Ingredients
For the salad:
16 shrimps large 2
iceberg lettuce, coarsely chopped
3 tablespoons of croutons
8 quail eggs cooked and cleaned (optional)
For the caesar dressing:
3 anchovy fillets
1 clove of garlic, sprinkled
1 teaspoon of mustard
3 tablespoons of mayonnaise
1 tablespoon of white vinegar
2 tablespoons of olive oil
2 tablespoons of sunflower oil
tablespoons of water
Salt and pepper
Method
Step 1:
Clean the shrimps from their shell. Heat water in a saucepan and bake the shrimps for 2-3 minutes. Then drain them and allow them to cool.
Step 2:
For the dressing: Put the anchovies and garlic in a blender bowl. Mix them well. Then add the mustard and mayonnaise, and mixfor about 30 minutes. Then add the vinegar and re-peel. At the same time, mix the oils in a cup. While the blender is working, add a little of the mixed oil. Finally, dilute the sauce with water and correct the flavor with salt and pepper.
Step 3:
For the salad: Cut the lettuce in a bowl, add 3-4 tablespoons of dressing and stir well. Spread the lettuce on a plate, add shrimps, croutons, and the eggs on top.
