10 ounces bread sourdough or country-style cut into 3/4-inch cubes ( 5 cups)
2 cups cherry tomatoes halved
2 teaspoons dijon mustard
2 cloves garlic chopped
0.5 teaspoon fresh-ground pepper black
4 tablespoons juice of lemon
0.8 cup olive oil
0.5 cup parmesan grated
0.5 quarts romaine lettuce quartered
1 teaspoon salt
1 pound shrimp shelled
Equipment
bowl
baking sheet
oven
whisk
blender
broiler
broiler pan
Directions
Heat the oven to 32
Toss the bread cubes with 1 tablespoon of the oil and spread on a large baking sheet.
Bake until crisp on the outside and lightly browned, about 15 minutes.
Let cool.
Meanwhile, put the lemon juice, garlic, Parmesan, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a blender and blend until smooth. With the blender running, slowly add the 3/4 cup oil. Alternatively, whisk together everything but the oil and then add the oil slowly, still whisking.
Heat the broiler. In a broiler pan or on a baking sheet, toss the shrimp with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Broil the shrimp, turning once, until just done, about 4 minutes in all.
In a large bowl, combine the lettuce, tomatoes, croutons, and shrimp.
Add the dressing and toss to coat.
Wine Recommendation: Dijon mustard, lemon, and sauvignon blanc combine in a way that makes them seem almost inseparable. A crisp Sancerre's vibrant gooseberry and lemon flavor, along with its strong chalky streak, will highlight the freshness of the salad and the sweetness of the shrimp.
