Seafood Salad with Garlic-Caper Dressing

February 12, 2008
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Charm your honey with this fresh, tangy seafood feast. SAM

2 heads Romaine lettuce, torn
1/2 pound shrimp, crabmeat, or scallops, peeled, picked, and cooked
1/2 cup extra-virgin olive oil
3 tablespoons white wine vinegar
3 tablespoons capers
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon dried oregano
Freshly ground white pepper to taste
Seasoned croutons

In a large salad bowl, combine the lettuce and seafood and set aside. In a small saucepan over medium-high heat, combine the olive oil, vinegar, capers, garlic, salt, oregano, and pepper and heat just to boiling. Pour immediately over the salad and top with croutons.
Makes 4 servings.

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