Shrimp Caesar Salad
Ingredients
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
½ cup grated Asiago cheese, divided
½ 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 ( 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.
Preparation
- 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 ¼ 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 ¼ cup Asiago cheese and garnish with a lemon wedge.
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.
