Caesar Salad Dressing

• 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.
3. 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 350u0b0F until crispy, turning occasionally, 15 to 20 minutes.

lemon juice, mustard, anchovies, clove garlic, extravirgin olive oil, cheese, freshly ground pepper, hearts of romaine, shrimp, croutons

Taken from www.epicurious.com/recipes/member/views/caesar-salad-dressing-50026036 (may not work)