Grilled Romaine and Crab Salad
Author: 
 
Makes 4 servings
Ingredients
  • 2 heads romaine lettuce
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1 pound jumbo lump crabmeat, picked free of shell
  • Ravigote Sauce (recipe follows)
  • Lemon-Parmesan Dressing (recipe follows)
  • Marinated Tomatoes (recipe follows)
  • Garnish: capers
Instructions
  1. Preheat grill to medium-high heat (350° to 400°).
  2. Cut romaine lengthwise into quarters, leaving core intact. Season with salt and pepper. Grill, turning carefully, until leaves begin to wilt and edges are lightly charred.
  3. In a large bowl, gently combine crabmeat and Ravigote Sauce, being careful to keep lumps from breaking up too much.
  4. Divide romaine among 4 plates. Drizzle with Lemon-Parmesan Dressing. Top with crabmeat mixture, and spoon Marinated Tomatoes on side of salad. Garnish with capers, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/grilled-romaine-and-crab-salad/