Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Caesar Salad with Shrimp



CAESAR SALAD with SHRIMP
Buca di Beppo Restaurant Recipe

1/2 pound Raw small shrimp, peeled and deveined
1/2 head romaine lettuce,  chopped
1/2 head iceberg lettuce,  chopped
1/2 head radicchio, chopped
1/2 cup Caesar dressing
1 ounce Parmigiano-Reggiano cheese, grated
1 1/2  teaspoon pepper
4 lemon wedges
croutons for garnish (optional)

Poach the shrimp in boiling water, draining coolant refrigerator. Wash the lettuce heads, drain, pat dry and chop. In a large bowl, mix together the lettuces, Caesar dressing and shrimp. Divided into four serving plates. Sprinkle with cheese and garnish with pepper, lemon wedges and croutons. Makes 4 serving.

Caesar Dressing: 
2 egg yolks
2-3 anchovies,  rinsed and chopped
1 1/2  teaspoons Dijon mustard
1 1/2 teaspoons  minced garlic
1 1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/3  cup grated Parmesan Reggiano cheese
salt and pepper to taste

Place the  egg yolks, anchovies, mustard and garlic in food processor or blender and,, on medium speed, process the ingredients until blended. Slowly drizzle in the olive oil.  As a mixture begins to thicken, pour the olive oil in faster. When they dressing gets very  thick, tenant with vinegar and lemon juice. Add the cheese, salt and pepper. Chill until ready to use. Dressing will keep 3 to 4 days refrigerated. Makes 1 quart.

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