The Salad Thread

[missteetheironchef]

Maui Wowie Shrimp Salad (serves 4)

Source: www.roysrestaurant.com/


Inspired by Roy's love for vegetables and greens, this salad is a refreshing combination of feta, capers, shrimp, tomatoes and fresh lettuce. It was named after the great produce grown on the island of Maui. The funny side to it is that it is also named "wowie" because when it first came out, people thought it was so delicious, that they wanted to eat more than just one!

INGREDIENTS:
2 teaspoons minced shallots
2 tablespoons plus 1 teaspoon capers
1/4 cup fresh lime juice
1/2 cup plus 1 tablespoon olive oil
3/4 teaspoon Dijon mustard
1 tablespoon honey
4 vine ripened tomatoes (about 1 lb), sliced very thin
1/3 cup crumbeled feta cheese
1/3 cup finely chopped sweet onion
12 large cooked shrimp, each cut crosswise into 3 pieces
1/2 medium avocado, diced into pieces the same size as the shrimp
8 Bibb lettuce leaves (prefferably hydroponic), cut into 1/8 inch strips
4 popcorn shoot sprouts (optional)

DRESSING PREPARATION:
Combine shallots, 1 teaspoon capers and lime juice in a blender and purée until smooth. Add olive oil and mustard and blend until well combined. Stir in honey.

TO ARRANGE SALAD:
Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle. Combine feta, remaining capers and onion,
drizzle with some dressing and salt and pepper to taste, and toss well.
Combine shrimp and avocado in another bowl, drizzle with some dressing
and salt and pepper to taste, and toss well. Drizzle lettuce with a
little dressing and salt and pepper to taste, and toss well. Mound 1/4 of the
lettuce in center of tomato ring. Spoon one 1/4 of the feta and shrimp
mixture on top. Drizzle tomatoes and salad with some of the remaining
dressing. Garnish with popcorn shoot sprouts.

[missteetheironchef]

Baby Greens And Figs Stuffed With Gorgonzola Cheese by Cat Cora
(Serves 4)

8 to 10 ripe Black Mission figs
8 tablespoons of gorgonzola cheese
4 tablespoons of your best balsamic vinegar
2 teaspoons sea salt plus more for the greens
Freshly ground black pepper
3 cups mixed baby greens

1. Preheat the oven to 375 degrees F.

2. Slice the figs in half. Into the fleshy center of each fig half tuck a good chunk of gorgonzola cheese, a little less than a tablespoon. Arrange the fig halves on a baking sheet, cut side up, and sprinkle them with half the balsamic vinegar, salt, and pepper.

(Don't put the figs into the oven until the greens are dressed and ready because you want to add the figs to the greens and serve while they're still warm.)

3. Toss the greens with a drizzle of olive oil, salt, and pepper, and then arrange the lettuces on individual plates.

4. Slide the baking sheet into the hot oven and cook the figs just until the cheese has begun to melt, about 2 to 3 minutes. As soon as the figs are ready, take the baking sheet from the oven and arrange the fig halves around the edge of each salad, doling out 4 to 5 halves per person. If you like, crumble a little extra gorgonzola over the top.

[missteetheironchef]

GREEK SALAD WITH SHRIMP

Serves 4

CARAMELIZED ONION:

1-1/2 tablespoons extra-virgin olive oil

1 medium red onion, about 1/2 pound, peeled, trimmed, and cut into 3/4-inch dice

1-1/2 tablespoons balsamic vinegar

Salt

Freshly ground black pepper

SHRIMP DRESSING:

1/2 cup plain yogurt

2 tablespoons fresh lemon juice

2 tablespoons finely diced peeled and seeded cucumber

1 tablespoon minced red onion

1 tablespoon minced fresh dill

1 teaspoon minced garlic

Pinch cayenne pepper

Salt

Freshly ground black pepper

SALAD:

16 large shrimp, peeled, deveined, and cut in half horizontally

2 tablespoons safflower oil

1 head romaine lettuce hearts, torn into bite-sized pieces

4 cups mixed baby lettuces, washed and dried

1/2 each red and yellow bell peppers, cored, seeded, trimmed, and cut into 1-inch squares

1/2 cup Kalamata olives, pitted

1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices

1 cup yellow pear and red cherry tomatoes, cut in halves

1/2 pound good-quality feta cheese

1/2 cup freshly grated Parmesan cheese

1 cup Greek Salad Dressing (recipe follows)

Salt

Freshly ground black pepper

1/4 cup shelled pine nuts, toasted in a small dry skillet over low heat until golden, 3 to 4 minutes

Fresh dill sprigs, for garnish

First, prepare the Caramelized Onion: In a medium skillet or saute pan, heat the oil over medium heat. Add the onion and cook, stirring frequently, until lightly browned, about 15 minutes. Stir in the vinegar and cook 1 minute longer. Season to taste with salt and pepper. Transfer to a bowl, cool, cover, and refrigerate until needed.

Next, prepare the Shrimp Dressing: In a medium bowl, whisk together the yogurt, lemon juice, cucumber, onion, dill, and garlic. Season with cayenne, salt, and pepper to taste. Cover and refrigerate.

To prepare the salad, first cook the shrimp. In a large saute pan, heat the safflower oil over medium-high heat. Add the shrimp and saute, stirring continuously, until they turn pink and are cooked through, about 3 to 4 minutes. Transfer to a dish and set aside.

In a large mixing bowl, combine the romaine, baby lettuces, Caramelized Onions, bell peppers, olives, cucumber, and tomatoes. Using the large holes on a hand-held grater, grate in the feta. Add the Parmesan and the 1 cup Greek Salad Dressing. Toss until well coated. Season to taste with salt and pepper. Divide and mound onto 4 chilled salad plates.

In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves on each salad mound. Top with pine nuts and garnish with dill sprigs.

GREEK SALAD DRESSING

Makes 2-1/2 cups

1 cup plain yogurt

1/3 cup fresh lemon juice

1/4 cup red wine vinegar

1/4 cup Dijon mustard

2 tablespoons minced garlic

1 tablespoon minced fresh dill

1 tablespoon minced fresh parsley leaves

1 tablespoon minced fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground white pepper

1-1/2 cups extra-virgin olive oil

Pinch of sugar, or to taste

In a medium mixing bowl, whisk together the yogurt, lemon juice, vinegar, mustard, garlic, dill, parsley, thyme, salt, and white pepper.

Whisking continuously, slowly pour in the oil to form a smooth emulsion. Season to taste with sugar.

Refrigerate in a covered container. Whisk again before use.


Source: ArcaMax