SHRIMP KALE CAESAR SALAD RECIPE BY TASTY
Here's what you need: large free-range egg, dijon mustard, anchovies, garlic, extra virgin olive oil, fresh lemon juice, kosher salt, freshly ground black pepper, whole grain wheat bread, olive oil, italian seasoning, kosher salt, wild-caught shrimp, olive oil, garlic, lemon, kosher salt, freshly ground black pepper, kale, kosher salt, avocado, pomegranate seeds, parmesan cheese
Provided by Greg Perez
Categories Lunch
Yield 6 servings
Number Of Ingredients 23
Steps:
- Make the dressing: Add the egg, Dijon mustard, anchovy fillets, and garlic to a blender. Blend for about 1 minute, until smooth and creamy. With the blender running, slowly pour in the olive oil and blend until thick and emulsified. Season the dressing to taste with lemon juice, salt, and pepper, and quickly pulse to incorporate. Set aside. The dressing can be made ahead. Store in the fridge in an airtight container for up to 4 days.
- Make the croutons: In a 3-quart (3 L) mixing bowl, combine the bread, olive oil, and Italian seasoning. Toss to coat the bread cubes.
- Heat a medium pan over medium heat. Add the bread cubes, in batches if necessary to keep from overcrowding the pan. Toast, tossing occasionally, until crispy and golden brown, about 5 minutes. Remove from the pan and season with salt. Set aside. The croutons can be made ahead. Store in an airtight container in a cool, dry place for up to 4 days.
- Make the shrimp: In a medium bowl, combine the shrimp, olive oil, garlic, lemon zest, salt, and pepper. Toss to coat the shrimp.
- Heat a medium skillet over medium-high heat. Working in batches, cook the shrimp for 2 minutes on each side, until pink and opaque. Remove from the pan.
- Thoroughly wash and dry the kale. Add to a large bowl and season with salt. Gently massage the kale to break down some of the fibrous texture. Toss with a bit of dressing to coat the leaves, then add more to taste.
- Add the croutons, shrimp, avocado, pomegranate seeds, and Parmesan. Toss well.
- Divide between bowls and serve immediately.
- Enjoy!
Nutrition Facts : Calories 842 calories, Carbohydrate 53 grams, Fat 57 grams, Fiber 18 grams, Protein 40 grams, Sugar 12 grams
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Malik g Shahnawaz mslik
[email protected]I loved this salad! The shrimp was cooked perfectly and the kale was very tasty. The dressing was creamy and flavorful.
R&H Builder's Developer's & Real Estate Marketing
[email protected]This salad was so good! The shrimp was perfectly cooked and the kale was fresh and crisp. The dressing was flavorful and creamy. I will definitely be making this again.
Alam Parmar
[email protected]I made this salad for dinner last night and it was delicious! The shrimp was cooked perfectly and the kale was fresh and crisp. The dressing was flavorful and creamy. I will definitely be making this salad again.
Tariq Ustad
[email protected]This was a great recipe! I used it to make a salad for a party and it was a hit. The shrimp was cooked perfectly and the kale was very tasty. The dressing was creamy and flavorful.
gkgeorge kuriagk
[email protected]This recipe was absolutely delicious. I made it for my family and they loved it. The shrimp was cooked perfectly and the kale was fresh and crisp. The dressing was flavorful and creamy.