- 1 clove garlic, minced or pressed
- 1 1/2 teaspoons Safeway SELECT Verdi Extra-Virgin Olive Oil
- 2 slices Safeway SELECT Artisan Sour Dough Bread (each about 4- by 4-in. square and 1/2 in. thick)
- Cayenne
- 2 tablespoons canned peeled roasted red peppers, drained and finely minced
- 2 tablespoons Safeway SELECT Mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Safeway SELECT Verdi Red Wine Vinegar
- Salt
- 4 cups lightly packed shredded romaine lettuce, rinsed and crisped
- 1 cup Safeway SELECT Verdi Grated Parmesan Cheese
- 4 ounces shelled, cooked crab
- 4 ounces shelled, cooked shrimp
- Lemon wedges
- Preheat oven to 375 degrees F. In a small microwave-safe bowl, combine garlic and oil. Microwave at full power (100%), uncovered, for about 30 seconds or until oil is very warm and garlic is fragrant.
- To make crouton sticks, cut bread slices into 1/2- by 4-inch strips. Brush all over with 1 tablespoon of the garlic oil. Arrange sticks in a single layer in a 9- by 13-inch baking pan so that they are not touching one another. Bake until crisp and golden, about 15 minutes. Remove from oven, sprinkle lightly with cayenne, and set aside.
- While croutons are baking, combine red peppers, mayonnaise, lemon juice, and vinegar in a small bowl. Whisk together to blend. Season dressing to taste with salt and cayenne.
- (Optional) Grill shrimp and crab meat for approximately 5 minutes.
- Place lettuce in a wide salad bowl. Pour remaining garlic oil over lettuce and sprinkle with cheese; toss until lettuce is evenly coated. Divide between 2 bowls and top equally with crab and shrimp. Arrange croutons on top of salads, or serve them on the side as breadsticks. Offer dressing and lemon wedges to season salads to taste.