Island Pork Tenderloin Salad

Last Year's Post: Homemade Chicken Stock
Two Years Ago:   Persian Grilled Chicken with Saffron

There's a lot going on in this salad, which makes it pretty and really interesting to eat - sweet heat on the roast pork, crunch from the wonton crisps and toasted coconut, a tart lemon vinaigrette, and creamy avocado not to mention the red bell pepper and orange.  There are quite a few steps but the good news is that you can make the pork, wonton crisps and vinaigrette in advance, which just leaves you with some chopping and assembly when you want to serve the salad.

The star of the salad is the pork: coated in a rub of salt, pepper, cumin, chili powder and cinnamon, then later glazed with brown sugar, garlic and Tabasco, it's a flavor explosion.

The wonton strips are dusted with the same spice combo that went on the pork, then baked until they're crisp and golden brown.  They were a revelation to me - incredibly easy to make, and very crisp and light.  The hardest part was finding the wonton wrappers in my grocery store.  I finally had to ask someone, who informed me they were in the dairy case near the vegetarian foods like tofu.  What?  I've seen them in the produce section in other stores which makes no sense either.  In any case, they're refrigerated so that gives you a place to start.

I love this kind of composed salad because it's healthy, pretty, and really interesting to eat.  I hope you like it too.

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Island Pork Tenderloin Salad

Serves 4-6

Note: the pork tenderloin may be roasted up to a day in advance and refrigerated, tightly wrapped.  The wonton crisps may be made a day or two in advance and stored in an airtight container.  The vinaigrette may be made a day or two in advance and stored refrigerated.

Spice Mix and Pork:

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon cinnamon

1 pork tenderloin (1 – 1 ¼ pounds)

2 tablespoons olive oil

Glaze:

½ cup packed brown sugar

1 tablespoon minced or grated garlic

1 tablespoon Tabasco

Wonton Crisps:

8-10 wonton wrappers

1 tablespoon olive oil

Vinaigrette:

¼ cup olive oil

2 tablespoon fresh lemon juice

¼ teaspoon salt

Salad:

8-10 cups baby lettuces

1 orange, thinly sliced

1 red bell pepper, cut into thin strips

1 cup unsweetened coconut flakes, toasted

1 cup fresh pineapple, cut into bite-sized pieces

2 small avocados, peeled and sliced

Preheat the oven to 350d.

Combine the salt, pepper, chili powder, cumin and cinnamon in a small bowl.  Reserve half the spice mix for the wonton strips, and use the remaining spice mix to coat all sides of the pork tenderloin.  Heat the 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat, then brown pork on all sides, about 1 minute per side.  Leave pork in skillet.

For the glaze, stir together the brown sugar, garlic and Tabasco and spread on top of the pork tenderloin.  Roast in the middle of the oven until the pork reaches 140d, about 20 minutes.  Let rest for 10-15 minutes.

Turn the oven to 475d.

For the wonton crisps, stack the wonton wrappers together and cut into ¼” strips.  Place the strips in a bowl, peeling the individual strips apart, then drizzle in the 1 tablespoon olive oil.  Add some of the remaining spice mix and carefully toss with your hand.  Taste one of the strips to decide if you want to add more spice mix.  Spread the wonton strips evenly on a parchment-lined baking sheet and bake for 4-5 minutes, stirring once, until golden brown.  Remove from the oven and let cool completely.

For the vinaigrette, combine the olive oil, lemon juice and salt in a small jar and shake vigorously (or whisk together in a small bowl).

To assemble the salad, toss the lettuces with some of the vinaigrette and arrange on plates.  Divide the orange slices, red bell pepper strips, coconut flakes, pineapple, avocado and wonton strips between the plates.  Thinly slice the pork and add to each plate.  Drizzle each plate with additional vinaigrette and serve.

Citrus Chicken Bowls

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Citrus is in season all winter and it seems particularly bright and refreshing on a cold dreary day, don't you think?  This recipe calls for two different citrus fruits in the form of lemon juice and blood orange or tangerine slices.  I used a few of both for the picture, but that's not necessary.  It was actually the result of having most of the blood orange slices fall apart on me, so its a good thing I had a tangerine in the refrigerator as well.

Like all good bowls, this one has a wide range of tastes and textures from the creamy avocado sauce to crunchy nuts, refreshing citrus, healthy kale and meaty chicken.  And it's packed full of fiber and nutrition.  The downside is that it's a fair amount of work, but it's easy if you cook the chicken and rice in advance.  Then all you have to do is a quick saute of the onion, kale and rice, and buzz the avocado sauce which means it could qualify for a weeknight meal.  I briefly debated just using avocado slices instead of making the sauce for simplicity, and I don't think you'd lose much in terms of taste if you go that route.  The major advantage to the sauce is that it's easier to get a little in every bite.

I actually used coconut rice (white rice cooked with half broth, half coconut milk) simply because I had some left over, and it tasted great in the bowl although I almost lost the coconut taste with so much else going on.  If I didn't have leftovers I'd probably cook some brown rice for the added fiber.

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Citrus Chicken Bowls

Serves 4

2 boneless skinless chicken breasts

1 tablespoon olive oil

1 cup chopped yellow onion

6 cups Lacinato kale, de-stemmed and thinly sliced crosswise

¼ cup pine nuts (or other nuts of your choice)

4 cups cooked brown or white rice

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper

2 blood oranges or tangerines, peeled and cut crosswise into thin slices

1 whole lemon, cut into four wedges

For the avocado sauce:

1 ripe avocado

½ cup fresh flat-leaf parsley leaves

½ cup fresh cilantro leaves

¼ cup water

2 tablespoons olive oil

2 tablespoons coarsely chopped walnuts

2 tablespoons fresh lemon juice

1 teaspoon ground coriander

½ teaspoon white wine vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Lightly pound the chicken breasts if they’re very thick, then season both sides with salt and pepper.  Grill or pan sauté until the internal temperature reaches 165 degrees.  Set aside.

Heat the olive oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, until softened, about 5 minutes.  Add the kale and nuts and cook for an additional 2-3 minutes until the kale is wilted and softened and the nuts are toasted.  Stir in the rice and lemon juice and cook until heated through, about 2 minutes. Season to taste with salt and pepper.   Keep warm.

To make the avocado sauce, place all ingredients in a food processor and process until smooth. 

To assemble the bowls, cut the chicken crosswise into thin pieces.  Divide the rice and kale mixture between four shallow bowls, then top with chicken slices, orange or tangerine segments, a dollop of avocado sauce and a lemon wedge.

Mayan Quinoa Salad

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This salad is a great example of clean eating that won't make you feel deprived even though it's vegetarian.  The secret is the variety of tastes and textures:  juicy tomatoes, creamy avocado and beans, toasty quinoa, and crunchy corn and pepitas.  There's so much going on that you'll never miss the meat, I promise.  The crunch factor is key, and the surprise ingredient is freeze-dried corn which is my newly discovered favorite.   The corn is dried with no additives or other ingredients, and it's naturally gluten, dairy, wheat and nut free.  It's very light and crunchy with a naturally sweet corn taste and is very low in fat and calories.  It makes a great snack but I particularly like it on salads because of its color, flavor and crunch.  You can find it in bags (or possibly a plastic container) in the produce aisle of your upscale grocer or natural foods store.

Note that the quinoa needs to be cooked and cooled for this salad, so you might want to start with that or cook it in advance. After that, you just shake up the vinaigrette, chop a few things, and assemble.  Fast, easy, delicious, and healthy!

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Mayan Quinoa Salad

Serves 4

For the sherry vinaigrette:

1 medium shallot, minced

2 tablespoons sherry vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

4 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

For the salad:

½ cup uncooked red or white quinoa

1 avocado

1 tablespoon lemon or lime juice

2 cups baby spinach, chopped

½ cup freeze-dried corn*

1 (15 oz) can black beans, rinsed and drained

½ cup pepitas (roasted salted pumpkin seeds)

2 cups slivered cherry tomatoes

Cilantro leaves, for garnish

For the vinaigrette:  stir shallot, vinegar, lemon juice and mustard in a small bowl and let stand for at least 15 minutes to blend.  Gradually whisk in oil (or shake in a jar to combine).  Season to taste with salt and pepper.

Prepare the quinoa according to package directions and let cool. 

Cut the avocado in half and remove the pit, then score the flesh in a crosshatch pattern with the tip of a knife.  Using a large spoon, scoop the chunks into a small bowl and toss with the lemon or lime juice to prevent browning.

To assemble the salads, place each ingredient decoratively in strips on the plates with complementary colors next to each other:  avocado, tomatoes, quinoa, spinach, beans, corn, and pepitas.  Garnish with cilantro leaves and drizzle with vinaigrette, passing extra vinaigrette at the table.

*Note:  you will find freeze-dried corn in a bag or package in the produce aisle with other dried vegetables.

Roasted Tomato Californian

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Two Years Ago:  Tomato Crumble

Veggie sandwiches are a great way to use the summer harvest, whether from your garden or from the farmer's market. If you think building a veggie sandwich means simply layering a few veggies between two slices of bread, you're right but you'll probably end up with a boring sandwich.  Like anything else, veggie sandwiches benefit from a variety of tastes and textures - soft and creamy, crisp and crunchy, etc.  When I found this particular recipe it had promise - I liked the goat cheese spread and the idea of roasting the tomatoes - but it lacked freshness and crunch (all the vegetables were roasted).  So, I used raw zucchini and yellow squash plus added cucumber for additional freshness.  The finishing touch was to roast the tomatoes with garlic, balsamic vinegar and a little olive oil which added richness and complexity to the flavor.  (If you find truly spectacular summer tomatoes, by all means use them fresh.) Of course, you could add some turkey or chicken to the sandwich as well, but I think it's perfectly satisfying as is.

About the tomatoes:  roasting is a great way to concentrate the flavor of tomatoes, whether they're less-than-optimal winter tomatoes or really great summer tomatoes. (It's also a great way to preserve summer's bounty when your tomato plants explode.) Be sure to make extra because they're excellent in salads, sandwiches, tarts, omelets, or tomato sauces and they freeze beautifully.  I've come across a number of recipes for roasting them, but this is one of my favorites because of the flavor added from the balsamic vinegar and garlic.  If you prefer a more straightforward roasted tomato, simply leave them out.  Keep an eye on your tomatoes when they're in the oven and decide for yourself when they're roasted to your liking.  The timing will vary with the size and amount of water in your tomatoes.

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Roasted Tomato Californian

Serves 4

½ cup reduced-fat mayonnaise

3 ounces goat cheese, at room temperature

12-16 roasted tomato halves (recipe follows)

½ English cucumber, thinly sliced

1 small thinly sliced yellow squash

1 small thinly sliced zucchini

Salt and pepper

4 French or whole wheat rolls, or 8 slices multi-grain bread

2 small avocados

½ small red onion, thinly sliced

1 cup alfalfa sprouts

Prepare roasted tomatoes according to the recipe below (always make extras for salads, tarts, other sandwiches, etc.).

Combine the mayonnaise and goat cheese in a small bowl.  Refrigerate if not using immediately; remove from the refrigerator 15 minutes prior to using to allow to soften.

Cut the rolls in half.  Spread some of the goat cheese mixture on the top and bottom of each roll.  Place the cucumber, yellow squash, and zucchini on the bottom of the roll and sprinkle with salt and pepper.  Add 3-4 tomato halves to each roll. 

Immediately before serving, cut each avocado in half and thinly slice (don’t do this earlier or the avocado will brown).  Top the sandwiches with avocado slices, onion, and sprouts.  Place the top on each sandwich and press together gently.  

Roasted Tomatoes

Roma or plum tomatoes – as many as you want

Balsamic vinegar

Olive oil

Salt and pepper

Sugar

Fresh garlic, thinly sliced

Preheat the oven to 325d.  Line a baking pan with foil.  Core each tomato and slice in half the long way.  Dig out the seeds with your fingers (and any tough pieces of core) and discard.  Place the tomatoes cut side up on the baking pan.  Drizzle with vinegar and oil, allowing some oil to drip into the pan.  Move each tomato around a little to ensure the bottom is coated so it won’t stick.  Sprinkle the tomatoes with salt, pepper, and just a little sugar.  Top each tomato half with 2-3 slices of garlic.  Roast for two hours or more, depending on the size and water content of your tomatoes, until they’re to your liking.  Freeze any extras.

Spinach Strawberry Salad with Raspberry Vinaigrette

 Last Year's Post: Chile Rellenos (Baked Not Fried)
Two Years Ago:   Grilled Chicken, Mushroom and Bok Choy Kababs

Summer is salad time, and nothing is more summery than a spinach and strawberry salad.  This particular version adds red onion, avocado, goat cheese, pecans and edamame to the mix for a very delicious and satisfying meal.  The fruity and slightly sweet raspberry vinaigrette ties everything together and couldn't be any simpler because it's just three ingredients:  olive oil, balsamic vinegar, and raspberry preserves.

The only cooking you'll need to do is to toast the pecans and cook the edamame, both of which can be done well in advance so this is a perfect fast and cool meal for a hot day. Did I mention that it was 110 degrees in Phoenix when I fixed this salad last night?  The edamame, pecans and avocado provide enough protein that this is truly a very satisfying entree without meat, but you could  always add some grilled chicken if you want.  It's healthy, pretty, fast, easy, delicious and slimming.  What more could you want?  My new favorite meal.

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Spinach Strawberry Salad with Raspberry Balsamic Vinaigrette

Serves 2

For the vinaigrette:

¼ cup olive oil

1 ½ teaspoons balsamic vinegar

1 tablespoon raspberry jam

Salt and pepper

For the salad:

1 bag baby spinach

6-8 strawberries, hulled and sliced

1/3 cup toasted pecans

½ cup cooked edamame

3 ounces goat cheese, crumbled

1/3 cup red onion, sliced

1 avocado, halved, pitted and sliced

In a small bowl, whisk together all vinaigrette ingredients and season to taste with salt and pepper.  Toss the spinach with most of the vinaigrette, reserving a small amount.  Divide the spinach between two bowls and top with the remaining ingredients.  Drizzle with the remaining vinaigrette and serve immediately.

Breakfast Sandwiches with Canadian Bacon, Chipotle Cheddar and Guacamole

Last Year's Post: Lemony Chicken Saltimbocca
Two Years Ago:  Easy and Elegant - Summer Salad with Cheese, Fruit and Nuts

A while back I was making an open-faced egg sandwich and struggled using an egg ring (I wanted a nice round egg, I'm like that) because the egg stuck.  I was very happy, therefore, to discover this cute little egg frying pan in the grocery store and was even happier to discover that it's perfectly non-stick and the egg just slides right out.  It's probably not the right tool if you're making egg sandwiches for a crowd, but it's perfect for one or two sandwiches and it's just so darned cute.  I get happy just looking at it.

So anyway, to celebrate I decided to make breakfast sandwiches that would be more interesting than something you would pick up in a fast food restaurant, with Canadian bacon (when was the last time you had Canadian bacon?), Chipotle cheddar cheese, fresh tomato and guacamole along with the egg.  If you don't feel like making guacamole you could always use plain avocado slices or just leave them out entirely and substitute another slice of cheese, but I like the flavor and texture complexity that the guacamole adds.  You could also dial the spiciness up or down by substituting regular cheddar for Chipotle cheddar or by adding some jalapeno to your guacamole.

The sandwiches don't take long to make - you mash up the guacamole, brown up the Canadian bacon, melt the cheese on the English muffins, cook the eggs, and assemble.

It took me maybe 20 minutes and would be even faster with another set of hands helping.  The whole idea is to cook the egg until the white is done but the yolk is still runny so it can goosh (technical term) down the sandwich like a sauce, but if you're a little squeamish about runny yolks just flip the egg over and cook it a little longer.

The sandwiches are excellent but messy.  Definitely serve with a knife and fork plus lots of napkins.

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Breakfast Sandwiches with Canadian Bacon, Chipotle Cheddar and Guacamole

Makes 2 sandwiches

Note:  if desired, sliced avocado or additional cheese could be substituted for the guacamole and the eggs can be cooked more if preferred.

For the guacamole:

1 avocado, halved and pitted

2 green onions, chopped

1/8 cup cilantro leaves, chopped

1 teaspoon fresh lime juice

Salt and pepper

For the sandwiches:

2 English muffins, split and toasted

4 slices Canadian bacon

2 slices Chipotle cheddar cheese

1 tomato, cored and sliced

2 teaspoons butter

Scoop the avocado into a small bowl and mash coarsely.  Add the remaining guacamole ingredients and stir well.  Season to taste with salt and pepper and set aside.

Heat a medium non-stick skillet over medium-high heat, then add the Canadian bacon and cook for 1-2 minutes per side until lightly browned.  Set aside.

Place a cheese slice on each English muffin bottom half and melt in the microwave.  Layer each with 2 Canadian bacon slices and one tomato slice.  Season the tomato with salt and pepper.

Heat 2 teaspoons of butter in a small skillet and fry eggs for 2-3 minutes until the whites are cooked through but the yolks are still runny.  Season with salt and pepper.  Place one egg on each sandwich, then spread guacamole on the top half of each sandwich and close the sandwich.  The yolk will probably (should) run down the side of the sandwich.  Serve immediately.

Grilled Lobster Cobb Salad

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Two Years Ago:  Hoisin Burgers with Wasabi Slaw

It's definitely salad time of the year, and this salad is an interesting twist on the usual Cobb salad that has chunks of chicken; it substitutes lobster meat instead, and grilled lobster at that.  The cooking technique in itself is interesting - remove the lobster meat from the shell and par-boil for a minute, then place on the grill for a minute per side while basting with butter to give the meat a nice smoky taste.  If you really wanted to give the salad a pronounced grill character you could also grill the tomatoes (using something larger than cherry tomatoes) and zucchini as well.  Grilled lobster meat, yum.

I found some beautiful baby Romaine leaves at the store, but you could always used chopped regular Romaine instead.  You can use whatever cheese you prefer and can always substitute other vegetables to suit your choice in addition to using shrimp or crab in place of the lobster.

Other than the lobster, the only other cooked ingredients are hard-boiled eggs (cook in advance) and a little chopped bacon (can also be cooked in advance).  After that, it's really just a matter of whisking the dressing, prepping the other ingredients, and assembly.  Easy, delicious, healthy, and kind of special......a perfect summer dinner.

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Grilled Lobster Cobb Salad

Serves 2

Dressing:

1/2 shallot, finely chopped

1 tablespoon Dijon mustard

1 1/2 tablespoons balsamic vinegar

1 ½ teaspoons sherry vinegar

2 ½ tablespoons walnut oil

1/4 cup vegetable oil

Salt and freshly ground black pepper

Salad:

2 (5-6 oz) lobster tails, thawed if frozen

2 tablespoons butter, melted

3 strips bacon, chopped

½ small zucchini, chopped

1 ripe avocado

Juice of 1/2 a lemon

1 heart baby romaine, trimmed and leaves separated

2 hard-boiled eggs, chilled and sliced

1/4 pound red grape tomatoes, halved

2 ounces your favorite cheese, crumbled or diced

Salt

Dressing:

Combine shallot, Dijon, and vinegars in a large bowl and whisk well. While whisking, slowly drizzle in the oils until incorporated into the dressing. Season to taste with salt and pepper.

Salad:

Bring a large pot of salted water to boil.  Preheat grill to high or preheat the broiler.  Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent. Place lobster meat on the grill basting with butter just long enough to get a little grill flavor (about 1 minute per side). If cooking indoors, broil until lightly golden.  Remove lobster from the grill and cut into cubes.

Cook the bacon until crisp. Drain on a paper towel lined plate and set aside.

Halve the avocado, discard the seed, score the flesh into chunks and scoop out into a small bowl. Toss with lemon juice.

 Arrange half of the romaine leaves on each serving plate and drizzle with some of the dressing.  Add the toppings in strips on top, starting on one end with the bacon, egg, tomato, lobster, zucchini, cheese, and avocado. Drizzle the remaining dressing on top.

Lentil Salad with Bacon and Walnuts

Last Year's Post: Asian Roast Pork with Broccoli Slaw and Pasta
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I never used to like lentils, probably because they looked suspiciously like the split peas in split pea soup which is an unfortunate muddy brown-green color and (in turn) looks a lot like baby food. Amazing how long the food traumas of our youth can stick with us past all rational thought, isn't it?  Once I realized that there are different types of lentils and they aren't all muddy-colored I decided to try them.  Happily, I discovered that they taste great as well as being good for you.  I then embarked on a lentil discovery mission that at one point involving five different types of lentils sitting in my pantry.  Even I admit that's probably overkill.  I discovered that big lentils end up mushy and muddy-colored, and red and yellow lentils end up mushy also although their color is better.  Small green or black lentils retain their shape when cooked and have a very pleasant firm texture while being tender at the same time.

So having come full circle, I now use the small French green lentils called "Lentils du Puy". You can find them in some natural food stores like Whole Foods and high-end grocery stores.  They may also be labeled as "French lentils" in the bulk aisle - just be sure they're dark green and small.

I was recently watching an "America's Test Kitchen" episode on lentil salads (which inspired me to make this recipe), and they confirmed that Lentils du Puy are the best because they hold their shape when cooked and have the best flavor.  They also demonstrated a very interesting technique for brining and oven-baking the lentils, which I'd never heard of.  Apparently brining the uncooked lentils helps make the skin more flexible so they don't burst, and oven-cooking is more gentle and again helps the lentils cook evenly to a creamy tenderness without bursting.  (If you're not familiar with America's Test Kitchen, they try as many as hundreds of variations of a recipe to develop the perfect technique.  They're even more obsessive than I am.)  Anyway, of course I had to try it.

The lentils didn't burst, but it took a long time to soak them and then bake in the oven. I found it took a full 70 minutes of baking before they were tender, which in my opinion isn't worth it.  I've simmered French lentils before without any issues so I decided to compromise for this recipe by calling for brining (which can be done in advance) and then simmering on the stovetop for just 20 minutes, as most other recipes call for.

The reason why I like lentil salads is because they're so versatile and good for you. You can serve them for lunch or dinner, at room temperature or warm or cold, and you can vary the ingredients to suit your taste.  I added cooked egg and avocado in addition to the bacon and walnuts with a little bell pepper for color, but you can add whatever you like.  For example, your favorite cheese could substitute for the egg or avocado.  Even with the tender lentils, the texture of the salad is surprisingly crunchy and very satisfying with the addition of the peppers, bacon and walnuts and the avocado (or cheese) adds creaminess.

For some reason this recipe seems very French to me, probably because of the French lentils and walnuts.  I can just see it served for a light spring or summer dinner with a bottle of very dry Rose wine and some warm crusty bread.

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Lentil Salad with Bacon and Walnuts

Serves 4

1 cup French green lentils (lentils du Puy), uncooked

Salt

2 cups low-sodium chicken broth

1 bay leaf

5 tablespoons olive oil

3 tablespoons sherry vinegar

1 minced shallot

1 teaspoon minced fresh thyme

Juice of half a lemon

1 avocado

3 hard-boiled eggs, cut into eighths

1 cup (loosely packed) baby spinach, chopped

3 slices of bacon, cooked and crumbled

1/3 cup walnuts, toasted and coarsely chopped

2/3 cup red bell pepper (or assorted colors), finely chopped

In a medium bowl, combine the lentils and 1 teaspoon salt.  Cover with 4 cups warm water and let stand for one hour.  Drain well.  (Drained lentils can be refrigerated for up to 2 days before cooking.)

Place the lentils in a large saucepan over medium-high heat with 2 cups of water, the chicken broth, bay leaf, and ½ teaspoon of salt.   Bring to boil; reduce heat and simmer until tender, about 20 minutes.  Taste to be sure the lentils are properly cooked.  Drain well.

While the lentils are cooking, combine the olive oil and sherry vinegar with ¼ teaspoon salt in a large bowl, whisking to blend.  Add the shallots and thyme. 

Place the lemon juice in a medium bowl. Cut the avocado in half and remove the pit.  Using a small knife, score each half in a diamond pattern all the way down to (but not through) the shell.  Use a large spoon to scoop the flesh from the avocado shell into the bowl with the lemon juice.   Toss gently to coat the avocado pieces with juice so they won’t discolor.

When the lentils are still somewhat warm, place them in the bowl with the vinaigrette and toss to combine.  Add the spinach, bell pepper and avocado and toss again.

Serve topped with eggs, bacon and walnuts.  May be served warm, room temperature, or cold.

Grilled Shrimp and Corn Salad

Last Year's Post: The Best Salsa Ever
Two Years Ago:  Roasted Tomatoes (Preserving)

Ahhh, summer corn season.  Fresh corn is only available for a few short weeks, so we tend to eat it as often as possible in every way possible.  This salad is a great way to enjoy fresh corn in a light, healthy and delicious summer salad that also includes tender grilled shrimp, grilled red pepper and creamy avocado.  Add a glass of chilled dry rose wine and you have the perfect summer dinner.

Our luxury in the Midwest is that we can buy corn at the local farm stand that had been picked just that morning, so it's unbelievably fresh.  The very first corn of the season is always the best - the most tender and sweet, with tiny kernels.  People wait all year for that corn and then just devour it.

When I was growing up, we always had fresh corn one way only - shucked, boiled and served with butter and salt.  I am perfectly happy with that method to this day, but have learned the joys of grilled corn as well. There are two ways to grill corn, and they result in distinctly different tastes, textures and appearance.  The first is to leave the husk on and soak the corn in water for an hour or so, then grill over medium-high heat for eight minutes, turning on all sides.  After grilling the husk and corn silk very easily come off all at the same time and the corn is very tender because it basically steams in its husk.  The husk and silk give it a slightly different taste than boiling that I would almost call grassy (in a good way).  The second way is to shuck the corn first, then grill it directly over the same medium-high heat for the same eight minutes (two minutes per side) until browned and tender.  This method give the corn more of a grilled flavor and fire-roasted appearance.  Grill the pepper at the same time and let it get some of that same fire-roasted look - it greatly adds to the flavor and visual appeal of the salad.

I tend to using the husk-on method of grilling corn if we plan to eat it directly from the whole cob, and the naked grilling method if I plan to cut the kernels off to use in other dishes because they're so pretty.  Here's a tip that I learned a few years ago regarding how to cut the kernels off a cob of corn without having them fly all over the place - stand the cob upright in a shallow bowl (make sure the bottom of the cob is relatively flat) and as you cut them, the kernels fall neatly into the bowl.

Here's another tip regarding grilling shrimp - thread them on two parallel skewers (soaked in water for 30 minutes so they don't burn up) and they won't spin around when you turn them.

The smoky grilled shrimp, corn and red pepper are complemented by a light vinaigrette and the cool, creamy avocado for an irresistible, healthy, fast and easy meal.  What more could you ask for a perfect summer dinner?

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Grilled Shrimp and Corn Salad

Serves 4

About 12 bamboo skewers

4 ears fresh corn, shucked

1 large red bell pepper, stemmed and seeded

1 pound medium peeled and deveined shrimp, thawed if frozen (31-40 per pound)

¼ cup olive oil

1 tablespoon cider vinegar

½ large shallot, minced

¼ cup parsley, chopped

Red leaf lettuce for garnish

1 lemon cut in quarters, plus the juice of half a lemon

1 avocado

Soak skewers in water for 30 minutes.  Prepare a grill for medium-high heat.  Holding 2 skewers parallel and slightly apart, thread shrimp onto both skewers at the same time (this makes them easier to turn on the grill).

In a small bowl, whisk together the olive oil, vinegar and shallot and set aside. Cut the avocado into slices and toss with the juice of half a lemon to prevent browning.

Cut the red pepper into quarters.  Lightly brush the shrimp, corn and red pepper pieces with olive oil on all sides.  Grill the corn directly over the heat for 2 minutes per side, until browned and tender.  Grill the red pepper 2 minutes per side, until softened somewhat and browned on the edges.  Grill the shrimp for 90 seconds per side.

Cut the kernels from the cobs and place into a large bowl.  Chop the red pepper into ½” pieces and add to the bowl.  Add the shrimp, parsley, vinaigrette and salt and pepper to taste and toss to combine.

Arrange lettuce leaves on plates and top with the corn mixture.  Place several avocado slices on the side and serve with lemon wedges to squeeze over the salad.

Shrimp, Grapefruit and Avocado Salad

Last year's post:chicken and asparagus stir-fry with cashews

Post-Holiday Detox

I really think that if I see another tray of cookies in the near future I will curl up and die.  It's time to get back on track with a delicious, light and healthy meal that's a complete change of pace from what you were eating in December.  Plus, it's citrus season and this pretty salad features red grapefruit, one of my favorite fruits.  I think Texas red grapefruit are the best but if you can't find them, any other red grapefruit will do.

The grapefruit is segmented into what are called "supremes" by first cutting off the outer skin with a sharp knife, then cutting between the membranes to release the segments without any of the membrane or pith (aka "white stuff") attached.  The white stuff is why I never eat citrus just by peeling by hand and pulling apart the segments.  Nasty white stuff.

As I've said before, it's not all that easy to photograph your own hand.

OK, so I didn't do the greatest job cutting really close to the membrane to get as much of the grapefruit as possible.  Chalk it up to post-holiday recovery.  I think "supreme" is actually both a noun (the segment you end up with) and a verb ("how to supreme a grapefruit") but I'm not positive.  Oh well, if it wasn't before, it is now.

If you live somewhere that's warm at the moment you could grill the shrimp outdoors, otherwise you could grill them indoors on a grill pan or broil them.  If you want to make it really easy you could buy pre-cooked shrimp and just toss them with the marinade prior to putting them on the salad.  Either way, this salad takes only minutes to prepare and the tart grapefruit contrasts wonderfully with the creamy avocado, rich shrimp and slightly bitter arugula.

click here for a printable recipe

Shrimp, Grapefruit and Avocado Salad

Serves 2

 

10 medium-large (16-20 count) raw peeled and deveined shrimp

2 tablespoons fresh lime juice, divided
¼ cup olive oil, divided
½ teaspoon salt, divided
¼ teaspoon crushed red pepper
1 large red grapefruit
2 teaspoons Dijon mustard
1 medium head butter lettuce
1 cup arugula
1 avocado
 

Heat a grill (or grill pan or broiler) to medium.  Toss shrimp with 2 teaspoons lime juice, 1 tablespoon olive oil, ¼ teaspoon salt, and red pepper.  Marinate for 15 minutes.  Thread shrimp onto skewers (not necessary if using a grill pan or broiler) and grill until pink and cooked through – about 1 minute each side.  Set aside.

Cut the peel from the grapefruit using a sharp knife.  Cut between the membranes to release the segments while holding the grapefruit over a bowl to catch the juice.  Squeeze the juice from the remaining pith and pulp.  Measure 3 tablespoons of juice and set the remaining juice aside for another use.

Whisk the Dijon, remaining ¼ teaspoon salt, 1 teaspoon lime juice, and the reserved grapefruit juice together.  Slowly drizzle in the remaining 3 tablespoons olive oil while whisking, until emulsified.  Set the dressing aside.

Cut the avocado in half and remove the pit.  Score each half crosswise and lengthwise into cubes without cutting through the skin, then use a spoon to scoop between the flesh and skin and pop out the cubes into a small bowl.  Toss with the remaining tablespoon lime juice to prevent discoloring.

Line each plate with butter lettuce and arugula.  Top with the shrimp, avocado and grapefruit.  Drizzle with Dijon dressing and serve.