Ingredients
Caeser dressing:
1 Cup mayonnaise
1/4 Cup Parmeson-Reggiano cheese, shredded
1 Tablespoon + 1 teaspoon fresh lemon juice
1 Tablespoon Dijon Mustard
2 teaspoons Worcestershire Sauce
1 Tablespoon finely minced garlic (or to taste)
2 anchovy fillets, mashed
1/4 teaspoon ground white pepper
about 1/3 Cup water for thinning
16 Jumbo Shrimp, peeled and deveined, tail shells on
2 Tablespoons Extra-Virgin Olive Oil
16 Medium scallops, shelled and cleaned
3/4 teaspoon Kosher Salt
16 Well drained Pineapple Chunks, fresh or canned
8 Stalks Lemongrass cut into 10-12" skewers, soaked in water for 10 minutes or 8 bamboo skewers, soaked for 10 minutes
2 Cups prepared garlic-cheese croutons
6 Cups mixed Salad Greens (see note above)
6 Cups lightly packed chopped Romaine Greens
1 Cup shredded Parmesan-Reggiano Cheese
Preparation
For the dressing, combine dressing ingredients, except water, whisking well. Add water a little at a time, whisking until desired consistency is reached. Place in an airtight container and refrigerate. Whisk before using.
At the site, heat a grill or bbq.
Toss the shrimp with 2 teaspoons of the olive oil ina small bowl. In a separate bowl, gently toss the scallops with the 2 teaspoons oil. Stir the pineapple in the remaining oil. Season the shrimp and scallops on both sides with salt and pepper. Thread a shrimp onto each of 8 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Alternate with pineapple and scallops on each skewer (there will be 2 shrimp, two pineapple and two scallops, alternating on each skewer. Oil the grill grate and grill the skewers about 8 minutes, covered, and rotating the skewers frequently until the shrimp are pink and the scalops are opaque.
To assemble: Toss the coutons in a small bowl with 1/4 cup of the dressing. Add the greens and lettuce and cheese. Add about 1/2 cup of the dressing. Season with more salt and pepper to taste. Divide amontg 4 plates and criss cross 2 skewers on top of each salad.
