Salads, Part 2
Wow, is it hot out there or what? I have
enjoyed the three seasons we have here in Southwest Louisiana,
Summer, Fall, and Hurricane (just kidding). It may interest someone
to know that I actually arrived here in the middle of a Hurricane
and was unpacking the moving truck at the exact same minute everyone
else was packing to leave.
Actually, Lake Charles reminds a lot of Beaufort, South Carolina in
the Hurricane season. From what I have seen here, the hurricanes
come right up to us and then scoot east. The same thing happens in
Beaufort; they get real close and then scoot north. Gotta love that,
of course, I say it now hoping not to jinx it this season (I don't
control the weather anymore than meteorologists do, really).
But, I digress and it's still getting hot out there. I gave some
suggestions for cool salads last week, based on some popular
seafoods that are available in the area, but I realize not everyone
may like seafood that much. Here are some cool salads for the hot
summer (and hurricane) season to keep you cool. Enjoy, stay cool,
and it's not my fault about the weather, really, really.
Bon Appetit
Asparagus and Portabello Salad
Serves 4
1/4 Cup (½ dl) lemon juice
2 lbs asparagus, trimmed
1 tsp lemon zest, grated
1-1/2 lbs portabello mushrooms, stemmed
2 Tbsp thyme, chopped
Olive oil to taste
1 clove garlic, chopped
Kosher Salt
1 tsp sugar
4 oz (120 g) spring lettuce mix
2/3 Cup (1-1/3 dl) olive oil
Salt and pepper to taste
Combine lemon juice, zest, thyme, garlic, and sugar in food
processor and blend until smooth. Add the oil in a slow steady
stream while blending until emulsified. Season to taste with salt
and pepper.
Heat the grill. Toss the asparagus and mushrooms with the oil to
coat and season to taste
with salt. Grill both vegetables until marked well but not burnt.
Line 4 salad plates with lettuce mix, slice and place mushrooms
equally on each plate and place asparagus on top. Serve with the
dressing on the side.
Chef Richard M. Lipton
This salad can be served as a starter, a luncheon salad or with a
main meal. We served it as a salad with a main meal. It can be
made up ahead of time and served when you are ready to eat.
1 lb medium shrimp, peeled, cooked, chilled
1 Tbsp lemon juice
1-1/2 Cups (2-3 dl) corn kernels
1 tsp dill weed, chopped
1 large avocado, peeled, cubed
Salt and pepper
1/2 Cup (1 dl) green onion, chopped
Boston bibb lettuce
1/4 Cup(½ dl) mayonnaise
Lemon wedges
¼ Cup (½ dl) sour cream (crème fraiche is milder)
Combine shrimp, corn, avocadoes, and onions in a bowl. In a
separate bowl, mix together mayo, sour cream, lemon juice, dill,
and salt and pepper to taste. Add dressing to shrimp mixture and
toss gently to coat, trying not
to mash avocado cubes. Julienne Boston Bibb lettuce and divide
between 4 plates. Divide shrimp mixture between the plates and
garnish with lemon
wedges. Serve immediately
Wild Mushroom and Pancetta
Salad Serves 6
6 Tbsp roasted garlic oil
2 cloves garlic, chopped
1-1/2 lbs wild mushrooms, chopped
2/3 Cup (1-1/3 dl) sherry wine vinegar
4 oz (120 g) pancetta, julienne
1-1/2 Tbsp tarragon, minced
1/4 Cup (½ dl) pine nuts
5 oz (150 g) spring lettuce mix
2 large shallots, chopped
Heat 3 Tbsp oil over high heat. Sauté mushrooms until browned,
about 8-10 minutes. Transfer to a large bowl and cover with aluminum
foil. Add remaining oil to the skillet and sauté pancetta 1-2
minutes; stir in pine nuts and sauté until golden, 1 minute longer.
Add shallots and garlic and cook 30 seconds longer. Remove from
heat, mix in vinegar and tarragon and season to taste with salt and
pepper. Add lettuce to mushrooms and pour hot dressing over the top,
tossing to coat. Serve immediately.
EclecticCooking.com 
