Caesar Salad Chiffonade With Shrimp Or Crab - cooking recipe

Ingredients

3 romaine lettuce hearts, chiffonade into approximately 1/4 inch strips
1/2 - 1 cup baby shrimp, approximately 2 to 3 tablespoons per person or 1/2-1 cup crab, about 2 to 3 tablespoons per person
1/2 cup fresh chives, cut approximately 1/2 inch long
kosher salt
freshly cracked black peppercorns
2 cups croutons
1/2 cup parmesan cheese, grated
caesar salad dressing
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 garlic clove, minced

Preparation

Whisk together all 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 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.