Ingredients
- Dressing:
- 1/3 cup 1/3 cup high-quality prepared Caesar dressing
- 3 Tablespoons 3 Tablespoons fresh lime juice
- 2 teaspoons 2 teaspoons hot sauce
- Jumble:
- 2 2 ears fresh corn, shucked
- Olive oil for drizzling
- Kosher salt cracked black pepper, to taste
- 1 1 large tomato, diced
- 1/4 cup 1/4 cup chopped fresh cilantro
- 1 package 1 package (8 oz.) Alaska Surimi Seafood (Imitation Crab)
- 1 1 large head romaine lettuce, trimmed and cut lengthwise into quarters
- Garnish:
- 1/2 cup 1/2 cup crumbled queso fresco
- Lime wedges
- Cilantro sprigs
Servings:
Units:
Instructions
- Preheat grill to high. Combine Caesar dressing, lime juice and hot sauce. Refrigerate until needed.
- Drizzle corn with olive oil and season with salt and pepper. Grill until lightly charred, then remove from grill. When cool enough to
- handle, cut corn from cob. When completely cool, mix corn with tomato, cilantro, Alaska Surimi Seafood and half of the dressing.
- Drizzle romaine very lightly with olive oil and season lightly with salt and pepper. Lay romaine wedges on grill, cut side down, and grill
- quickly for about 30-seconds. Turn romaine and grill remaining cut side for another 30-seconds. The goal is to lightly grill the lettuce
- without cooking it.
- Remove grilled romaine to a platter or individual plates. Drizzle romaine with the remaining dressing; divide jumble mixture among the
- salads. Sprinkle salads with queso fresco and garnish with lime wedges and cilantro sprigs. Serve immediately.
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