Seafood Ravigote
Ingredients
| 1 head of romaine or curly endive, washed dried and chilled | ||
| 1 lb cooked shrimp, peeled and deveined | ||
| 1 lb cooked lobster meat, cut into chunks | ||
| 1 lb lump crab meat | ||
| 1 (14oz) can artichoke hearts, drained and cut in half | ||
| 3/4 cup extra virgin olive oil | ||
| 1/4 cup white wine vinegar | ||
| 2 tsp Dijon mustard | ||
| 2 tsp kosher salt | ||
| 1 tsp black pepper | ||
| 2 tbs fresh dill, chopped | ||
| 2 tbs fresh parsley, chopped | ||
| 1 tbs chives, chopped | ||
| 2 scallions, chopped | ||
| 1 tbs capers |
Directions:
- Line a large salad or serving bowl with the romaine or endive leaves.
- Place the shrimp, lobster, crab and artichokes in the bowl and refrigerate.
- In a quart jar with a tight fitting lid, combine the olive oil, vinegar, mustard, salt, pepper, dill, scallions and capers. Cover tightly and shake vigorously.
- Just before serving shake dressing again and pour over seafood and gently mix.
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