20 August 2009

Summer Chopped Salad

My mom saw Giada De Laurentiis cooking on the Today Show and was intrigued by her Summer Chopped Salad.  The true beauty of this recipe is that you can pick and choose all the wonderful veggies that look fresh at your local farmers market or grocery store.  Mom added some orange, red, and yellow peppers to her salad because they looked fresh and crisp, plus the colors were so vibrant.  All of the vegetables get a drizzle of olive oil and a pinch of salt and pepper.  Good news for you - today is Thursday: go get your fresh veggies at the Excelsior Farmers Market!

Countdown:  3 days until the big move!  I'm going to miss meals like this...


Summer Chopped Salad
Yield: 4 servings

Olive Oil, for drizzling
1 head Romaine Lettuce, cut lengthwise into quarters
1 ear of Corn, husk and silk removed
2 Zucchini, sliced lengthwise
1 pound uncooked shrimp, peeled and deveined
Salt 
Freshly Ground Black Pepper
1/2 head Butter Lettuce, torn
2 medium Tomatoes, chopped into 1/2-inch pieces
1 Avocado, peeled and diced

Dressing:
3 Tbsp. fresh Lemon Juice
3 Tbsp. Extra-Virgin Olive Oil
1 1/2 Tbsp. Agave Nectar or Honey
Salt 
Freshly Ground Black Pepper

2 C. store-bought tortilla strips, to top salad (optional)

For the salad: Preheat the grill to medium-high heat.  Drizzle the vegetables (including the romaine) and shrimp with olive oil.  Season with salt and pepper.  Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes.  Coarsely chop the grilled lettuce and place in a large salad bowl.  Grill corn and zucchini for 2 minutes on all sides until crisp and tender.  Remove the kernels from the corn and add to the salad bowl.  Chop the zucchini into bite-size pieces and add to the bowl.  Grill the shrimp for about 2 to 3 minutes on each side until the meat is opaque and cooked through.  Cool slightly.  Add the shrimp, chopped butter lettuce, tomatoes, and avocado to the bowl.  

For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar (or honey) until smooth.  Season with salt and pepper, to taste.  Pour the dressing over the salad and toss until all the ingredients are coated.  Garnish the salad with tortilla strips and serve.  


Thanks for making this scrumptious summer salad, Mom!  We all really enjoyed it. 

1 comment:

  1. I'm so glad you liked it Becky, and I made the blog!!! I'm going to miss your cooking so much, so have fun in graduate school but come home often!

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