Dean makes copycat recipe of the famous Chopped Seafood Salad from Joe's Stone Crab

Dean Richards makes a copycat recipe of the famous Chopped Seafood Salad from Joe's Stone Crab

Copycat Joe’s Seafood Chopped Salad

Ingredients:

For the salad:

• 3 cups Chopped Romaine Lettuce
• ½- ¾ cup English cucumber, diced
• ½- ¾ cup Red Bell Pepper, diced
• ½- ¾ cup Celery, diced
• ½- ¾ cup Carrot, diced
• ½- ¾ cup Green Beans, parboiled or lightly steamed, cut into 3 inch pieces
• ½- ¾ cup Radishes, quartered
• ½- ¾ cup Edamame beans
• ½- ¾ cup Roasted Corn kernels (fresh is best, but frozen/pan sautéed is fine too)
• ½- ¾ cup Hearts of palm
• 1 Tbsp. Salt
• 2 tsp. black pepper
• 1 lb. freshly cooked jumbo shrimp (cleaned, deveined, with or without tails)
• 1 lb. cooked Lobster meat
• 1 lb. cooked Crab meat
• 1 Avocado, pitted and sliced
• 3 Hard-boiled Eggs, halved
• Salt and pepper, to taste.

Directions

• In a large salad bowl, thoroughly mix the chopped lettuce, cucumber, red bell pepper, celery, green beans and carrot.
• Lightly coat with dressing (below.)
• Toss.
• Sprinkle and lightly mix in the radishes, edamame beans, corn and hearts of palm.
• Layer on the shrimp, lobster and crab over the top.
• Place sliced avocado and eggs surrounding the top of the salad.
• Drizzle more dressing over the seafood, avocado and egg, to your taste.

Lemon Vinaigrette Dressing

Ingredients:

• ¼ cup red wine vinegar
• 2 tablespoons Dijon mustard, or to taste
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dill (fresh or dried)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ cup olive oil
• 2 tablespoons fresh lemon juice

Directions

• Whisk red wine vinegar, Dijon mustard, garlic, oregano, dill, salt, and pepper together in a small bowl.
• Slowly stream olive oil into vinegar mixture, whisking continuously, until well combined.
• Add lemon juice and whisk to combine.
• Pour vinaigrette into a screw-top jar or bottle; seal.
• Shake before serving.