Sexy seafood salad for your pretty soul. via TeaNoir.com
Posted by ilyana
- 200gm surimi meat (aka the pricier version of crabmeat)
1/2 an avocado, diced
2 tablespoons mayo
a pinch of pepper
a drop of extra virgin olive oil
Mix well and chill before serving. This salad is very versatile, spread it over a thick slice of herby focaccia bread like I did or mix it with some fusilli for a nice pasta salad ;D
I originally posted this up on my livejournal but thought it would be nice to share the recipe with you guys here. Enjoy!
Killer Salads via Amateur Gourmet.com
I’ve been making some killer dinner salads lately and I’d like to share with you my technique.
I subscribe to the “stuff” philosophy of salad-making which is, essentially, that the best part of a salad is the “stuff,” not the lettuce. So my salads have no lettuce: just lots of stuff mixed together in a bowl with a homemade vinaigrette. The salad above, for example, has chopped up carrots, peppers, cherry tomatoes, red onion, bacon, avocado and blue cheese. The salad below, on the other hand, has peppers, carrots, onions, green beans, and chickpeas:
Paella Salad via Recipeczar.com
- 2 (5 ounce) packages saffron yellow rice
- 1/4 cup balsamic vinegar
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried basil leaves
- 1/8 teaspoon black pepper
- 1 dash cayenne pepper (or to taste)
- 1 lb medium shrimp, peeled and cooked
- 1 (14 ounce) can quartered artichoke hearts, drained
- 3/4 cup green bell pepper, chopped
- 1 cup frozen green pea, thawed
- 1 cup tomato, chopped (Romas work best)
- 1 (2 ounce) jar diced pimentos, drained
- 1/2 chop red onion, chopped
- 2 ounces prosciutto, chopped
Prepare rice according to package directions, omitting any oil and salt.
In a small bowl, mix together the vinegar, lemon juice, oil, basil, black pepper and cayenne pepper, set dressing aside.
In a large bowl combine the cooked rice with the shrimp, artichoke hearts, green pepper, peas, tomato, pimentos, red onion and prosciutto, mixing well.
Pour the dressing over the rice mixture, tossing to coat.
Cover and refrigerate at least 2 hours before serving.
We shot this picture for Maria last year and it is still one of my personal favorites. Pia, our hostess with the mostess, was in charge of the styling of course and Jeroen van de Spek took the picture (click here to see all the pics from the shoot).
Sexy Summer Salad
1 melon: Cavaillon melon, Galia etc.
for the syrup:
0.5 liters of white wine
100 grams sugar
4 star anise
the seeds from 1 vanilla pod (keep the pod too)
the peel of 1 lemon
The leaves of 3 twigs of rosemary
150 ml light olive oil
juice of half a lemon
pepper and salt
for the salad:
1 head of raddichio
4 sprigs of red or green basil
8 thin slices of Parma ham
2 buffalo mozzarella cheeses
50 grams of beautiful young salad leaves: mizuna, rocket, mustard leaf
Use a melon scoop to create nice little melon-balls. Spread them out on a deep plate.
Heat the white wine in a saucepan and add the sugar, spices and the lemon-peel. Simmer for 20 minutes on very low heat. Pour over the melon. Let completely cool down.
Make the rosemary oil: Whizz the rosemary with the lemon juice in a food processor. Pour in all the olive oil, while whizzing, taste the dressing for salt and pepper.
Arrange the radicchio leaves on four plates. Tear the mozzarella into small pieces and divide them together with with the Parma-ham, melon balls and the young leaves over the plates. Drop some syrup over it. Sprinkle with torn Basilicum and finish off with the rosemary oil, serve immediately with crisp bread.
You can also conserve the melon in this syrup. Pour this 2 x this quantity of syrup over the balls of at least 2 melons in a clean pot (2 liters) and cook it in boiling water for about 10 min.
It will keep for about a month!
Grilled Watermelon Salad
1 small (about 5 lb.) seedless watermelon, cut into 8 slices
2 tbsp olive oil Salt and pepper
2 bunches watercress, trimmed
2 tbsp balsamic vinegar
1 cup crumbled goat cheese
Heat grill. Brush watermelon slices with oil. Season with salt and pepper. Grill watermelon 1–2 minutes on each side.
In medium bowl toss watercress with vinegar. Season with salt and pepper to taste. Set aside.
To assemble, sprinkle each grilled watermelon slice with goat cheese. Top with watercress mixture.
½ cup pomegranate juice
2 tbsp sherry vinegar
1 shallot, sliced
2 tsp Dijon mustard
¼ cup each canola oil and olive oil
12 cups arugula, cleaned and trimmed
2 white or yellow peaches, pitted and sliced
In small heavy saucepan reduce pomegranate juice by half. Pour juice into bowl; let cool.
Add vinegar, shallot and mustard. Whisk in canola and olive oils. Season to taste with salt and pepper.
Arrange arugula leaves and peach slices on serving plate. Drizzle with dressing
1 large shallot, minced
1/3 cup champagne vinegar
1 tbsp Dijon mustard
1 cup olive oil
Salt and pepper
4 cooked 1½ lb. lobsters with meat removed (or 4 to 5 lb. cooked meat)
2 ripe avocados, cut into slices
3 heads Boston lettuce, torn into bite-size pieces
Combine shallot, vinegar, mustard; whisk in olive oil. Season with salt and pepper. Cut lobster into bite-size pieces; toss with avocado and desired amount of dressing. Line serving plates with lettuce. Top with lobster.
Chicken-and-Caper Caesar Salad spears
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp anchovy paste
1 tsp Worcestershire sauce
1/2 tsp dry mustard
2 lb. cooked, boneless, skinless chicken, cut into thin slices
60 small romaine lettuce leaves
Capers and shaved Parmesan cheese for garnish
In small bowl combine first seven ingredients. Place a few chicken slices on each lettuce leaf. Top with dressing, and garnish with capers and Parmesan shavings.
Citrus Shrimp Cocktail
My kids will eat shrimp cocktail like there’s no tomorrow. In fact, if we go to an all-you-can-eat buffet, they’ll wipe you clean and more than likely, we’d get those nasty glares from the staff for eating more than our family’s share. However, that’s the kids, not me. I’m not a fan of rubbery, tasteless shrimp dipped in a cocktail sauce that you’d find in most restaurants – with the exception of this shrimp cocktail recipe from Grove Park Inn, Asheville NC!
So despite the name of this “Citrus Shrimp Cocktail” recipe, it’s so very different. The shrimp are split and grilled, not boiled to death and then tossed in a mixture of fresh mint, grapefruit and orange segments.
So where’s the “cocktail” part?
Ah-ha. Glad you asked!
Add in a little mixture of your choice of sparkling wine, champagne or prosecco plus the juice from the citrus adds a tickly zing. The recipe comes from Victoria Allyson, an Executive Chef and Pastry Chef who tweets at @StrawberryToast. She came to my rescue when I asked for shrimp recipe ideas on Twitter.
By the way, this is a perfect appetizer for Valentines Day!
For a non-alcoholic version, you can use sparkling cider or sparkling water. Just something with bubbles.
In goes the fresh squeezed grapefruit and orange juice (squeezed from the membranes after segmenting the citrus):
Pour it over the grilled shrimp and the citrus segments.
Add in a touch of chiffonade fresh mint.
Spoon it in a pretty dessert or even a wide mouthed wine glass:
Garnish with a mint sprig and it’s beautifully elegant.
Citrus Shrimp Cocktail
recipe adapted from Victoria Allyson
I love butterflying and grilling my shrimp with the shell-on. The shell has so much flavor and protects the delicate shrimp from the hot pan or grill. You can butterfly them with the shell off – I’ll leave that decision to you. See how to butterfly shrimp video.
It’s important to add toss everything together at the last minute, right before serving. If you let the shrimp sit in the citrus juice for too long, the acidity of the juice can make the shrimp a bit rubbery.
Oh, one last thing. Make sure you do not overcook the shrimp!
serves 4 as appetizer
1 pound jumbo shell-on shrimp
1-2 tablespoons olive oil
10 fresh mint leaves, plus sprigs for garnish
1 cup sparkling wine, champagne, prosecco or sparkling cider
1. Section the grapefruit and the orange, reserving the membrane. Squeeze the membranes to extract the juice and discard the spent membranes.
2. Use small kitchen shears to snip off the shrimp legs, if still attached. Devein and butterfly the shrimp while keeping the shell on. Toss the shrimp with the olive oil. For healthier version, just spray both sides of shrimp with cooking oil.
3. Heat a frying pan or grill. When hot, lay all the shrimp opened and flat on the grill. Cook each side for 1-2 minutes, or until just barely cooked through. When the shrimp begin to change color, you can remove from the hot pan.
4. In a small bowl, combine the sparkling wine and citrus juice. In a large bowl, toss together the grilled shrimp with the orange/grapefruit sections and the mint. Divide and spoon into 4 small dessert bowls. Pour in the sparkling wine/juice mixture into each bowl.