Thursday, June 22, 2017

Asparagus and Shrimp Spring Lettuce Salad with Ginger Pomegranate Sesame Vinaigrette

     A Tasty Light Café Style Salad!
     Refreshing healthy petite salads are perfect for the summer season.  A zesty light vinaigrette provides satisfaction when the weather is hot.  The vitamins and minerals in the vegetables combine with the lipids from good oil to provide nutrients that are essential when playing in the sun.  Antioxidants contained in tomato, pomegranate and ginger help to prevent premature aging of the skin.  The addition of seafood or poultry provides energy and protein for maintaining a good physique.  As one can see, a light café salad for summer is not only designed to taste great.  It is also designed to keep guests feeling good!

     Ginger Pomegranate Sesame Vinaigrette:  
     This recipe yields about 2/3 cup.  (Enough for 3 to 4 petite salads.)
     Step 1:  Place 2 tablespoons of Pomegranate Vinegar in a mixing bowl.
     Add 1 teaspoon of lemon juice.
     Add 1/2 teaspoon of Dijon Mustard.
     Add 1 teaspoon of ginger paste.
     Add 2 pinches of sea salt and white pepper.
     Stir the ingredients together.
     Set the mixture aside for 5 minutes, so the flavors meld.
     Step 2:  Slowly add 1/3 cup of vegetable oil, while gently whisking, to create a moderately emulsified vinaigrette.
     Add 1/2 teaspoon of pure sesame oil while whisking.
     Step 3:  Place the Ginger Pomegranate Sesame Vinaigrette in a container.
     Chill the vinaigrette aside for at least 30 minutes, so the flavors meld.
     Stir before serving.

     Poached Shrimp:
     This recipe yields 1 petite portion.
     Step 1:  Place 3 cups of  water in a sauce pot over medium high heat.
     Add 1 bay leaf.
     Add 1/2 teaspoon of whole black peppercorns.
     Add 1/4 teaspoon of sea salt.
     Add 2 thick slices of lemon.
     Add 1 pinch of cayenne pepper.
     Bring the liquid to a boil.
     Step 2:  Add 5 large shrimp.  (16/20 per pound)
     Poach the shrimp till they are fully cooked.  (About 3 minutes.)
     Step 3:  Place the poached shrimp in a container of ice water.
     Peel the shrimp.  (Remove the tails and mud vein too.)
     Chill the poached shrimp till they are needed.

     Blanched Asparagus Spears:
     This recipe yields 1 petite portion.
     Step 1:  Place a sauce pot with 3 cups of water over medium high heat.
     Add 1/2 teaspoon of sea salt.
     Bring the brine to a boil. 
     Step 2:  Cut 5 thin asparagus spears to 4" or 5" lengths.
     Place the asparagus spears in the boiling salted water.
     Blanch till the asparagus are cooked al dente.
     Step 3:  Cool the asparagus spears in a container of ice water.
     Chill the blanched asparagus spears till they are needed.

     Asparagus and Shrimp Spring Lettuce Salad with Ginger Pomegranate Sesame Vinaigrette:
     This recipe yields 1 petite salad entrée.
     Step 1:  Use a 4 1/2" to 5" wide ring mold to place 2 cups of Spring Mix Lettuce on the center of a plate.
     Step 2:  Evenly space 5 small tomato wedges on the plate around the lettuce.
     Place the 5 Poached Shrimp between the tomato wedges.
     Place the 5 Blanched Asparagus Spears on the tomato wedges and tuck the end of each spear under the shrimp, so the asparagus spears lean on the tomato wedges.
     Step 3:  Stir the vinaigrette.
     Spoon about 3 tablespoons of the Ginger Pomegranate Sesame Vinaigrette over the lettuce greens, asparagus, shrimp and tomato wedges.

     Viola!  A healthy petite salad that is perfect for a sunny summer day! 

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