We really enjoy main course salads and this salad, made with fresh local shrimp, is lovely anytime of the year when you can get fresh seafood. On occasion, I like to make us a treat using half shrimp and half crab. It can be a little $$ but you don’t need much. The salad would be awesome made with local Spot Prawns in the spring. Finest at Sea has the best fresh shrimp and crab where we live, so sweet and yummy. I have included two different dressings for you to choose from. The salad is so colourful and looks so darned appetizing.
Makes 4 Servings
¾ – l lb. fresh cooked medium to large shrimp (90 – 130 count)
2 hard boiled eggs, halved or quartered
8 – 10 cherry tomatoes
1-2 lemons, cut into wedges
5 – 6 slices per person, English cucumber or baby cucumber
12 stalks blanched locally grown in-season asparagus (see below) otherwise you can omit them
(opt.) 1-2 avocados, sliced or cut into cubes
6 – 8 cups assorted salad greens such as butter lettuce, watercress, frisee, radicchio, romaine, red lettuce, etc.
Garnish: Chives or green onions
Dressings:
Green Goddess Chive::
Makes About 1 1/3 Cups
½ cup mayonnaise (light is fine)
½ cup sour cream (light if you like)
1/3 cup coarsely chopped fresh chives
1 green onion, coarsely chopped
1 garlic clove, peeled
1 Tbsp. tarragon white wine vinegar
1 tsp. chopped fresh tarragon or ½ tsp. dried tarragon
1 tsp. sugar
1 tsp. Worcestershire sauce
Combine all ingredients in blender and blend until smooth; season dressing to taste with salt and pepper. Cover, put into the fridge until ready to serve.
Louis Dressing:
Makes 1 ½ Cups
2 cup mayonnaise (light is fine)
½ cup Heinz chili sauce
1 Tbsp. minced Italian (flat-leaf) parsley
1 tsp. freshly squeezed lemon juice
1 tsp. prepared horseradish (such as Woodman’s)
1 – 2 tsp. finely minced onion
Freshly ground black pepper to taste
Whisk together all ingredients. Cover; chill until ready to serve. I have been known to use any leftovers to make a tuna sandwich!
Assemble the Salads:
Place salad greens on 4 large plates. Arrange shrimp and crab if using, attractively on greens; garnish with egg quarters or halves, cherry tomatoes, asparagus, if using, avocado slices or cubes. Top with sprigs of chives. Pass dressing separately.
Helpful tip: I have found that if you rinse the avocado with cold water after it is cut, it will not darken for some time.
Helpful link to Blanching Vegetables.
