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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)

Description

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.

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