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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, June 29, 2009 The Forum: Spicy Caesar for a sizzling day By Judyrae Kruse Herald Columnist Every once in a while, the temperature starts a little runup that, eventually, makes you wonder where it's going to top out and if, when it does, the thermometer will outright explode. That's when all cooks' thoughts turn to nothing more, but certainly nothing less than, a huge salad and crusty bread or rolls for dinner. Although today's recipe is designed to serve six as a side salad, there's no reason it couldn't be the main event for fewer eaters. You can go with either shrimp or chicken, whichever suits your whim or your budget best, plus it's a great way to use up a partial loaf of French bread that's seen better days. If it's going to be a blistering hot one, let's spare ourselves that late afternoon heat and do the shrimp or chicken and croutons in the cool of the morning for that night's: Spicy citrus Caesar salad 1 pound large shrimp, peeled and deveined (see note) 1/2 teaspoon original Tabasco 1/2 teaspoon salt Croutons: 2 tablespoons butter 1 clove garlic, minced 1/2 teaspoon original Tabasco 3 cups French bread cubes Dressing: 3 tablespoons fresh-squeezed lemon juice 1 teaspoon original Tabasco 2 teaspoons Dijon mustard 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup extra-virgin olive oil Salad: 6 cups cut-up romaine lettuce 1/2 cup shredded or flaked Parmesan cheese In a large bowl, combine the shrimp, pepper sauce and salt; toss to mix well. Cook shrimp mixture in a hot, 10-inch skillet over medium-high heat until lightly browned on all sides and tender, stirring occasionally. Remove from heat and set aside. For the croutons, melt butter in a 12-inch skillet over medium heat; add garlic and pepper sauce. Cook 3 minutes; remove garlic. Add bread cubes to butter mixture; toss to mix well. Cook 5 minutes, stirring frequently, or until bread is golden and crisp. For the dressing, in a small bowl, combine the lemon juice, pepper sauce, mustard, sugar and salt; gradually whisk in the olive oil until well blended. To assemble the salad, turn the lettuce, Parmesan cheese, croutons and shrimp into a large bowl; toss to mix. Drizzle in the dressing and toss to mix well. Makes 6 servings. Note: If desired, substitute 1 pound boneless, skinless chicken breasts for the shrimp. The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. The next Forum will appear in Wednesday's Good Life section. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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