This is a really easy meal to make for a small group of people in the summer with a light cocktail like Pimm’s or a fresh lime margarita. Notice, I said small group as seafood is fairly pricey right now. It should serve 6 people with no problem!
Dressing
1 cup mayonnaise (I use Hellman’s Light)
½ cup Ketchup (Heinz is the best!)
¼ cup dill relish
1 tbsp. lemon juice
1 tbsp. tabasco
½ tsp. sea salt
½ tsp. celery salt
½ tsp. fresh ground black pepper
Croutons
1 loaf sourdough bread, cut into 2-inch cubes
½ cup butter melted
1 shallot, diced
1 tbsp. Old Bay
½ tsp. sea salt
Salad Components
1 lb. large, steamed shrimp made with Old Bay, peeled, and chilled
4 small lobster tails steamed with Old Bay, shelled, and chilled
1 8 oz. container of lump crabmeat
6 hard boiled eggs, peeled and halved
1 ½ cups cherry tomatoes, halved
½ cup chopped Italian parsley
3 cups shredded iceberg lettuce
3 large avocados, peeled and cubed
1 cucumber, cubed
1 4 oz. can of black olives, sliced
1. Preheat oven to 400 F.
2. In a bowl, whisk together dressing ingredients until well combined. Refrigerate until ready to serve.
3. In a medium bowl, combine one loaf cubed sourdough bread with melted butter, shopped shallot, Old Bay and salt and toss evenly. Lay out on a sheet covered in foil and bake in the oven for 12 minutes. Remove and cool.
4. Serve all ingredients, dressing and croutons in assorted bowls and let everyone compose their own salads.
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