- 1 10-ounce loaf sourdough or country-style bread, cut into 3/4-inch cubes (about 5 cups)
- 3/4 cup plus 2 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 cloves garlic, chopped
- 1/2 cup grated Parmesan
- 1 teaspoon anchovy paste
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1 pound medium shrimp, shelled
- 1 head romaine lettuce, quartered lengthwise and cut crosswise into 1/2-inch strips (about 1/2 quarts)
- 2 cups halved cherry tomatoes
How to make this recipe
Heat the oven to 325°. 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.
Meanwhile, 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.
Heat 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.
In a large bowl, combine the lettuce, tomatoes, croutons, and shrimp. Add the dressing and toss to coat.
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.