Ingredients
One 10-ounce loaf sourdough or country-style bread
3/4 c. plus 2 tablespoons olive oil
4 tbsp. lemon juice
2 cloves garlic
1/2 c. grated Parmesan
1 tsp. anchovy paste
2 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. fresh-ground black pepper
1 lb. medium shrimp
1 head romaine lettuce
2 c. halved cherry tomatoes
Preparation
Step 1Heat the oven to 325°F. Toss the bread cubes with 1 tablespoon of the oil and spread on a large baking sheet. Bake until crisp on the outside and lightly browned, about 15 minutes. Let cool.Step 2Meanwhile, put the lemon juice, garlic, Parmesan, anchovy paste, mustard, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a blender and blend until smooth. With the blender running, slowly add the 3/4 cup oil. Alternatively, whisk together everything but the oil and then add the oil slowly, still whisking.Step 3Heat the broiler. In a broiler pan or on a baking sheet, toss the shrimp with the remaining 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil the shrimp, turning once, until just done, about 4 minutes in all.Step 4In a large bowl, combine the lettuce, tomatoes, croutons and shrimp. Add the dressing and toss to coat.Step 5Wine Recommendation: Dijon mustard, lemon, and sauvignon blanc combine in a way that makes them seem almost inseparable. A crisp Sancerre’s vibrant gooseberry and lemon flavor, along with its strong chalky streak, will highlight the freshness of the salad and the sweetness of the shrimp.
