Go Back
seafood caesar salad 1
Print Recipe Pin Recipe Save this Recipe

Please leave a rating!

No ratings yet

Seafood Caesar Salad

Author: Kyle

Ingredients

Salad Ingredients:

  • 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

Dressing Ingredients:

  • 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

Instructions

Salad Directions:

  • 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.

Dressing Directions:

  • 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.

Notes

Gr8 Do-Ahead Tips:
  1. The croutons can be made a day ahead of time and kept in a tightly sealed container at room temperature.
  2. The dressing can be made up to two days ahead of time. Keep refrigerated, and bring to room temperature before serving.
Tried this recipe?Mention @Great8Friends or tag #gr8food!