Ingredients: Caesar dressing: 1 cup mayonnaise 1/4 cup Parmesan cheese, preferably Reggiano 1 tablespoon plus 1 teaspoon fresh lemon juice 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 2 teaspoons minced garlic 2 anchovy fillets, finely chopped (about 1 teaspoon) 1/8 teaspoon ground pepper About 1/3 cup water for thinning 16 large shrimp (about 1 pound), peeled and deveined (tails on) 1 tablespoon plus 2 teaspoons olive oil 16 medium sea scallops (about 1 pound), muscles removed 3/4 teaspoon kosher salt 1/4 teaspoon ground pepper 8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes 2 cups croutons 6 cups lightly packed mixed salad greens 6 cups lightly packed chopped hearts of romaine 1 cup grated Parmesan cheese, preferably Reggiano
Directions:1. Combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled. 2. Preheat a grill to medium high or the oven to 450 degree F. Toss the shrimp with 2 teaspoons of the olive oil in a small bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper. Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking. Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven. 3. To assemble: Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion. |