CAESAR SALAD TO GO: SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING

Caesar Salad to Go: Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing image

Yield 4 servings

Number Of Ingredients 11

2 romaine lettuce hearts
1 pound fully cooked jumbo shrimp (from the seafood counter)
1 rotisserie chicken (available in many markets)
4 heaping tablespoons reduced-fat mayonnaise
1 garlic clove, crushed
Zest and juice of 1 lemon
2 tablespoons anchovy paste (optional-but the salad tastes better with it in)
1/2 cup grated Parmigiano-Reggiano or Parmesan (a few handfuls)
2 teaspoons Worcestershire sauce (eyeball the amount)
1 teaspoon coarse black pepper (eyeball it)
3 tablespoons extra-virgin olive oil (EVOO) (pour to the count of 4

Steps:

Cut the bottoms off the romaine and cut the hearts in half lengthwise. Wash the lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
Remove the tails from the shrimp and place the shrimp in a bowl or, if this is a picnic meal, pack for travel.
To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors.
Slice the meat up on an angle. Arrange on a plate or in a plastic container.
Place the mayo, garlic, lemon zest and juice, anchovy paste, cheese, Worcestershire, and pepper in the blender and turn it on. Stream the EVOO into the dressing through the center of the lid. When the dressing is combined, use a rubber spatula to remove the thick dressing to a bowl or a plastic container.
Place the lettuce on a serving platter or pack in a large plastic bag or container to travel.
To assemble, spread some dressing onto a lettuce leaf. Fill the leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!