Captain Salad Recipe

Wash the iceberg lettuce thoroughly under cold running water. Spin or pat dry. Core and chop the lettuce into roughly 1–1.5 inch pieces to yield about 6 cups.

Wash tomatoes, remove seeds if desired, and chop into medium dice to make 1 cup. Place into a large mixing bowl with the lettuce.

Remove outer leaves from the green cabbage if needed and shred finely. Measure 1 cup packed shredded cabbage and add to the mixing bowl.

Add shredded cheddar cheese to the bowl. Use approximately 3/4 cup shredded cheddar (labelled above as 3 quarters).

Add salad wafers (or crispy crouton wafers) to the bowl last to keep them crisp. Use about 1 cup.

Emulsify simple vinaigrette

In a small bowl or jar, combine 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar (or lemon juice), 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust salt, pepper, or acidity as needed.

If you prefer a creamier dressing, substitute 1 tbs mayonnaise or Greek yogurt for 1 tbs of oil and whisk until smooth.

Pour the dressing over the salad bowl with the lettuce, tomatoes, cabbage, and cheese. Start with about half the dressing and toss gently to combine using tongs; add more if needed to lightly coat all ingredients. Toss until components are evenly dressed but not soggy.

Adjust seasoning with additional salt and pepper to taste.

Just before serving, fold in or top with the salad wafers so they retain their crunch. Serve immediately.

Grilled Chicken (add $6)

Season a 6 oz boneless, skinless chicken breast with salt and pepper. Grill over medium-high heat for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, slice thinly, and place on top of the assembled salad.

Grilled Shrimp (add $7)

Toss 5 large peeled/deveined shrimp with a pinch of salt, pepper, and 1/2 tsp olive oil. Grill or sear in a hot skillet 2–3 minutes per side until opaque and slightly charred. Cool briefly and arrange on the salad.

Grilled Salmon (add $11)

Season a 5 oz salmon fillet with salt and pepper and 1 tsp olive oil. Grill or pan-sear about 3–4 minutes per side for medium (adjust time for thickness) until cooked to desired doneness. Flake into large pieces and place atop the salad.

If adding protein, drizzle a small amount of the reserved dressing over the protein or toss slices lightly to integrate flavors.