Caesar Celery Slaw

A number of years ago I found a recipe in Bon Appetit Magazine for Caesar Coleslaw which I dearly loved.  We were all in to low carb dieting and this recipe certainly fit the bill.  I think a Caesar salad is one of the greatest inventions of all time.  Here's my take on it with crunchy celery, fennel and rock shrimp.  The dressing is more than enough for the two salads but will keep in the fridge for more salad, as a dip for vegetables or a marinade for grilled chicken.

For the dressing:
1 room temperature egg
1/2 tsp salt
1/2 tsp Dijon mustard
3 Tbl anchovy paste (or more if you like)
Juice of 1/2 lemon
1 large garlic clove
1/2 cup extra virgin olive oil

Place the egg, salt, mustard, anchovy paste, lemon juice and garlic in the bowl of a mini food processor.  With the machine running, drizzle in the oil through those little holes on the lid until the oil is incorporated and the dressing is emulsified.  Refrigerate at least an hour.  The dressing will thicken.

For the slaw:
1 cup finely sliced fennel bulb, cut into slices about 2 inches
2 cups thinly sliced celery cut on the diagonal
1/2 pound cooked rock shrimp or small gulf shrimp
6 to 8 Kalamata olives
Parmesan shavings for serving
The dressing previously made
Salt and pepper if desired

In a medium bowl toss the fennel and celery with 2 or 3 Tbl of the dressing.  Taste and add a little salt and pepper if desired.  In another bowl toss the shrimp with a tablespoon or two of the dressing.
Divide the celery/fennel mixture on to two salad plates.  Top each with half of the shrimp.  Place a few olives on top and add the parmesan shavings.