By Paul Main

Sometimes we just want a meal that brings contentment and flavor, without the bulkiness of typical comfort foods. That may sound like sacrilege, but these lighter delights, Caesar salad with grilled shrimp and deviled eggs, are still favorites. My take on Caesar salad draws from my experience working with Executive Chef John Klein and kitchen boss Bob Rapazzi at the Grand Concourse Restaurant in Pittsburgh, Pennsylvania. Their Caesar salad is the best I’ve ever experienced.

In many of the Caesar salad recipes, the dressing includes anchovy and raw egg. This can be a stumbling block for those who prefer not to have the salty-briny fish or raw egg in the dressing. Personally, I like the flavor anchovy provides, but for those not willing to eat these little fish, Chow.com readers have made some interesting substitutions with capers, kalamata olives, and even miso. As to the raw egg, I offer this recipe using mayonnaise as a substitute—and it works.

Caesar Salad

Ingredients:

1 cup mayonnaise

1 clove garlic, minced (about 1/2 teaspoon)

1 1/2 teaspoons anchovy paste or about 3 anchovy filets (minced)

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

2 tablespoons lemon juice

1/4 cup finely grated Parmesan

pinch of cayenne pepper

salt and pepper to taste

8 cups Romaine lettuce (coarsely torn, cleaned and dried)

2 cups Garlic-Parmesan Croutons (recipe follows)

20 to 24 Grilled Shrimp (recipe follows)

shaved Parmesan and fresh cracked black pepper for presentation (optional)

Method:

In a small bowl, whisk together the mayonnaise, garlic, anchovy, mustard, Worcestershire sauce, and lemon juice. Stir in the Parmesan and season with salt and pepper.

In a large bowl, toss the dressing with the lettuce until well coated. Add croutons and toss to combine. Divide the salad onto plates. Top with shaved Parmesan and black pepper, and place 4-5 shrimp on each plate.

Serves 4.

Garlic-Parmesan Croutons

Ingredients:

3 cups ciabatta or other crusty bread (3-4 ounces)—cut into ½-inch cubes

2 teaspoons olive oil or olive oil spray

1 clove garlic, minced

2 teaspoons grated Parmesan cheese

1 pinch salt and pepper

Method:

Preheat the oven to 325 degrees F. In a medium bowl, toss bread with oil, garlic, cheese, salt, and pepper. Spread onto a baking sheet. Bake until bread is crispy and golden brown, stirring once or twice, about 10 minutes.

Grilled Shrimp

Ingredients:

1 pound large shrimp, peeled and deveined

2 teaspoons olive oil

1/2 teaspoon paprika

1/2 teaspoon black pepper

1/4 teaspoon salt

pinch of cayenne pepper (optional)

2 tablespoons lemon juice

Method:

Preheat a grill pan over a medium-high flame, or prepare grill. Toss shrimp with olive oil and seasonings and toss until well coated. Grill until cooked through, 2-3 minutes per side. Transfer the shrimp to a plate until ready to serve.

Deviled Eggs

Ingredients:

12 eggs

2 tablespoons mayonnaise

½ cup whipped cream cheese

1 ½ teaspoon yellow mustard

salt and pepper

paprika and snipped chive (optional for presentation)

Method:

Place eggs in a large wide saucepan. Cover with cold water. Bring to a boil for 12 minutes. Remove eggs and let cool. Remove shells. Slice each egg in half lengthwise. Place whites on a separate plate. Separate egg yolks and place into a bowl. Add whipped cream cheese, mayonnaise, and mustard to yolks. Add salt and pepper to taste and stir the mixture together until creamy and smooth. Using a star tip and a pastry bag, pipe the yolk mixture back into each egg white half. Dust tops with paprika and add snipped chive. Serve cold.

Playing it Safe with Eggs

The Food and Drug Administration offers information to help us consumers handle eggs safely:

Buy eggs only if sold from a refrigerator or refrigerated case.

Open the carton and make sure that the eggs are clean and the shells are not cracked.

Refrigerate promptly.

Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.

Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.

For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.

Chill eggs properly. Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than two hours. Within two hours, either reheat or refrigerate.

Use hard-cooked eggs (in the shell or peeled) within a week after cooking

Refrigerate leftover cooked egg dishes and use within three or four days.

For more information, contact the FDA at:

1-888-SAFEFOOD or 1-888-723-3366

consumer@fda.gov or

http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342.htm

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