Caesar Salad to Go: Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing
- 2 romaine lettuce hearts
- 1 pound fully cooked jumbo shrimp (from the seafood counter)
- 1 rotisserie chicken (available in many markets)
- 4 heaping tablespoons reduced-fat mayonnaise
- 1 garlic clove, crushed
- Zest and juice of 1 lemon
- 2 tablespoons anchovy paste (optionalbut the salad tastes better with it in)
- 1/2 cup grated Parmigiano-Reggiano or Parmesan (a few handfuls)
- 2 teaspoons Worcestershire sauce (eyeball the amount)
- 1 teaspoon coarse black pepper (eyeball it)
- 3 tablespoons extra-virgin olive oil (EVOO) (pour to the count of 4
- Cut the bottoms off the romaine and cut the hearts in half lengthwise.
- Wash the lettuce and separate the leaves.
- Let it dry in the dish draining rack while you prepare the rest of the menu.
- Remove the tails from the shrimp and place the shrimp in a bowl or, if this is a picnic meal, pack for travel.
- To remove the chicken meat from the chicken, cut the chicken breasts off first.
- Cut the legs and thighs off using kitchen scissors.
- Slice the meat up on an angle.
- Arrange on a plate or in a plastic container.
- Place the mayo, garlic, lemon zest and juice, anchovy paste, cheese, Worcestershire, and pepper in the blender and turn it on.
- Stream the EVOO into the dressing through the center of the lid.
- When the dressing is combined, use a rubber spatula to remove the thick dressing to a bowl or a plastic container.
- Place the lettuce on a serving platter or pack in a large plastic bag or container to travel.
- To assemble, spread some dressing onto a lettuce leaf.
- Fill the leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
romaine lettuce hearts, shrimp, rotisserie chicken, mayonnaise, garlic, lemon, anchovy paste, parmesan, worcestershire sauce, coarse black pepper, extravirgin olive oil
Taken from www.epicurious.com/recipes/food/views/caesar-salad-to-go-shrimp-or-chicken-lettuce-wraps-with-creamy-caesar-dressing-374704 (may not work)