Blackened Shrimp Tuscan Kale & Shaved Apple Caesar Salad
INGREDIENTS
For The Salad
- 1 large bunch Tuscan (Lacinato) kale (about 1 lb.), ribs and stems removed, leaves torn into 1" pieces
- 2 Granny Smith apples, shaved or thinly sliced
- 1 1/2 pounds shrimp, peeled
- 2 tablespoons Lane's Blackening Rub
- 2 tablespoons unsalted butter
- 3/4 cup sourdough bread, cubed
- 2-3 tablespoons extra virgin olive oil
- 1 lemon, zested
- 1/3 cup grated parmesan cheese
- parmesan cheese, shaved for garnish
For the Dressing
- ½ cup mayonnaise, preferably Duke’s
- ¼ cup sour cream
- ½ teaspoon anchovy paste
- 3 cloves garlic, finely minced
- 1 ½ tablespoon olive oil
- 2/3 tablespoon lemon juice
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon freshly ground black pepper
- 2 anchovy filets (optional)
- ¼ cup finely shredded fresh parmesan cheese
- Salt to taste
INSTRUCTIONS
For the Dressing
To a small mixing bowl, add Duke’s, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic, and stir. Whisk in sour cream and ¼ cup parmesan cheese. Place in an airtight container in the refrigerator until serving. If adding anchovy filets, finely mince before adding.
For the Salad
- Heat oven to 400 degrees F.
- Add bread to a food processor; ground until the desired consistency. Place breadcrumbs on a baking sheet and coat with olive oil. Bake for 6 minutes (or until dry, but not toasted, turning halfway through).
- Remove from oven and let cool slightly; add lemon zest and grated parmesan cheese and mix.
- Add kale to a large mixing bowl and massage well. While the kale stands, carefully shave apples on a mandolin or cut into thin matchsticks. Pour over desired amount of dressing and mix. Set aside.
For the Shrimp
-
If you bought shrimp in shells, make sure to shell and devein the shrimp first.
-
Pat shrimp dry with a paper towel and add to the mixing bowl.
-
Add 1 tablespoon of melted butter to shrimp and toss to coat evenly.
-
Sprinkle with a blackening rub. Make sure that the shrimp is evenly coated.
-
Preheat a cooking pan over medium-high heat.
-
Add a tablespoon of butter and melt. Add shrimp in one even layer cooking in batches if necessary.
-
Cook shrimp until pink and opaque. Depending on the size, shrimp will take 4-7 minutes to cook altogether.
- Top salad with shrimp, bread crumbs, and shaved parmesan. Serve immediately.
