Seafood Chiffonade Salad Recipe
With Lobster, Dungeness Crab, Shrimp
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Ingredients
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Seafood
Greens
Dressing
Method
Seafood
Prepare seafood portions
Gently separate lobster meat into bite-sized chunks and place in a large mixing bowl. Add Dungeness crab meat and shrimp, checking for shells and trimming any remaining cartilage.
Greens
Chiffonade greens
Stack romaine leaves, roll tightly, then slice into thin ribbons to yield about 4 cups. Tear basil leaves and add to the greens.
Dressing
Make citrus vinaigrette
In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, and a pinch of salt. Slowly whisk in olive oil to emulsify. Season with pepper.
Assemble
In the large bowl with greens and seafood, drizzle the dressing and toss gently until everything is evenly coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Refrigerate for 10-15 minutes to set flavors, then serve chilled.