|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.