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 will keep, in a jar in the refrigerator, for up to 3 days. Shake vigorously just before tossing with the salad.
- For Dressing:
- 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
- For Salad:
- 8 cups chopped hearts of romaine (about 2 hearts)
- 1 pound peeled cooked shrimp (21 to 25 per pound; thawed if frozen)
- 1 cup croutons, preferably whole-grain (see Ingredient Note)
For Dressing: 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.
For Salad: 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.
Croutons - 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 degrees F until crispy, turning occasionally, 15 to 20 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
312 calories; 17g total fat; 4g total saturated fat; 241mg cholesterol; 750mg sodium; 13g carbohydrates; 2g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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