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Bloody Caesar Salad
Ingredients
  • subheading: Shrimp:
  • 1 cup Clamato
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons (10 grams) drained horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • ½ teaspoon celery salt
  • 1 pound (453 grams) peeled and deveined large shrimp, tail on
  • 2 tablespoons extra-virgin olive oil
  • subheading: Salad:
  • 3 cups cubed sourdough bread (about 3 ounces/84g)
  • 5 tablespoons extra-virgin olive oil
  • 1 teaspoon celery salt, divided
  • ¼ cup (60 grams) mayonnaise
  • ½ lemon, juiced
  • Hot sauce, to taste
  • 1 head romaine lettuce, roughly chopped
  • 1 cup (175 grams) halved grape or cherry tomatoes
  • 2 stalks celery (100 grams), thinly sliced on the bias, plus ¼ cup inner celery leaves
  • ½ cup (84 grams) pickled green beans, cut into 1-inch segments
  • ⅓ cup (45 grams) pitted, small green olives
  • 4 slices cooked bacon (110 grams), coarsely crumbled
Steps
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