Duke's "Un"Chopped Salad

This is one I saw in the paper, and it is from Duke's new book, As Wild As It Gets. It is a perfect summertime supper!!
(serves one as an entrée, or two as a starter)

Salad:
3 wild Mexican prawns (21-25 per lb.), peeled and deveined - tails on
3 wild Alaska weathervane scallops (20-30 per lbs.)
1/4 cup "Why Not Take Olive Me and Herb Marinade (recipe follows)
4 romaine lettuce leaf hearts, diced small
1/2 cup Napa cabbage, sliced into ribbons
1/4 cup roasted cashews
1/4 cup Campari* tomato, diced medium
1/4 avocado, diced medium
1/4 cup crumbled feta cheese
1/4 cup Dukes' "Sinful Citrus Vinaigrette (recipe follows)

Skewer prawns and scallops, then marinate in "Why Not Take Olive Me and Herb Marinade" for a least two hours in the fridge. On a hot, flat griddle or large sauté pan, cook scallops an prawns until golden brown. Toss salad greens, cashews, tomatoes, avocado, feta, and "Duke's Sinful Citrus Vinaigrette" in a mixing bowl. Plate and top with scallops and prawns.

Duke's "Why Not Take Olive Me and Herb Marinade":
(makes enough for skewers for 5 salads)

1 cup EVOO
1/4 cup Duke's Superb Herb Blend (recipe to follow)
1 T. Duke's "Ready Anytime Seasoning" (recipe to follow)
1 T. fresh organic flat-leaf* parsley leaves, stems removed and diced small
2 T. fresh garlic, diced small

Mix all ingredients together, and refrigerate for at least 4 hours.

Duke's "Sinful Citrus Vinaigrette":
(makes enough for 6 entrée salads)

1 organic egg
2 T. fresh whole garlic cloves
2 T. fresh organic basil leaves, stems removed
3/4 t. kosher salt
1&1/2 t. fresh cracked pepper
1 cup + 2 T. EVOO
1/4 cup fresh squeezed lemon juice

Place egg in a food processor, and blend for two minutes until frothy. While mixing, blend in garlic and basil until smooth. Add S&P. In a thin, constant stream, slowly add olive oil (too fast and the dressing will separate). Add lemon juice, and mix just until smooth.

Duke's "Superb Herb Blend":
(makes approximately 1 cup)

1/2 fresh organic rosemary, stems removed, diced small
1/2 cup fresh organic lemon* thyme, stems removed, diced small
1/2 fresh organic oregano, stems removed, diced small

Mix all ingredients, and store in an airtight container.

Duke's "Ready Anytime Seasoning":
(makes approximately 3 cups)

1 cup kosher salt
1/3 cup a + 2&1/2 T. lemon pepper
1/4 cup freshly* ground pepper
1/4 cup Creole seasoning
1/4 cup granulated garlic
5 t. dried oregano
5 t. dried basil
5 t. dried marjoram
5 t. dried thyme
5 t. dried rosemary
1/4 cup Sugar in the Raw*

Mix all ingredients well, and store in an airtight container.

"Peace be with you."

Love,

Machete Milletti