I was actually surprised by how good this salad was!
It’s from Everyday Food, and was just perfect as is.
I, however, added some avocado, and thinned the dressing with some water. It’s a play on a shrimp club sandwich, turned into a salad. The olive oil-toasted bread croutons lend a special taste to the salad, and at the same time does not let you miss the sandwich version.
A hearty meal on its own, or a delicious treat as part of a meal, this salad was a winner.
For the salad:
1 romaine lettuce, chopped
1/2 baguette, cut into 3/4-inch cubes
1 Tbsp olive oil
4 slices cooked bacon, crumbled
2 tomatoes, cut into wedges
250g large or jumbo shrimp, peeled and deveined (tails left on)
For the dressing:
1/4 cup mayonnaise
2 Tbsp chopped chives, or onion greens
1 lemon, juice
salt & pepper
Preheat oven to 400°F.
In a medium pot of boiling salted water, cook shrimp until opaque throughout, 3 to 5 minutes.
Drain, then transfer to a paper-towel-lined plate, cover, and chill until ready to serve.
On a rimmed baking sheet, toss bread with oil.
Bake until golden, about 8 minutes, tossing halfway through.
Stir together mayonnaise, chives, and lemon juice to taste; season with salt and pepper.
Toss together shrimp, croutons, bacon, lettuce, and tomatoes and serve with dressing.
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