The Bhh Seafood Salad Recipe

Directions

1. 1

   Prepare the Lemon & Herb Vinaigrette

   In a small bowl, whisk together fresh lemon juice, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify. Stir in chopped dill and parsley; fold in lemon zest. Adjust seasoning with additional salt or pepper as needed.

2. 2

   Poach the shrimp

   Bring a pot of salted water to a simmer with a lemon slice and a few peppercorns. Add the shrimp and cook just until they turn pink and opaque, about 2–3 minutes. Drain and chill completely.

3. 3

   Prepare the seafood

   Gently pick the Maine lobster meat into bite-sized pieces and place in a large mixing bowl. Flake the Dungeness crab meat into large chunks and add with the lobster.

4. 4

   Assemble the salad base

   In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and half of the chopped dill and parsley. Lightly toss with a portion of the vinaigrette.

5. 5

   Toss and finish

   Add the poached shrimp, lobster meat, and crab meat to the greens. Drizzle with additional vinaigrette and toss gently to coat. Season to taste with a little more salt and pepper if desired. Garnish with the remaining dill and parsley.

6. 6

   Serve

   Divide the salad among plates or shallow bowls. Serve immediately with extra lemon wedges on the side.