Shrimp Caesar

4 servings, about 2 1/2 cups each | Active Time: 20 minutes | Total Time: 20 minutes

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)

Preparation

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.
2. 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.

Tips & Notes

• 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.

• 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.

From EatingWell:  June/July 2005, EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)