Seafood Ravigote


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
  • 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.




15 min


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