Sweet Pea Pesto Crostini and Avocado Spread

Both of these nifty little appetizers are worth their weight in summer gold for the flavor of each far outweighs the difficulty in preparation.  Actually, even using the word difficulty is a misnomer.  Ease would be the word of choice for each of these two spreads/dips/pestos/whatever-you-feel-like-calling-them.


The inspiration for this one came from two places. First, my favorite restaurant in town, Mani Osteria, served a version as their seasonal bruschetta. Though they have hands down the best thin crust pizzas around, it’s their appetizer menu that excites me the most. There’s always something new and  interesting, but then there’s what can already be called classics, the pickled tomatoes and the pork belly. I could go on and on. The basic recipe itself came from my longest lasting cookbook obsession thus far, Dinner: A Love Story, in which it’s called Todd’s Minty Pea Dip.  I simply added basil, garlic and toasted pine nuts to give it more of an Italian pesto-y flair.

Serves several as an appetizer.

  • 1 cup frozen peas, thawed
  • 1/4 cup pine nuts, toasted
  • 1 small garlic clove, chopped
  • 1/3 cup mint leaves, loosely packed
  • 1/3 cup basil leaves, loosely packed
  • juice of a lemon
  • 2 tbsp. Parmesan cheese
  • 1/4 cup olive oil
  • salt and pepper to taste

Place all ingredients in a food processor and give her a whiz!  If it seems thickish, add more lemon, olive oil or even water to give it a creamier consistency.  Garnish with extra pine nuts if you wish. Serve with pita chips, baguette or crostini (follows).

  • 1 baguette, thinly sliced on an angle
  • olive oil
  • coarse salt and pepper

Preheat oven to 400°. Place baguette slices on a cookie sheet. Drizzle or brush with olive oil until they have a light coating.  Sprinkle with salt and pepper before toasting in the oven for about 5 minutes.  Serve alongside pea pesto.

Alternatively, you can spread the pesto on the toasts yourself and serve them on a big platter. In this case, I would shave some Parmesan to garnish each along with a pine nut or two.

The following Avocado Pesto comes from my new favorite food blog, Dinner Was Delicious.  Click on over and read their tag line for a guaranteed laugh out loud.  Seriously. Even their recipe writing is hilarious (I think I’ve read through every post so far just for nighttime entertainment). image

They suggest this as an alternative to hummus, which they deem (and I tend to agree) boring. The idea is so akin to guacamole that I was skeptical at first. I love guacamole but didn’t want to change a couple of ingredients and claim to have a whole new recipe.  HOWEVER,  I was proved wrong when I mashed up a bowl for a girls’ dinner the other night.  The lemon and basil actually give it a totally different flavor than the lime and onions of guacamole.  The addition of olive oil makes it creamier.  Serve it up at your next get-together, you’ll see.  Plus, it takes like two seconds to make.

Also, try their Peach and Tomato Salad if you’re grilling meat this summer. There’s still time.


Posted in appetizers, sides | 8 Comments


Unlike those three gents outside who installed my new gutters in under three hours, I have accomplished very little today.


See? Gutters. Fascinating.

So, there’s a closet to be organized, a bathroom to be cleaned and a book to be read. Did I do any of that today? Nope.

Blame it on a first ever nighttime finish of the Tour de France?  A book club meeting that lasted for many hours? Or the addictive qualities of the new toy Ipad mini?  Combo of all three probably and definitely not worth analyzing but the least a girl can do is knock out a blog post for a requested recipe from yesterday’s book club.

And speaking of firsts, Evelyn’s first pick inspired a very spirited discussion. I, for one, highly recommend this read (although it wasn’t totally loved by all ten of us, to be honest).

(photo shamelessly cut-and-pasted from telegraph.co.uk. I hope they don’t mind!)

It also inspired a very spirited gobbling of food!


There was my pissaladière and pea pesto crostini (both of which were requested recipes and shall appear here shortly), Barb’s grilled coconut shrimp with orange chutney, Maeve’s Asian-inspired meatballs, Wendy’s Indian-spiced potatoes (she’s the potato lady after all), and Molly’s dessert duo of banana cake and Oreo dessert.  Norma made a watermelon salad, Beth brought a cheese/fruit plate and Vikki make another cake.

In other words, we didn’t go hungry.  Or thirsty for that matter, but this time the bottles of rosé shall remain, er, uncounted.


Call it caramelized onion pizza, onion tart or the true Provençale name, Pissaladière, which is what I usually call it until people look at me funny.  I’m not trying to be a Frenchie-snob. Back in the 90s, our Luberon-born French friend, Jérôme, used to bring it to every party. This is what he called it (because that’s what it’s called). Thank you for bearing with me.


Yield: 1 cookie sheet sized pizza, can serve several as an appetizer or 3-4 as a main course with salad.

Do not turn your back on this recipe if you are not an onion lover.  Onions that cook for a couple of hours over low heat become caramelized.  Caramelized = candy-like.  They are sweet and delicious contrasted with the saltiness of chopped black olives and anchovies (pssst-I didn’t tell them about the anchovies yesterday. Sorrrrrrry.)

I referenced both Dinner: A Love Story and My French Kitchen.  The crust is Jim Lahey’s no-knead pizza dough via Dinner: A Love Story (which might be my favorite cookbook-I’m just sayin’).  The ease of this crust will change your pizza-making life. Just remember to leave two hours of rise time before you’re ready to assemble the pizza (fine, I’m calling it pizza now).

For the crust

  • 3 3/4 cups flour
  • 1 packet yeast
  • 3/4 tsp. salt
  • 3/4 tsp. sugar
  • 1 1/3 cups warm water
  • olive oil for greasing the pan and the freezer bag (this recipe yields two doughs)

Whisk dry ingredients in a large bowl and add the water.  Mix to incorporate the water with a wooden spoon and then get in there with your clean hands until there is no flour left unmixed.  You will have a stiff dough. I do actually knead a couple of times right in the bowl, just so it all stays together. Cover it with a towel and allow to rise in a warm spot (such as on your stovetop) for two hours.

Preheat oven to 500°.

Once the dough has risen, divide in half.  Work a little olive oil around a freezer bag and plop one dough half in the freezer for later use.

Generously oil (about a tablespoon, depending on your pan) a rimmed cookie sheet with your fingers or a brush.  Add the dough and work/stretch/push it with your fingers until it reaches close to the edges.  Be patient as it may take a while but it will get there and produce a lovely thin crust. (This method comes, again, straight from Jenny). The beauty: no rolling pin needed!

Next add the toppings: caramelized onions, a couple of chopped anchovies (shhhh…) and about 10 or so chopped black olives. Cook in the hot oven for 12-15 minutes.  Allow to cool and cut into desired number of pieces.

For the onions

  • four large onions, thinly sliced (I used Vidalia but you could use white onions)
  • a couple of sprigs of thyme
  • 3-4 tbsp. olive oil
  • 1 tsp. balsamic vinegar (optional)

In a large skillet, cook the onions over very low heat until they are nicely browned.  Nestle the thyme sprigs among the onions and make sure to remove stems before assembling the pizza (there I go again). This could take up to an hour or more to get these right so I often do this the night before (or perhaps while the dough is rising).

You don’t have to stand in front the onions the whole time.  Here are some tips.  Start with a low flame.  If not much seems to be happening, turn it up a bit.  Make sure, however, that your are not browning your onions (like when you grill them over high heat), so continue adjusting your flame throughout.  They should become a caramel colored brown from time and low heat. Stir every so often. Eventually they will cook down to about 1/4 their original size and, like I said, taste like candy.  Add the tsp. of balsamic vinegar at the end and mix.

Enjoy these on the pizza, as a crostini topping or even on a burger. If you made these ahead of time, it might be hard not to eat them straight out of the container you’re storing them in.


You might notice I’ve been experimenting with adding text to my photos.

Fancy that.

Now, about that closet…

Posted in appetizers, pizza, provencal, snackies, vegetarian | 12 Comments

Shrimp Salad with Spinach and Feta

I’ve been gone for over a month, but I come bearing this shrimp salad with spinach and feta. If you try it, I think you’ll forgive me for my absence.  It’s one of my many “reset” salads. My try at redemption after two back-to-back over-indulgent vacations north. Let me explain.


First there was Northern California with the Mom to visit the Aunt.  Why, yes, we did in fact spend one day trolling San Francisco with an old college friend of mine. It’s a pleasure to be once again with those who knew you “way back when”, is it not?


But actually, if you look at a map, San Francisco is just about in the middle of the state.  When I say we went north, I mean, we in fact went north.

First, to the Russian River Valley, which I must say for my tastes is preferable to Napa.  More laid-back, prettier even, but what do I know?


And don’t even get me started on the charming wine town haven that is Healdsburg.  I could live there quite easily, dining at least once a week at Willi’s Seafood Bar.


I also had the chance to meet the very generous and kind Michel, who is the proud owner of Bistro des Copains in Occidental.  He not only helms this authentic-to-me French bistro, but he also writes a dreamy blog about food and his house in Provence.  If you’re passing through, I highly recommend a meal here.  His roast chicken was better than any I’d tasted in France last summer.  And there’s complimentary tapenade. Can’t go wrong there either.

But when I say north, I mean north, like I said, to the touristy and hippy Mendocino for a lunch stop.


And then, just when I thought we were pretty far north, we drove another 4 hours north, (okay, I’ll stop now), landing finally in Eureka, where the Aunt lives, which has more of an Oregon feel than a California one.  We found the area to be absolutely gorgeous.  It’s the hidden California. Who knew?

Like its more popular big sister to the south, Eureka has an old-timey Victorian past.


There are loads of cute shops in its Old Town.  I’m kind of obsessed with independent bookstores. I take a lot of pictures of them. Sometimes I buy a book too.


The surroundings, though, were really what stunned us with the beauty of it all.  Trinidad was my favorite.


I was charmed by the Eel River Valley, which believe it or not, reminded me Ireland, with its plentiful sheep and cow farms, narrow lanes, overflowing foliage, teensy towns and water views.


And you can’t go this far north without seeing the big trees.


Or dining at a marina.


On our return South we lunched at the “Disneyland for adults” that is the Francis Ford Coppola winery.  No regrets there either.  We had a fabulous lunch.


Otherwise known as Provence en Californie.


We gilded the lily with an evening drive through the Sonoma Valley.


Then, in an instant, it was all over and I was laundering and packing to head Up North (as we Michiganders like to say) once again for the annual family food fest known as Fourth of July at Aunt B’s and Uncle G’s.  I was too tuckered from the other trip to do much more than raise that glass of rosé to my lips.

So about that Shrimp and Feta Salad.

It serves 4 as a starter (2-3 as a main), is slightly adapted from Rachael Ray magazine and is a simple way to redeem oneself after copious amounts of fresh fish n’ chips, the Aunt’s banana cake, 4th of July hotdogs and that there pink wine.  No holds barred on vacation, right?

  • 1 lb. shrimp, peeled and deveined
  • 1 shallot, finely minced
  • 2 tbsp. red wine vinegar
  • 1 tbsp. spice brown mustard
  • 1 tbsp. honey
  • 1/2 tsp. crushed red pepper (optional)
  • salt and pepper
  • 1/2 cup (or more) feta cheese
  • 1/4 cup + 2 tbsp. olive oil
  • 1 bag baby spinach

1. Whisk together shallot, vinegar, mustard, honey and salt/pepper. Pour in 1/4 cup olive oil in a slow stream, whisking constantly until the dressing comes together. Set aside.

2. In a skillet preheated over a medium flame, add 2 tbsp. olive oil.  Add the shrimp and stir fry for 2-3 minutes or until just cooked through (when they curl up and turn pink/white they are done).  Add the crushed red pepper.

3. Add the shrimp to the dressing and serve over spinach.  Top with crumbled feta.


Posted in salads, Seafood | 14 Comments


I can’t believe that this blog is almost two years old and I haven’t yet mentioned paella. It’s not because I’m some sort of paella expert, or even that I cook it all that much, but the thing is, it’s the first recipe I  wrote myself a version of. “Adapted” if you will. Before I even knew what a food blog was, or that recipes were “adaptable”.  Before I considered myself a decent enough home cook.



I fell in love with this dish many years ago when I studied in Spain during undergrad.  I didn’t fall in love with Spain-not yet (ask my parents)-rather, I came down with a serious case of homesickness and barely made it through the program.  A few years later, I began taking my students to Spain and then began my, let’s say… crush.  Sidenote: that crush, though, led me in fact to my one true love (isn’t that often how it happens?), when my dad and I headed up to Carcassonne afterwards.  Then Provence, the Alps, Paris and I was one smitten girl.  But my love affair with France is a story for another time.  One I mention regularly here.  For now, I’m talking about an earlier crush.

My paella is really not all that hard and is a definite crowd-pleaser.  It can indeed be spectacular, even.  The bulk of the prep can be completed earlier, with the ingredients measured, ready and waiting by the stove top.  Before guests arrive, you can get on with sautéing the veg, slowly adding the hot broth and, when it’s almost ready save the last bit of broth to add before serving and turn off the heat.  Cover the paella and serve your appetizer.  How about the endlessly adaptable Spring Artichoke Dip?


After your guests have devoured, and I do mean devoured, this succulent dip, you can nonchalantly head back to the kitchen for the finishing touches.  You’ll be a paella master in no time.


Pan Catalan, easier than garlic bread (and tastier), is a necessary and utterly welcome  side.  People will think “what did  you do?” and you’ll think “not all that much really”.

And when it’s almost over, present these charming Provençal Apricot CakesThey take no time at all to make.


Paella: Vegetarian or Not

Serves 6-8 (once I served appetizer portions to a party of 20!). Adapted from so many cookbooks that I can’t remember what they all are!
  • 2 cups arborio rice
  • 1 quart chicken or vegetable stock
  • 1 lb. boneless, skinless chicken breast (optional), large diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tomatoes, diced
  • 1 red bell pepper, thinly sliced
  • a handful frozen peas
  • 1/2 tsp. saffron
  • 1/s tsp. smoked paprika
  • 1 packet Paellero seasoning (optional, but you can buy it here)
  • 1 tsp. kosher salt
  • pepper to taste
  • 1/2 lb. shrimp
  • 1-2 tbsp. chopped fresh parsley
  • 1 lime, quartered.

1. In a large skillet or paella pan, cook onions in 3 tbsp. olive oil over medium heat until translucent.

2. Bring broth to a simmer on another burner.

3. Add chicken and cook for 5 minutes or until browned on all sides. Add garlic and cook for another minute.

4. Add bell pepper, tomatoes, and rice.  Cook for 2 minutes.

5. Meanwhile, crush saffron threads, paprika and coarse salt in a mortar and pestle (or just on a cutting board) until ground. Add a couple of tablespoons of broth to this mixture.

6. Add spice mixture to skillet and slowly add broth, about 1/2 cup at a time over the course of 45 minutes or so. If using, add paellero seasoning at any point during this process. (After about 30 minutes, I stopped this process and covered broth and paella, served my appetizer and mingled with my guests.  The last 15 minutes of cooking can be done just before serving.)

7. Once broth is absorbed (if you run out of broth before rice is fully cooked, you can add a little water to paella), add shrimp and cook for a few more minutes or until the shrimp are pink and opaque.  Add peas and parsley and stir.

8. Serve in the skillet with Pan Catalan and a wedge of lime.

For the Pan Catalan, slice baguette lengthwise and then into a few pieces.  Toast in a 350° oven until browned, about 10 minutes. Rub with half a tomato, sprinkle with salt and drizzle with olive oil. Serve alongside for a crunch accompaniment.

Buen provecho.

Posted in Main dishes, Seafood | 16 Comments

Crispy Quinoa Salad

Once in a while, a feared kitchen disaster actually turns out to be a happy accident.  This is what occurred when I decided to make a post-cinco-de-mayo-party-fridge-freezer-clean-out-meal for my dad. He’s worth it.


He arrived later in the day, garden tools in hand, as dads do, to help me do away with the “monsters”.  These are the monsters.  Turns out they’re not so easily tamed.


Scary. Word of advice: Don’t buy a house with a lot of trees on the property.  Someday, thousands of dollars will be spent maintaining them.  I wish somebody had warned me about tree upkeep.

At least there’s a bright pink one.


So back to the disaster-turned-happy-accident. I decided to make a quinoa salad out of meager leftovers and pantry staples, and, thinking it would be prudent to at least prepare the quinoa itself in advance, I did so.  Quinoa is a simple matter, really just one of boiling water, so of course it turned out perfectly.

And so of course I screwed it up.

What didn’t turn, off, that is, is the burner.  I mistakenly left the burner on low and headed out to assist.  About an hour later, I realized that disaster had ensued, the kind that would result in trashing the pot along with the burnt quinoa.

Actually, disaster had averted. It was nicely browned, crisp even.  Because I had used a non-stickish saucepan, it released and took on a nutty flavor and crunchy texture. Kind of like the burnt parts of a paella, which to some is the best part.


Except this was quinoa.  I rounded out the meal with black bean quesadillas, thawed red cabbage compote and sweet potato tots (you know those, right, the Alexia brand tots? You gotta try those.)

We dined in Provence (aka outside), a term coined by mon père referring to the enjoyment of an outdoor meal, usually with wine, no matter where one resides, which is fittingly how I came about the title of this blog.


Crispy (or not if you don’t want to risk it) Quinoa Salad
Serves 4.
  • 1 cup cooked quinoa (any color really)
  • chopped herbs (parsley, chives, cilantro, etc.)
  • handful chopped golden raisins
  • 3 chopped scallions
  • goat cheese crumbles (or feta)
  • lime/mustard vinaigrette (recipe follows)
  • handful chopped olives
  • 2-3 chopped celery stalks
  • handful chopped almonds
  • drizzle of olive oil + dashes of salt and pepper to taste

A quinoa salad takes so well to improvisation that I’m reluctant to actually give you a method here (so I won’t).  Simply follow directions on the quinoa box (allow to cool, or at your peril, leave on low well past the recommended time for a crispier version–careful though, it could burn!).  Add handfuls of the above ingredients or whatever chopped veg, nut or cheese you may have lying around in the fridge/pantry.

Fais-moi confiance. It’ll be delish.

Lime (or lemon) Vinaigrette

Mix in a jar…

  • juice of 1 lime (or 1/2 lemon)
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. coarse salt
  • 1/4 tsp. pepper
  • dash white or champagne vinegar
  • tsp. (or so) honey
  • 2 tablespoons olive oil

Taste and shake.  Drizzle over salad and mix. Let sit for at least 20 minutes to let the flavors come together.


Posted in sides, vegetarian | Tagged | 5 Comments

Salted Chocolate Chunk Cookies

April has been a month of accomplishments.


I drove through Times Square. I had a good reason, but quelle catastrophe!  Technically that was in March but since that vacation ended in April, I’m going with April.


I ate at Roberta’s, one of the 20 most important restaurants in America. It was pizza. Dang good pizza, but still pizza. If you care to know why it’s so important, click the link.


I delighted in the hot chocolate goodness of Jacques Torres.


I ate breakfast at the beach.


I stalked drove by Ina’s house multiple times.  She’s on a main route. Who knew? This isn’t Ina’s house. I wouldn’t be so crass.  But who wouldn’t love to live in a village with a windmill?


I rode a ferry.  Couple of ’em actually.


For a little wine


And a lobster roll on a charmingly named lane.


Because of book club, I learned about the Dust Bowl and made Fallen Chocolate Cake.


I made Jim Lahey’s no-knead pizza dough.  So easy and so good!  I topped it with ricotta and asparagus.


And, perhaps most memorably, I found my chocolate chip, I mean chunk, cookie. I’ve been looking for one for a long time. Task completed. Scratch that one off the list.

Everyone needs a chocolate chip chunk cookie, right?  This one comes courtesy of, what else, Bon Appétit and their January cooking school issue. The lesson, if I recall, was about adding salt to sweets, which made me chuckle because it’s oh-so-chic these days (though for good reason!).  I’ve made them several times recently and found that leaving the dough in the fridge overnight, produces a less flat and more chewy cookie.  In other words, my kind of cookie. Add a sprinkle of Maldon, or other flaky sea salt, to the top, and you’ll be in cookie heaven.  When you get here, make sure you find me and say hi.

Salted Chocolate Chunk Cookies

Preheat oven to 375°.  Place parchment paper on a cookie sheet.

Whisk the dry ingredients in a medium bowl.

  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt

In a large bowl, beat together for 3-4 minutes

  • 1 stick room temperature butter (I put it on warm in the microwave until soft)
  • 3/4 cup light brown sugar
  • 1/2 cup regular sugar
  • 1/4 cup powdered sugar

Next, add the following and beat 4-5 minutes or until mixture is pale and fluffy.

  • 1 egg + 2 egg yolks
  • 1 tsp. vanilla

Fold in

  • 3/4 cup chocolate chunks or chopped dark chocolate

Use a tablespoon to place rounded spoonfuls of dough on a parchment-lined cookie sheet. Place at least 1 ” apart. Do in two batches or on two cookie sheets, alternating oven racks halfway through the baking time.

Sprinkle with

  • Maldon sea salt (I used smoked), about 1/2 tsp.

Bake on the top rack for 5 minutes, then switch to the lower rack for 5 minutes.  This method worked best for making a chewy cookie. If you like yours more crunchy, you might prefer to bake them on the top rack or go a minute longer.

Cool on wire racks and try not to eat them all at once.  A cookie a day, makes the blues go away (or something like that).

Posted in baked goods | 25 Comments

Za’atar Rubbed Shrimp Salad with Tahini Caesar Dressing

Before C and I head East tomorrow, I want to share just one more tasty recipe with you. This is a Rachael Ray riff, and although I know it’s not cool to speak of Rachael Ray, especially on food blogs, I’ve got to give her some props for continuously turning out easy, delicious and up-to-date food.  But, I promise, I’m not giving her props for her Trisket, Dunkin’ Donuts, and now, Ziploc (!) endorsements.  (And I bet she wishes she never did that Burger King ad either, or that orange cookware).  Someone should explain the concept of over saturation to the poor (I mean rich) girl.  Now I’ve gone and turned praise into criticism.  Oh well, what I’m trying to say is that she should just stick with food.

She made this on her CBS talk show about a month ago, with chicken, and what struck me most was that it was an opportunity to use the sumac I had purchased on a whim at the latest and greatest foodie haven in A2 (I just noticed their tagline says “Manhattan meets Ann Arbor”-hee hee).  I think I was going to make this salad but since my brain is my mixed up spread sheet, I can’t be sure. And I have a tendency to splurge on ingredients as some do on shoes. That’s the story of how my sumac came to be.

Perhaps the best bit about this recipe, though, is how absolutely stunning it was the next day.

As for that trip East, more on that in the next post, but let me just say that we’ll be chasing Ina. I can hardly wait.


Serves 4. Adapted from the  Rachael Ray show.

For the rub

  • 1 lb. shrimp, peeled and deveined
  • 1 Tbsp. toasted sesame seeds
  • 1 Tbsp. sumac (or smoked paprika and zest of 1 lime)
  • 1 tsp. dried oregano
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. crushed red pepper
  • 1/2 tsp. fresh ground pepper
  • 2 Tbsp. chopped parsley
  • zest of one lemon
  • Olive oil

For the dressing

  • 1 clove garlic
  • 3 Tbsp. tahini + 2 Tbsp. water for thinning
  • juice of one lemon
  • 1 tsp. soy sauce
  • 1 tsp. anchovy paste
  • fresh ground black pepper to taste
  • 1/3 cup olive oil
  • 1/2 grated fresh grated romano or parmesan cheese
  • 2 heads chopped romaine
  • 1/4 red onion, thinly sliced
  • pita chips (optional)

Start by mixing the spices in a bowl (sesame seeds through lemon zest).  In a larger bowl, drizzle about a teaspoon of olive oil over the shrimp and season with salt and pepper.  Rub the spice mixture over the shrimp and refrigerate for at least an hour, if you can.

In the meantime, prepare the romaine and soak the red onion in water for 20 minutes to take away the harsh bite.

You can prepare the dressing one of two ways.  If all will be eaten in one sitting, prepare the dressing in a large salad bowl.  If you intend to have leftovers, prepare it in a separate bowl.

Either way, start by rubbing the bowl with a smashed clove of garlic.  Add the tahini and water. Whisk until the tahini has a smooth consistency.  Add the lemon juice, soy sauce, anchovy paste, and pepper.  Whisk in the olive oil.  The dressing should be thick but pourable.  Add a little more water if it’s not.

Now you have a choice.  The original recipe calls for adding the grated cheese to the dressing, which I did, but it gave it a weird consistency. Next time I might save the cheese for sprinkling on the salad instead.

Finally, heat 2 tablespoons olive oil in a large skillet over a medium high flame.  Add the shrimp and cook for about 3-4 minutes or until shrimp are done (they will curl up and turn pink).  Avoid overcooking them.

If using the bowl method, add the greens to the dressing and toss. Top with shrimp and cheese.  Otherwise, serve components in separate bowls and the dressing in a gravy boat and allow diners to compose their own salad, allowing for leftovers.


Posted in salads, Seafood | 5 Comments