This is an experiment in creating a meal-sized salad for 2 or 3 or a side salad for a larger gathering. The dressing recipe mostly comes from Samin Nosrat while the rest, which isn’t much admittedly, was just created especially for this particular salad. We served it with bread and it worked great as the meal itself.
First, cook the shrimp. Add the wine and 1/2 cup lemon juice to a skillet and then add water to ensure there’s about 1/2″ of liquid covering the bottom. Place over medium high heat and placed the shelled and deveined shrimp evenly around the pan. Bring the liquid to a boil and then reduce the heat to a simmer. Turn the shrimp about about 2 mins of boiling and cook another 2 mins or so. Remove from the pan when they are white and red and fully cooked. Place into a separate bowl and set aside to cool (you can place them in the fridge once they’ve stopped steaming).
Place the egg yolk in a wide bottomed bowl and whisk well with a balloon whisk. While constantly whisking, slowly add the oil in small drips. Whisk, drip, drip, whisk. Go slowly on the drips but quickly on the whisking. The sauce will begin to emulsify into a mayonnaise. It should take 5-10 mins of dripping and whisking to create about 1/2 cup of yellow mayo. Once it is the thickness of mayo, set aside.
Roughly chop the anchovies and place them into a small bowl. With a pestle or the back of a spoon, pound the anchovies into a smooth paste.
Add 4 Tbs lemon juice, vinegar, grated garlic clove, grated parmesan and the Worcestershire sauce into the mayo and stir well. Stir in the anchovy paste as well until smooth. Adjust the taste by adding salt, pepper and, if needed, some addition vinegar.
Place the chopped romaine and radicchio into a large bowl, add the poached shrimp and then place the dressing over the top and toss well. Add another pass of grated parmesan over the top for serving.