Andy Boy: Products: Hearts of Romaine

Again, a classic salad taken up a big notch. Andy’s a salad God and he wanted just the right combination of the best chilled seafood to top his greens enrobed in a scrumptious tarragon-parsley dressing.

Ingredients:

1 lb medium shrimp, shelled
8 oz. sea scallops, halved horizontally

Dressing
1 clove garlic, minced
1/4 C snipped fresh chives
1 T anchovy paste
3 T chopped fresh tarragon
1 T fresh lemon juice
1/3 C chopped fresh parsley
1 t capers, drained and rinsed
1/2 C reduced fat mayonnaise
1/2 C plain yogurt
Salt and freshly ground pepper to taste

Leaves from 2 Andy Boy romaine hearts, torn into bite-sized pieces
8 oz. fresh lump crabmeat
1 lemon, thinly sliced
8 cherry tomatoes, halved
1 cup thawed, frozen petit peas
2 chives, sliced in large pieces

Directions:

1.	Combine all dressing ingredients in a blender. Set aside.
2.	Steam shrimp and scallops for 5 minutes until no longer translucent. Chill till cold.
3.	Toss half of the dressing with Andy Boy romaine hearts. Pile onto large serving platter.
4.	Toss remaining dressing with chilled seafood. Layer on top of lettuce.
5.	Sprinkle crabmeat, peas and cherry tomato halves on top. Garnish with chives.
	Serves 8