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The Best Of Summer Salad

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serves 4

For the Green Goddess dressing:


2 c. mayonnaise

4 anchovy fillets, minced

2 green onions, chopped

1/4 c. chopped parsley

1/4 c. chopped chives

2 cloves minced garlic cloves

2 T. tarragon vinegar

2 T. chopped fresh tarragon

2 T. chopped fresh basil

salt and pepper to taste



Mix all ingredients together in a mixing bowl with a whisk OR pulse in a food processor.



For the salad:



1 head Romaine lettuce, thoroughly washed, dried and torn into bite-size pieces

2 to 3 Carbon tomatoes or other heirloom varieties

2 sliced and peeled cucumbers

1c. assorted toybox tomatoes

1 Vidalia or other sweet onion, cut into wedges, then julienned

1 avocado, peeled, pitted and diced

2 ears Peaches and Cream corn, kernels removed from the cob

1 lb. peeled 16-20 count shrimp, peeled and de-veined



TO ORDER:

Place a small bed of romaine on each side of 4 plates.

Place shrimp in mixing bowl and toss lightly with some of the dressing.  You will have dressing left over, and it will keep for a week under refrigeration.

 Add toybox tomatoes, cucumber slices, Vidalia onion and avocado to shrimp.  Toss gently again.

 Place this mixture on the romaine.  Sprinkle with the corn kernels.

Arrange three slices of heirloom tomatoes on the other side of the plates.  Drizzle the heirlooms with additional Green Goddess.

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