SUMMER SALADS

 

 Here are the recipes for three gourmet salads, which I hope you will enjoy.

 

                                       MEDITERRANEAN SHRIMP SALAD

1 tbsp olive oil

350 g (12 oz) shrimps, shelled, deveined, thoroughly washed, and patted dry

Salt and pepper to taste

1 ½ tsp lemon juice

 

Vinaigrette:

¼ cup olive oil

2 tbsp honey

2 tbsp chopped par

1 tbsp balsamic vinegar

 

Salad:

4 cups mixed salad

½ cucumber, peeled and finely sliced

½ cup cooked corn

1 onion, peeled and thinly sliced

1 tomato, peeled, deseeded, and diced

1 avocado, peeled and diced

 

Combine the olive oil, onion and lemon juice in a bowl, add the shrimps and toss to coat and refrigerate until ready to grill.

 

Whisk olive oil, lemon juice, chopped parsley, vinegar, and salt and pepper to taste in a small bowl.

 

Preheat the grill to medium-high heat, thread the shrimps on skewers, and grill until shrimps turn pink and opaque, about 2 minutes on each side.  Remove from the skewers and set aside.

 

Place the mixed salad in a large salad bowl,. Arrange the cucumbers, corn, tomatoes, onion rings, and avocado in sections, over the greens.  Pile the grilled shrimps in the center of the salad.  Drizzle with vinaigrette, toss to coat and serve immediately.

 

 

                             GRILLED CHICKEN AND VEGETABLE SALAD

¼ cup balsamic vinegar

2 tsp Dijon mustard

2 tsp honey

2 spring onions, trimmed and thinly sliced

1 ½ tsp salt, divided

1 tsp freshly ground black pepper, divided

5 tomatoes, halved and deseeded

½ an onion, peeled and thinly sliced

Olive oil

500 g (1 lb) boneless, skinless chicken breasts

3 cups of rocket leaves

1 lettuce, washed and shredded

½ a cucumber, peeled and thinly sliced

2 cups halved cherry tomatoes

1 cup basil leaves

 

Preheat oven to 180 C (350 F), and combine the first 4 ingredients and ½ a tsp each salt and pepper in a bowl.  Gradually whisk in ½ cup of olive oil in a slow stream.

 

Toss the tomatoes in the remaining olive oil and arrange them on a wire rack placed on a baking sheet.  Sprinkle the tomatoes ½ a tsp of salt.  Roast for 1 hour or until to the tomatoes are slightly brown and their skins begin to pull away and let cool.  Remove and discard the tomato skins and cut the tomatoes horizontally.

 

Preheat grill to high heat.  Brush the onion slices with olive oil and place them on the grill and cook until slightly charred, turning occasionally.

 

Sprinkle chicken with the remaining salt and pepper and grill for 12 minutes until cooked through, turning occasionally.  Cool for 5 minutes and thinly slice across the grain.

 

Combine lettuce and rocket in a large salad bowl.  Add 2 tablespoonfuls of dressing and toss to coat with cucumber, cherry tomatoes, onion, chicken, and roasted tomato halves.  Sprinkle the salad evenly with basil leaves and serve with the remaining dressing.

 

                    

                                  TOMATOES WITH FIGS AND PROSCIUTTO

¼ cup tarragon vinegar

1 tbsp honey

1 tbsp mustard

2 tbsp olive oil plus extra for drizzling

16 figs, torn

500 g (1 lb) tomatoes, thinly sliced

½ cup mint leaves, torn if large

Salt to taste

60 g (2 oz) thinly sliced  prosciutto

 

Whisk vinegar, honey, mustard, and 1 tbsp olive oil in a large bowl to combine.  Add figs, tomatoes, and mint, season with salt, and toss gently together.

 

Transfer to a salad bowl and spoon any extra dressing on top.  Tuck prosciutto around and drizzle with extra olive oil.

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