Salad

Course: 

For Mango or Peach Salad

  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
  • 1 small red onion, thinly sliced
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh mint leaves
  • 2 firm, ripe mangos or peaches, peeled, pitted, and thinly sliced
  • 1 ripe avocado, diced
  • 4 cups lightly packed torn lettuce

 

For Shrimp

  • 16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
  • 2 tablespoons vegetable oil
  • 1 fresh jalapeño chile, minced, including seeds
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges

Special equipment: 16 (8-inch) wooden skewers, soaked

Mango or Peach Salad with Shrimp

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  • Salt and pepper
  • 2 pounds shell-on jumbo shrimp (16 to 20 per
  • pound)
  • 3 scallions
  • 2 garlic cloves
  • 3 oranges
  • ½ small head napa cabbage (12 ounces)
  • Fresh basil
  • 10 tablespoons extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon fennel seeds
  • ½ teaspoon red pepper flakes


 

Garlicky Roasted Shrimp with Napa Cabbage and Orange Salad

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  • 1 pound medium shrimp, steamed, shelled, and deveined, still warm 
  • 1 tablespoon fresh lemon juice 
  • ½ teaspoon distilled white vinegar 
  • ½ teaspoon seafood boil spice, or more to taste 
  • Dash of celery seed 
  • ⅓ cup mayonnaise (reduced fat is fine) 
  • ⅓ cup sour cream (reduced fat is fine) 
  • ⅓ cup thinly sliced celery 
  • ½ small red bell pepper, diced (optional) 
  • ¼ cup finely diced red onion (optional) 
  • 2 ripe avocados

Old School Shrimp Salad

Old School Shrimp Salad

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Mango Salad:

  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
  • 1 medium shallot, thinly sliced
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh mint leaves
  • 2 firm-ripe mangos, peeled, pitted, and thinly sliced



For the Shrimp:

  • 16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
  • 2 tablespoons vegetable oil
  • 1 fresh jalapeño chile, minced, including seeds
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges

     

Grilled Shrimp and Mango Salad

Grilled Shrimp and Mango Salad

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Course: 
  • 1 medium red onion, cut into thin rounds
  • 4 cups ice water
  • About 8 cups of salad greens, the more varied the better (like Bibb, oak leaf, mâche, mizuna, watercress, romaine, leaf lettuce, baby chard, kale, mustard, any of the escaroles, frisée, or endive)
  • 1/4 to 1/2 small cantaloupe, casaba, golden honeydew, or canary melon, cut into 1 to 1-1/2-inch cubes
  • 1/2 cup salted sunflower or pumpkin seeds
  • 1 cup lightly packed fresh herbs (basil, mint, parsley or coriander, or a blend of any or all)
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons good-tasting extra-virgin olive oil
  • 2 to 3 tablespoons good-tasting wine or cider vinegar

Summer Greens and Melon Salad

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Photo ©Brennan Photography Inc. for American Public Media

Chopped Salad

  • 8 cups romaine lettuce
  • ½ cup roughly chopped shaved carrot (we used a vegetable peeler)
  • ¼ cup minced green onion
  • ½ cup diced orange bell pepper
  • ½ cup sliced grape tomatoes
  • ½ cup diced cucumber
  • ½ cup fresh sweet corn cut from the cob
  • ¼ cup diced purple onion
  • Pickled Green Tomato Vinaigrette (recipe follows)
  • Fried Fish Croutons (recipe follows)

Pickled Green Tomato Vinaigrette

  • 1 cup drained pickled green tomato relish, reserve liquid
  • ½ cup reserved liquid from pickled green tomato relish
  • 3 tablespoons cane vinegar
  • cup extra-virgin olive oil

Fried Fish Croutons

  • 1 pound firm white-fleshed fish fillets
  • cornmeal-based fish fry (we used Louisiana Fish Fry)
  • cooking oil for frying

Chopped Salad with Fried Fish Croutons

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  • ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape
  • 1 pound large shrimp (26 to 30 count), peeled and deveined
  • 1¼ cup frozen shelled edamame or frozen peas
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons light mayonnaise
  • 1 lemon, Zest of
  • 2½ tablespoon lemon juice
  • 1 clove finely chopped garlic
  • ¾ teaspoon fine sea salt
  • pinch cayenne pepper
  • 3 cups baby spinach leaves
  • ⅔ cup chopped fresh dill

Dilled Shrimp Pasta Salad

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Per Serving:

  • 1 medium Creole tomato
  • 2 ounces Louisiana jumbo lump crabmeat
  • 1 tablespoon Ravigote sauce (recipe follows)
  • 1 tablespoon Lemon Confit (recipe follows)
  • salt and pepper
  • onion, thinly sliced (optional)
  • radishes, thinly sliced (optional

Ravigote Sauce:

  • 1 teaspoon dry mustard
  •  whole lemons, juiced
  • 1 cup mayonnaise
  • 1 tablespoon parsley, chopped
  • 1 teaspoon fresh tarragon, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 hard-boiled egg, minced
  • 1 teaspoon Louisiana hot sauce, or to taste
  • 1 teaspoon freshly ground black pepper 
  • 2 tablespoons capers, drained
  • ¼ cup red bell pepper, diced small
  • 1 tablespoons finely diced poblano pepper

Lemon Confit:

  • 6 whole lemons, washed, trimmed at both ends, and cut into 6 wedges
  • 6 tablespoons kosher salt
  • 1 cup fresh lemon juice
  • olive oil, to cover

Louisiana Jumbo Lump Crab with Creole Tomatoes

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  • 1 gallon vegetable or peanut oil
  • 2 cups piquillo peppers, canned or packed in oil
  • 2 cups mayonnaise
  • 1 cup rice flour, plus extra for dredging shrimp
  • 1½ cups soda water
  • 1 egg
  • 2 dozen large Louisiana shrimp, cleaned, tail on
  • fresh hergs or greens for garnisn (such as basil, mint, cilantro, mizuna, and/or arugula)
  • white wine vinegar, for dressing
  • Tabasco
  • salt and freshly ground black pepper

John Besh's Crunchy Shrimp Salad

John Besh's Crunchy Shrimp Salad

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