July 4: National Caesar Salad Day

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Title: Warm Caesar Salad with Grilled Shrimp and Scallops
Categories: Seafood, Salads, Citrus, Cheese
Yield: 2 Servings

2 cl Garlic; minced, mashed to a
- paste with
1 pn Salt
5 tb Olive oil
1 1/2 c (1/2") bread cubes
1 1/2 ts Anchovy paste
2 ts Fresh lemon juice
8 lg Shrimp; shelled
8 lg Sea scallops; halved
1/2 Head romaine; washed well,
- spun dry, and torn in
- small pieces
2 tb Fresh grated Parmesan

In a small bowl whisk together half the garlic paste, 2
tablespoons of the oil, and salt and pepper to taste, add
the bread cubes, and toss the mixture well. Bake the bread
cubes on a baking sheet in the middle of a preheated
350+|F/175+|C oven for 12 to 15 minutes, or until the
croutons are golden.

In a large bowl whisk together the remaining garlic paste,
2 tablespoons of the remaining oil, the anchovy paste, the
lemon juice, and salt and pepper to taste until the
dressing is combined well. In a bowl toss the shrimp and
the scallops with the remaining 1 tablespoon oil and salt
and pepper to taste and grill them in a ridged grill pan
or on an oiled rack set about 6 inches over glowing coals
for 2 to 3 minutes on each side, or until the shrimp are
cooked through and the scallops are opaque. Transfer the
shell fish to the large bowl, add the romaine and 1
tablespoon of the Parmesan, and toss the salad well.
Divide the salad between 2 plates and sprinkle the
croutons and 1/2 tablespoon of the remaining Parmesan over
each serving.

Gourmet | October 1992

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