Greek Shrimp Salad
Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000.
Wolfgang Puck : Episode FLWGP-111F
Yield: 4 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Inactive Prep Time: 2 hours
Ease of preparation: intermediate
Shrimp Dressing
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons peeled, seeded and finely diced cucumber
1 tablespoon minced red onion
1 tablespoon minced fresh dill leaves
1 teaspoon minced garlic
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
Salad
1 romaine heart, torn into bite-size pieces
4 cups mixed baby lettuces, washed and dried
1/2 cup each red and yellow bell peppers, cored, seeded, trimmed and cut into 1-inch cubes
1/2 cup caramelized onions (recipe follows)
1/2 cup pitted kalamata olives
1 small cucumber, peeled, seeded, quartered, cut into 1/2-inch slices
1 cup halved yellow pear and Sweet 100 cherry tomatoes
1/2 cup freshly grated Parmesan
1 cup crumbled feta cheese
1 cup Greek salad dressing (recipe follows)
Kosher salt
Freshly ground black pepper
16 large shrimp, peeled, deveined, cut in 1/2 horizontally, blanched
1/4 cup toasted pine nuts*
Fresh dill sprigs
Dressing: In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt and pepper, to taste. Refrigerate in a covered container. When ready to use, whisk again.
Salad: In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates.
In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs.
* To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast until lightly golden, stirring often to prevent burning. This takes 3 or 4 minutes. Drain on paper towels.
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