Ingredients

• 3 tablespoon 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 clov garlic, coarsely chopped
• 2 tablespoon 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)

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Cooking Directions

Step 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.

Step 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.