26 September 2012

Caesar Salad with Sautéed Shrimp Recipe

King of Salad: Homemade salad by Lysda

Contrary to its name, Caesar salad is not named after a famous Roman emperor. Instead, the most spectacular salad in the world is originated at restaurant in Tijuana in Mexico. The salad's creation is attributed to Caesar Cardini, an Italian born Mexican who invented it in 1924. The salad also gain popularity when Manny Wolfe, a Hollywood screenwriter for Paramount, began distributing the recipe around to various restaurants in the United States in 1937. Today there are various versions of caesar salad. This is our own version of the classic caesar salad.

1 large green and red coral lettuce
2 kiwi fruits - skinned and sliced
50g anchovy filets, stir-fried

Sautéed shrimp:
1/2 kg uncooked shrimp, large, peeled and deveined
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 clove garlic, crushed
Oyster sauce, salt, and pepper to taste

1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoon lemon juice (fresh is best)
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 egg yolks for large eggs -- at room temperature*
1/2 cup grated parmesan cheese
1/4 cup parmesan cheese -- shredded or shaved


1. Trim the green coral lettuce and red coral lettuce of bruised or browned leaves, then tear the leaves with your hand into 1 ½ inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves.

2. Prepare sautéed shrimp: Heat butter and olive oil in small saucepan over medium high heat. Add garlic and sauté until mixture is simmering and garlic is fragrant. Add shrimp and stir in lemon juice over shrimp. Season with oyster sauce, salt and pepper to taste. Sauté until shrimp are bright pink and cooked through, about 3 minutes. Remove from heat and set aside until ready to use.

3. Place lettuce on salad bowl. Place dressing ingredients in a mixing bowl. Mix well, then drizzle dressing over salad.

4. Arrange kiwi slices and crisp anchovies around. Add sautéed shrimp to the top of the salad and serve immediately.

  • The original recipe of this salad add crouton to add flavor. To make the croutons, cut the French bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use. 
  • The classic Caesar salad also use raw egg or partially cooked eggs in the dressing, which in our version, we omit the egg. Instead we use hard-boiled egg. Raw eggs may carry salmonella bacteria, so it's a good idea that babies, young children, and pregnant women avoid it.    

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  1. what could I use instead of the ray yolks in the dressing? egg substitute?

  2. Sarah, sorry for such a late late reply.I must have overlooked your message.sorry about that.you can substitute 1 tsp. mayo for the egg. Come back and let me know if you try it.


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