If you love Caesar salad, you’ll be a fan of this one. I first came across this recipe while watching TV in Japan. I used to watch the Japanese version of the food network called “Foodies TV,” my favorite place to learn the Japanese words for boil, steam, grill, etc. Other times I would laugh at the obscene amount of mayonnaise being used in a recipe, or learn from a Japanese housewife how to make the perfect dashi stock or daikon salad. But once in a while, Foodies TV would play some English cooking shows, and for those I was extremely grateful, especially when I was going through a homesick phase. Giada, Jamie Oliver, and Everyday Food, to name a few, graced my Japanese television screen. The inspiration for this salad came from the latter. We decided to add avocado to the salad, because the tortilla crisps were crying out for it. You could also add some minced anchovies to the dressing, if you like that sort of thing. Adapted form Everyday Food; Serves 4.
1 large head romaine lettuce, chopped
2 avocados, sliced
- Preheat oven to 375°.
- Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with about 1/2 tsp. of the chili powder, and season with salt and pepper. Bake until golden brown and crispy, turning once, 8 to 10 minutes. Cool, then break into pieces.
- Heat broiler.
- In a large bowl, toss shrimp with remaining teaspoon of oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque, turning once, 3 to 4 minutes (instead of using the broiler, we cooked our shrimp in a frying pan).
- In a small bowl, whisk together mayonnaise, lime juice, Parmesan, and up to 2 tablespoons water for desired consistency. Season with salt and pepper.
- Toss lettuce with dressing. Divide among bowls, and top each with shrimp, avocado slices, and broken tortillas. Garnish with more Parmesan, if desired.