Thursday, December 9, 2010

Salad of Shrimp, Asparagus and Baby Lettuce with Ginger Pomegranate Vinaegrette

A nice simple light salad for openers!  

     Ginger Pomegranate Vinaegrette Recipe:  
     This recipe makes enough for 2 small salads!
     1 tablespoon of pomegranate vinegar in a small mixing bowl.
     Add 1/2 teaspoon of ginger paste.
     Add sea salt and white pepper.
     Add 1/2 teaspoon of lemon juice.
     Add 1/2 teaspoon of dijon mustard.
     Add 1/4 teaspoon of sesame oil.
     Slowly add 3 tablespoons of vegetable oil, while constantly stirring, to create a loose vinaegrette.
     Set the vinaegrette aside for 10 minutes.
     Stir before serving.

     Salad of Shrimp, Asparagus and Baby Lettuce with Ginger Pomegranate Vinaegrette:
     Boil 3 cups of  water in a sauce pot over high heat.
     Add 1 bay leaf.
     Add 4 crushed black peppercorns.
     Add sea salt.
     Add 1/3 of a lemon.
     Add 1 pinch of cayenne pepper.
     Add 5 large shrimp.
     Boil till the shrimp become fully cooked.
     Cool the shrimp under cold running water.
     Remove the shrimp shells and tails.
     Devein the shrimp.
     Blanch 5 pencil thin asparagus spears in boiling salted water, till they become cooked al dente.
     Cool the asparagus under cold running water.
     Place a small mound of mixed lettuce on the middle of a plate.
     Place 5 petite tomato wedges around the lettuce.
     Place the shrimp between the tomato wedges.
     Tuck the asparagus spears under the shrimp, so the asparagus spears lean on the tomato wedges.
     Spoon the Ginger Pomegranate Vinaegrette over the greens and tomato wedges.
     The Ginger Pomegranate Vinaegrette very light and full of flavor!  I intended to write this recipe, just to feature the vinaegrette.  You can garnish this salad with more ingredients if you wish.  Many old school seafood restaurants do serve salads like this as house salads.

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