Shrimp Ceasar Salad Recipe

4

Ingredients

3 T lemon juice, plus 4 lemon wedges for garnish
2 t Dijon mustard
3 anchovies, coarsely chopped, or 1 t anchovy paste
1 clove(s) garlic, coarsely chopped
2 T extra-virgin olive oil
1/2 C grated Asiago cheese, divided
1/2 t freshly ground pepper
8 C chopped hearts of romaine, (about 2 hearts)
1 pound(s) peeled cooked shrimp, (21-25 per pound; thawed if frozen)
1 C croutons, preferably whole-grain

Preparation

Step 1

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.