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This shrimp Caesar salad is a twist on the classic in more ways than one. Instead of drowning the greens in a heavy dressing, this lemony version lets the taste of the shrimp shine through. And don't worry about the anchovies—they'll mellow in the dressing, giving it a rich taste that can't be duplicated.

Source: EatingWell Magazine, June/July 2005


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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.

Nutrition Facts

2 1/2 cups
257 calories; protein 21.1g; carbohydrates 12.4g; dietary fiber 1.6g; sugars 3.5g; fat 13.7g; saturated fat 3.6g; cholesterol 155.5mg; vitamin a iu 2648.3IU; vitamin c 25.7mg; folate 39.4mcg; calcium 214.9mg; iron 1.8mg; magnesium 32.6mg; potassium 181.2mg; sodium 548.3mg; thiamin 0.1mg; added sugar 1g.

1 vegetable, 1/2 starch, 4 lean meat