Cooking
You may have noticed that there haven't been very many new recipes around here lately. But it's not because I haven't been cooking. I've actually been cooking quite a bit. The recipes I've been working on have been for a wine retailer so I haven't shared the results here the way I usually do. Now that one of the recipes is up on the client's site, I thought I'd go ahead and reprint it here.
It's a fun challenge pairing recipes with wines. You can plan all you like, but ultimately you just have to taste your dish with the wine and see what develops. Sometimes one element can throw the whole thing off. Other times it just sings. When I learned I would be pairing a dish with a Pinot Gris I decided I would put together a seafood salad. I was very lucky that the dressing only took a couple of tries to get right.
Even though I created this recipe almost two months ago, the ingredients are perfect right now. In fact my organic produce box, delivered from the farm this week, featured two of the main ingredients, avocados and arugula. I also happen to have a couple of Meyer lemons on hand and maybe you do too? If you are looking for an elegant salad, I hope you will enjoy this one as much as I did.
Arugula and Endive Salad with Shrimp and Meyer Lemon Dressing
Serves 4
Ingredients
Meyer lemon vinaigrette:
1 teaspoon kosher salt
1 teaspoon honey
1 clove garlic. pressed through a garlic press
1/3 cup fresh squeezed Meyer lemon juice
zest of one Meyer lemon
1/3 cup extra virgin olive oil
Shrimp:
28 small shrimp (51-60/lb size) about 8 ounces
1/2 teaspoon kosher salt
fresh ground pepper
2 teaspoons olive oil
Salad:
2 1/2 ounces arugula (1/2 of a 5 ounce bag)
2 medium belgian endive, sliced crosswise into strips
1 avocado
Instructions
Preheat oven to 400 degrees.
Make the vinaigrette by whisking together the salt, honey, garlic, lemon juice, lemon peel and olive oil.
Peel and de-vein shrimp. In a small bowl toss shrimp with salt, a couple grinds of pepper and olive oil. Place shrimp on a baking sheet lined with tin foil. Bake for 4 or 5 minutes or until pink and cooked through.
Toss the salad with about a 1/4 cup of the vinaigrette. Divide salad greens onto four salad plates. Scoop out bits of avocado using a teaspoon and place with shrimp on top of the salad.
Enjoy!
FOOD
- Bok Choy Salad Recipe
Recently I learned that bok choy is the number one vegetable in China. It seems to be the number one vegetable in my CSA box lately. It's a very healthy vegetable with a ton of vitamin A, vitamin C and vitamin K plus and is even a good source of calcium...
- Endive Salad With Prosciutto Recipe
Growing up I ate a green salad pretty much every night with dinner. In Italy, we did the same, though it was served at the end of the meal. These days, I find it hard to convince my other half to eat salad. My solution is to make main dish salads. This...
- Warm Winter Farro Salad
When I first got married I used to ask my husband if he wanted salad with dinner, the answer was usually "no." After a few years I wised up and started serving him salad without asking first. But often he didn't eat much of it, despite my...
- Quinoa Salad With Arugula, Asparagus & Avocado Recipe
Ah, Spring! We are enjoying a warm spell right now and the fresh produce reflects the change of seasons with earthy root vegetables giving way to tender bright greens. I am so happy to have sunshine and bright green asparagus to eat! I recently discovered...
- Carrot Salad Recipe
As I mentioned in my first Hunger Challenge post this past Sunday, carrots are a bargain. They are nutrient dense, much cheaper than salad greens and can be served so many different ways. Last year I missed eating salad during the Challenge. This year...
Cooking
Arugula Shrimp Salad: Recipe
You may have noticed that there haven't been very many new recipes around here lately. But it's not because I haven't been cooking. I've actually been cooking quite a bit. The recipes I've been working on have been for a wine retailer so I haven't shared the results here the way I usually do. Now that one of the recipes is up on the client's site, I thought I'd go ahead and reprint it here.
It's a fun challenge pairing recipes with wines. You can plan all you like, but ultimately you just have to taste your dish with the wine and see what develops. Sometimes one element can throw the whole thing off. Other times it just sings. When I learned I would be pairing a dish with a Pinot Gris I decided I would put together a seafood salad. I was very lucky that the dressing only took a couple of tries to get right.
Even though I created this recipe almost two months ago, the ingredients are perfect right now. In fact my organic produce box, delivered from the farm this week, featured two of the main ingredients, avocados and arugula. I also happen to have a couple of Meyer lemons on hand and maybe you do too? If you are looking for an elegant salad, I hope you will enjoy this one as much as I did.
Arugula and Endive Salad with Shrimp and Meyer Lemon Dressing
Serves 4
Ingredients
Meyer lemon vinaigrette:
1 teaspoon kosher salt
1 teaspoon honey
1 clove garlic. pressed through a garlic press
1/3 cup fresh squeezed Meyer lemon juice
zest of one Meyer lemon
1/3 cup extra virgin olive oil
Shrimp:
28 small shrimp (51-60/lb size) about 8 ounces
1/2 teaspoon kosher salt
fresh ground pepper
2 teaspoons olive oil
Salad:
2 1/2 ounces arugula (1/2 of a 5 ounce bag)
2 medium belgian endive, sliced crosswise into strips
1 avocado
Instructions
Preheat oven to 400 degrees.
Make the vinaigrette by whisking together the salt, honey, garlic, lemon juice, lemon peel and olive oil.
Peel and de-vein shrimp. In a small bowl toss shrimp with salt, a couple grinds of pepper and olive oil. Place shrimp on a baking sheet lined with tin foil. Bake for 4 or 5 minutes or until pink and cooked through.
Toss the salad with about a 1/4 cup of the vinaigrette. Divide salad greens onto four salad plates. Scoop out bits of avocado using a teaspoon and place with shrimp on top of the salad.
Enjoy!
FOOD
- Bok Choy Salad Recipe
Recently I learned that bok choy is the number one vegetable in China. It seems to be the number one vegetable in my CSA box lately. It's a very healthy vegetable with a ton of vitamin A, vitamin C and vitamin K plus and is even a good source of calcium...
- Endive Salad With Prosciutto Recipe
Growing up I ate a green salad pretty much every night with dinner. In Italy, we did the same, though it was served at the end of the meal. These days, I find it hard to convince my other half to eat salad. My solution is to make main dish salads. This...
- Warm Winter Farro Salad
When I first got married I used to ask my husband if he wanted salad with dinner, the answer was usually "no." After a few years I wised up and started serving him salad without asking first. But often he didn't eat much of it, despite my...
- Quinoa Salad With Arugula, Asparagus & Avocado Recipe
Ah, Spring! We are enjoying a warm spell right now and the fresh produce reflects the change of seasons with earthy root vegetables giving way to tender bright greens. I am so happy to have sunshine and bright green asparagus to eat! I recently discovered...
- Carrot Salad Recipe
As I mentioned in my first Hunger Challenge post this past Sunday, carrots are a bargain. They are nutrient dense, much cheaper than salad greens and can be served so many different ways. Last year I missed eating salad during the Challenge. This year...