Lobster Roll Caesar Salad

For the Salad

4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce

12 oz steamed lobster meat, pick this up from your local fishmonger

⅓ cup shaved pecorino cheese

For the Croutons

1.50 cups french bread, torn into 1” pieces

4 tbsp unsalted butter, melted

For the Dressing

½ cup mayo

¼ cup olive oil

1 large garlic clove, minced

2 tbsp fresh lemon juice

2 tbsp capers

1 tsp Dijon mustard

¼ cup finely grated parmesan cheese

sea salt and pepper to taste

Toast the Croutons

Preheat oven to 375*.
On a baking sheet, lay the bread pieces in a single layer. Toast until golden, 10-12 minutes.
When the croutons are still warm, toss them in a large bowl with the melted butter.

Make the Dressing

Place all of the dressing ingredients in a blender or food processor. Blend until everything is combined and creamy!
Finish it off with a few cracks of extra pepper and a pinch of sea salt.

Assemble the Salad

In a medium-sized bowl mix the lobster with a ¼ cup of dressing and set aside.
Cover a large platter with Baby Crispy Green Leaf Lettuce and spoon the lobster mixture over the middle of the greens.
Top with buttered croutons and serve with extra dressing!

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