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.

Makes 4 servings, about 2 1/2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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)

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.

NUTRITION INFORMATION: Per serving: 312 calories; 16 g fat (4 g sat, 8 g mono); 235 mg cholesterol; 13 g carbohydrate; 31 g protein; 2 g fiber; 669 mg sodium.
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (45% dv), Iron (30% dv), Calcium (20% dv).

TIP: 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.

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.

This is a beautiful salad and very tasty. My family loved it. I will absolutely make this again in the near future. I also added two slices of avacado to each salad, it worked well with it.

Karen, VA

I used parmesan cheese, otherwise made the recipe as written. I wedged a homegrown tomato and put it around the edge of the plate. Yummy.

Gail, Trona, CA