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Preheat the oven to 325*F. Toss the bread cubes with 1 tablespoon oil, spread on a large cookie sheet and bake for 15 minutes until crispy. remove and let cool. In a blender combine lemon juice, garlic, parmesan, anchovy paste, mustad, 1/2 tsp salt, and 1/4 tsp of pepper and blend. While the blender is running, slowly pour in the rest of the oil. In a pan, lightly coated with olive oil saute the shrimp with salt and pepper until pink. In a large salad bowl combine chopped lettuce, tomatoes, croutons and shrimp. Toss with dressing to coat. Serve garnished with leftover parmesan cheese.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes