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Aviator Casear Salad

Aviator Caesar Salad with Chocolate Glazed Shrimp

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We ran into this absolutely gorgeous “baby” lettuce at the market. Its young, green, crispy, curly leaves were perfect for our Aviator Caesar Salad. Of course you can’t just pour any Caesar dressing on a bed of lettuce and call it Caesar salad.

The key to Caesar Salad truly is the dressing.

Aviator Caesar Salad

Savory, salty, sour, bitter, sweet and spicy–it never stops surprising us with its rich blend of raw egg yolks, anchovies, garlic, lemon, whole grain mustard, Worcestershire sauce and olive oil. Who came up with that combination? We found out it wasn’t that old of a recipe and has quite an interesting story.

Aviator Caesar Salad Ingredients

Aviator Caesar Salad Dressing

The original Caesar salad is accredit to restaurateur Cardini Caesar whose daughter claims created this salad on a busy 4th of July evening after they ran out of stock. Cardini is an Italian-born immigrant who lived in California and opened a restaurant in Tijuana, Mexico, in the 1920s. According to the story, he put the salad together in front of customers with all that was left in the kitchen. People loved it so much they started coming back to the restaurant just to get the salad.

Chocolate Mustard Seed Glaze

Choclate Glazed Shrimps

Some say the original name for this salad was aviator’s salad and was created by Cardini’s brother, Alex. Alex called it aviator’s salad in honor of his father whom served in the Italian Air Force during WW1. By personal preference Alex added anchovies. Over time, the name of the dish became Caesar salad.

Aviator Casear Salad

Aviator Casear Salad

There are many variations and styles for Caesar salad. We prefer to make ours with shaved, not grated, Parmigiano-Reggiano, Castelvetrano and Kalamata olives, and tomatoes. We do not add croutons to our Caesar salad. While this salad is satisfying on its own, we often serve it with grilled salmon or shrimp with our chocolate black mustard seed glaze.

Try this Aviator Caesar Salad recipe and let us know what you think!

Aviator Caesar Salad

Aviator Casear Salad

Aviator Caesar Salad with Chocolate Glazed Shrimp
Serves 2
There are many variations and styles for Aviator Caesar salad. We prefer to make ours with shaved, not grated, Parmigiano-Reggiano, Castelvetrano and Kalamata olives, and tomatoes. We do not add croutons to our Caesar salad. While this salad is satisfying on its own, we often serve it with grilled salmon or shrimp with our chocolate black mustard seed glaze.
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Prep Time
10 min
Total Time
15 min
Prep Time
10 min
Total Time
15 min
Ingredients
  1. 1 head of romaine
  2. 10-14 large shrimp [20/25 count]
  3. 1 large tomato, or a handful of grape tomatoes
  4. 1/3 cup Castelvetrano and Kalamata olives
  5. 1/4 cup shaved Parmigiano-Reggiano
  6. 1 tablespoon coconut oil
  7. 1 teaspoon black mustard seeds
  8. 1 teaspoon raw cacao powder
  9. 1 teaspoon raw honey [or organic cane sugar], optional
  10. 1 teaspoon roasted paprika
  11. Sea salt to taste
  12. Fresh ground pepper, course
  13. Dressing
  14. 1-2 egg yolk, organic, farm-fresh!
  15. 1/2 lemon
  16. 2-4 anchovy fillets
  17. 1 clove garlic
  18. 1 teaspoon raw honey [or organic cane sugar]
  19. 1 tablespoon Dijon or whole grain mustard
  20. 1 teaspoon Worcestershire sauce
  21. 1/4 cup olive oil
  22. Fresh ground pepper, course
Instructions
  1. Thoroughly wash and dry Romaine leaves. Tear or cut the leaves into bite size pieces. Cut tomatoes and add to Romaine. Add olives and cheese.
  2. Heat up a sauce pan with a tablespoon of olive oil or coconut oil. Add spices (black [or yellow] mustard seeds, turmeric, roasted paprika, crushed black pepper, teaspoon raw honey or organic cane sugar, teaspoon cacao powder). Roast spices in oil for 30-60 seconds. Be careful as the mustard seeds may begin to pop.
  3. Add shrimp and cook each side 30-60 seconds. Do not overcook the shrimp. Remove from heat and set it aside.
  4. Dressing – You can use a mini food processor or do this easily by hand.
  5. Add garlic clove into the food processor, or grate the garlic with a fine grater. Put it into a mixing bowl.
  6. Separate the yolk from the egg white. Put yolk into the small mixing bowl. Add mustard, honey and mix together.
  7. You can use a knife to finely dice the anchovy or use a fork to mash it. Add anchovy "paste" into the mixing bowl.
  8. Add lemon juice and slowly drizzle olive oil while mixing ingredients together. Add pepper to taste.
  9. Toss salad with dressing. Arrange the shrimp on top and finish with more shaved Parmigiano-Reggiano and black pepper.
ChipotlePotato http://www.chipotlepotato.com/
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Recipe Name
Aviator Caesar Salad with Chocolate Glazed Shrimps
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