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.

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