This Seafood Caesar Salad is fresh, healthy and easy to make... and it can be a meal in itself! Unlike a typical Caesar Salad, this dressing does not include eggs or anchovies. Jurga asked me to bring a Caesar Salad to her Comedy Night Gr8 dinner and because we were also having chicken, I made this salad without the seafood. Enjoy!
Seafood Caesar Salad
- ¼ cup olive oil + 2 Tablespoons, divided
- 2 cups cubed French bread
- 1 pound large raw shrimp, peeled and deveined (thawed if bought frozen)
- ½ teaspoon salt
- 1 ½ heads romaine lettuce
- Lemon Caper Dressing - recipe follows
- ½ pound crab meat
- ⅓ cup coarsely grated Parmesan cheese
- ½ teaspoon freshly ground pepper
- ¼ cup capers, rinsed
- 2 cloves garlic, peeled
- 2 teaspoons Dijon mustard, We like Sir Kensington's here at Great Eight Friends!
- 3 teaspoons fresh lemon juice
- 3 teaspoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- ¾ cup extra-virgin olive oil
- Preheat oven to 375°F.
- Toss the bread cubes in the ¼ cup of olive oil and spread out on a baking sheet.
- Bake until toasted, about 12 - 15 minutes, stirring after about 8 minutes.
- Cool completely. The croutons can be made up to a day ahead of time and kept in a sealed plastic bag.
- Toss the shrimp on a baking sheet with 2 Tablespoons of olive oil and salt.
- Roast for 8 to 10 minutes, just until pink and firm and cooked through. Cool and refrigerate until serving time. (For a quicker version, use already cooked shrimp.)
- To serve the salad, tear lettuce into bite-sized pieces and place into a large bowl and toss with most of the dressing.
- Divide lettuce among plates and top each serving with equal parts of shrimp, crab, and croutons.
- Drizzle with remaining dressing.
- Sprinkle with Parmesan cheese and season with freshly ground pepper.
- Place capers, garlic and mustard in a small food processor or blender. Process until smooth.
- Add lemon juice, wine vinegar and Worcestershire sauce. Blend for about 5 seconds.
- Slowly add the olive oil and blend until thickened, about 1 minute.
Gr8 Do-Ahead Tips:
- The croutons can be made a day ahead of time and kept in a tightly sealed container at room temperature.
- The dressing can be made up to two days ahead of time. Keep refrigerated, and bring to room temperature before serving.