The shrimp in this recipe can be cooked ahead of time and served hot or cold, or if you don’t like shrimp, use lentils, steak, or chicken. I also love this recipe with chopped romaine for a more traditional take. Whenever I make dressings, I always make extra for salads later in the week, so this recipe is written to make extra on purpose, but feel free to halve the ingredients if you don’t want leftovers. If you want to make it ahead of time, this salad gets better when it sits with light dressing on it for a day or two in the fridge; add the shrimp when you’re ready to eat.
1large or 2 small bunches of lacinato kalestems removed and finely chopped
8wild shrimp
parmesan cheeseoptional to garnish
Caesar dressing:
½cupolive oil
1lemonjuiced
2teaspoonsanchovy paste
2teaspoonsdijon mustard
1garlic clovepeeled, optional
1tablespoonparmesan cheese
1teaspoonsea salt
1teaspoonpepper
Instructions
Puree all dressing ingredients in a blender until smooth. Pour into a glass jar with a lid. Add a splash of olive oil to a large skillet over medium-high heat and let warm. Season shrimp with sea salt and pepper and add to the skillet, searing completely on one side before flipping, approximately 4-5 minutes.
In the meantime, add chopped kale to a serving bowl and drizzle the dressing over the top. Toss to coat all the leaves well, then add shrimp on top when ready. Sprinkle with extra parmesan cheese, if desired, to serve.