Cleopatra Salad

Here's my fun take on a classic Caesar Salad!  It's a little friendlier on the waistline, adds an ooey-gooey soft-boiled egg, and has shrimp!

Cleopatra Salad

Ingredients

Salad

• 1/2 baguette, sliced
• 2 lb. shrimp, peeled
• Juice of a lemon
• 4 cloves garlic, minced
• 2 eggs , soft boiled
• 6 cups Romaine lettuce, chopped
• 1 avocado , sliced
• 1/4 cup parmesan cheese, grated
• Salt & pepper, to taste
• Olive oil

• Dressing

  • 1/4 cup Greek yogurt
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. olive oil
  • 2 garlic cloves, grated
  • 1 anchovy fillet , finely chopped or minced
  • 2 Tbsp. lemon juice
  • 3 Tbsp. Parmesan, grated
  • Salt & pepper, to taste

Serves 4
Cook Time: 15 minutes

Arrange sliced baguette on tray, drizzle with olive oil, and broil till toasted.  Flip and broil the other side.
Combine all shrimp with garlic, lemon juice, salt & pepper and marinate for 10 minutes while to prepare the other ingredients.  
While shrimp is marinating, preheat a skillet over medium-high heat; add olive oil once heated.  Then combine all dressing ingredients.
Sear shrimp on both sides; remove from heat and set aside.
Meanwhile, dress the salad greens with the eggs, shrimp Parmesan cheese, and toasted baguette slices.  Drizzle with dressing and serve immediately.