A classic salad on nearly every menu. The newsflash is that you can make a better version in your own kitchen.

One of those dishes that is perfect for when it is Too Hot To Cook!


  • 1/2 teaspoon Dijon mustard
  • a bit of freshly grated lemon zest
  • Juice of 1/2 lemon
  • 1/2 teaspoon anchovy paste (if you are truly opposed to this ingredient, leave it out, but you should be more open minded as it makes the dish)
  • pinch salt
  • a few grinds black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons freshly grated Parmesan cheese
  • 8 ounces peeled cleaned shrimp, for two servings


  • Whisk together the mustard, zest, lemon juice, anchovy paste, salt, pepper, olive oil, and 1 tablespoon Parmesan until creamy in appearance.
  • Season shrimp with salt and pepper and sear in a small smoking hot nonstick pan for 2 to 3 minutes, until just cooked through.
  • Toss romaine lettuce with enough dressing to lightly coat, divide between two plates, top with remaining Parmesan and place shrimp.
March 31, 2020
Bariatric Recipes Advice, Rants & Support Podcast: Real Talk