Shrimp Caesar
From: EatingWellWhile 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.
Servings: 4 servings, about 2 1/2 cups each
Prep: 20 mins
Total: 20 mins
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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)
Directions
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:
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 degrees F until crispy, turning occasionally, 15 to 20 minutes.
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 degrees F until crispy, turning occasionally, 15 to 20 minutes.
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.
Nutrition Facts
Calories 312, Total Fat 17 g, Saturated Fat 4 g, Monounsaturated Fat 8 g, Cholesterol 241 mg, Sodium 750 mg, Carbohydrate 13 g, Fiber 2 g, Protein 35 g, Potassium 368 mg. Daily Values: Vitamin A 50%, Vitamin C 45%, Calcium 20%, Iron 30%. Exchanges: Vegetable 1,Starch 0.5,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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