp, half of the garlic, lemon zest and 2 tsp. olive oil. Season with salt and pepper. Thread shrimp on skewers (6 shrimp per skewer). Thread 1 1/2 oz. bread cubes onto each of 4 more skewers. Spray lightly with Misto filled with olive oil and sprinkle with salt and pepper. Place on a baking sheet and bake until shrimp is opaque throughout and bread is golden, about 7 minutes.
To make dressing, combine remaining garlic, lemon juice, 1 Tbsp. olive oil, mashed egg yolk, and mustard in a large bowl. Season with salt and pepper. Whisk until well combined, then stir in Parmesan. Add romaine and toss gently to coat. Serve alongside skewers. Makes 4 servings.
Recipe from marthastewart.com.
Using the Weight Watcher’s Recipe Builder, each serving (6 shrimp, 1 1/2 oz. bread, 1/4 of the dressing and lettuce) has 7 PointsPlus.
