Caesar Salad Chiffonade With Shrimp or Crab |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is an unusual twist to the classic Caesar Salad, it makes a beautiful presentation and easy to make. COOKS NOTES: Please adjust quantities to suit your tastes. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks . Ingredients:
3 romaine lettuce hearts, chiffonade into approximately 1/4 inch strips |
1/2-1 cup baby shrimp, approximately 2 to 3 tablespoons per person or 1/2-1 cup crab, about 2 to 3 tablespoons per person |
1/2 cup fresh chives, cut approximately 1/2 inch long |
kosher salt |
freshly cracked black peppercorns |
2 cups croutons |
1/2 cup parmesan cheese, grated |
1/4 cup extra virgin olive oil |
1 tablespoon dijon mustard |
2 tablespoons fresh lemon juice |
1 garlic clove, minced |
Directions:
1. Whisk together all ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again.
2. Place a ring on the plate, such as a clean tuna can with both ends removed.
3. Fill the ring approximately half full with romaine, add shrimp or crab and chives lightly packing it down in the ring with a spoon.
4. Add more Romaine, filling the ring to the top, packing it down again lightly.
5. Carefully remove the ring, top with Parmesan and croutons and serve.
|
|