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Shrimp Caesar

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Source: © EatingWell Magazine

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  4 servings, about 2 1/2 cups each

While most Caesars drown the greens in a heavy dressing, this lemony version lets the taste of the shrimp shine through. Don't worry about the anchovies - they'll mellow in the dressing, giving it a rich taste that can't be duplicated.

Make Ahead Tip: The dressing (Step 1) will keep, in a jar in the refrigerator, for up to 3 days. Shake vigorously just before tossing with the salad.

RECIPE INGREDIENTS

3 tablespoons lemon juice, plus 4 lemon wedges for garnish

2 teaspoons Dijon mustard

3 anchovies, coarsely chopped, or 1 teaspoon anchovy paste, or to taste

1 small clove garlic, coarsely chopped

2 tablespoons extra-virgin olive oil

1/2 cup grated Asiago cheese, divided

1/2 teaspoon freshly ground pepper

8 cups chopped hearts of romaine (about 2 hearts)

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen)

1 cup croutons, preferably whole-grain (see Tip)

Tip: To make homemade croutons: Toss 1 cup whole-grain bread cubes with 1 tablespoon extra-virgin olive oil, a pinch each of salt, pepper and garlic powder. Spread out on a baking sheet and toast at 350°F until crispy, turning occasionally, 15 to 20 minutes.

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DIRECTIONS

Place lemon juice, mustard, anchovies (or anchovy paste) and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add 1/4 cup Asiago cheese and pepper; pulse until combined.

Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, top with the remaining 1/4 cup Asiago cheese and garnish with a lemon wedge.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: 4 servings, about 2 1/2 cups each

Calories:

312

Fat. Total:

17g

Protein:

35g

Carbohydrates, Total:

13g

Fat, Saturated:

Fiber:

Cholesterol:

241mg

Sodium:

750mg

% Cal. from Fat:

49%

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