Tuna, Shrimp or Crab, approximately 2 to 3 T. per person

Fresh chives, cut approximately 1/4 inch long

Kosher salt to taste

Freshly cracked black peppercorns

Salad dressing (recipe below)

Croutons

Parmesan Cheese, grated

 

Dressing:

1/4 C. extra-virgin olive oil

1 T. Dijon mustard

2 T. fresh lemon juice or white wine vinegar

1 garlic clove minced

1 or 2 tsp. anchovy paste

 

Whisk together all dressing ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again. Place a ring on the plate, such as a clean tuna can with both ends removed. Fill the ring approximately half full with romaine, add tuna, shrimp or crab, and chives lightly packing it down in the ring with a spoon. Add more Romaine, filling the ring to the top, packing it down again lightly. Carefully remove the ring, top with Parmesan and croutons and serve.

 

Yield:

Calories:

Fat:

Fiber: