Shrimp Caesar Salad | Sonoma-Cutrer Vineyards

Ingredients

• 1 lb peeled, deveined 16 – 20 size shrimp
• 2 medium sized hearts of romaine lettuce
• 1 small head fresh fennel, sliced vertically paper thin (do not store in water!)
• 1/4 C freshly shaved Parmesan cheese
• Chervil sprigs
• 2 oz fresh salmon caviar rinsed to plump and remove excess salt (optional)
• Caesar dressing (recipe follows)
• Garlic Croutons (recipe follows)
• Tofu Caesar Dressing
• 2 tsp chopped fresh garlic
• 1 C freshly grated parmesan cheese
• 1 tbs Dijon mustard
• 6 anchovy fillets packed in oil
• 2 tsp white wine or cider vinegar
• 1 tbs fresh lemon juice
• t tbs finely grated lemon zest
• 1/4 c vegetable or chicken stock or water
• 1-1/2 tbs olive oil
• 6 oz silken tofu (1/2 traditional block)
• Salt and freshly ground pepper
• Garlic Croutons
• 1/3 C olive oil
• 2 large cloves garlic, bruised with the side of a knife
• 3 C bread cubes cut in 1-inch cubes from good day old bread with crusts removed
• 2 tbs finely minced parsley
• 1 tsp freshly grated lemon zest
• Salt and freshly ground pepper to taste