The Last Friday of Lent

A repeat appearance of Caesar Salad with Shrimp. The salad dressing was Lidia Bastianich's.

Romaine Lettuce tossed with Caesar Salad Dressing and topped with homemade croutons and boiled shrimp.

The Shrimp was placed in a pan with 2 cups of cold water and lemon juice from 1/2 a lemon, along with the lemon half and 1/2 tsp of whole black pepper and 1/2 tsp of sugar. The pan was heated over medium heat to a boil and let simmer for about 5 minutes until the shrimp was cooked.

Caesar Salad Dressing
Ingredients-
2 Hard Cooked Egg Yolks
2 Tbsp Red Wine Vinegar
Juice of one Lemon
1 Tbsp Dijon Mustard
½ Tsp Kosher Salt
6 Tbsp Extra Virgin Olive Oil
Black Pepper to Taste

Method-
In a mini–food processor, combine the egg yolks, vinegar, lemon juice, mustard, and ½ teaspoon salt. Process until smooth. With the machine running, add the olive oil in a steady stream to make a smooth dressing. 
The recipe suggests dressing the entire bowl of greens. We prefer to dress our own plates. We can never finish the whole bowl of greens. Not mixing the dressing on the entire salad means we can use the greens for another meal... Stay tuned!