SHRIMP AND AVOCADO TOSSED CAESAR
Serves 4
You can also make this dish with crabmeat or cooked salmon or tuna instead of shrimp. If you prefer, you can eliminate the beer, but we find it adds an interesting flavor to the boiled shrimp.
Bring a large pot of water to a boil. Add the beer and let the water return to a boil. Add the shrimp and a pinch of salt. Cook the shrimp until the water returns to a boil or until the shrimp turn bright pink and are firm to the touch. Drain them into a colander. When the shrimp are cool enough to handle, halve them on a diagonal; set aside.
Halve the avocado lengthwise. Remove the pit. Use a spoon about the size of the avocado halves to scoop out the flesh in one piece.
Cut the halves in half again. Slice the wedges thickly crosswise and transfer to a bowl. Sprinkle with the lemon juice.
In a serving bowl, combine the cucumber, onion, cherry tomatoes and lettuce. Add the shrimp. Lift the avocado from the bowl and discard the lemon juice. Add the avocado to the salad with plenty of salt and pepper.
Spoon half of the dressing over the salad and toss gently. Add the remaining dressing to taste. Serve at once.
(Sheryl Julian and Julie Riven write a weekly food column for The Boston Globe Magazine.) — EDITOR: Visit The New York Times Syndicate Web site at http://www.nytimes.com/syndicate for more information on LIFEBEAT and other features.
EGGLESS CAESAR DRESSING
Makes about
In a food processor, work the garlic, anchovies, lemon juice, mustard, salt and pepper until smooth. With the motor running, add the oil to the mixture in a thin steady stream until the dressing is smooth. Taste for seasoning and add more salt and pepper, if you like. Just before serving, stir in the Parmesan cheese.
