Shrimp, Asparagus and Strawberry Salad

SALAD

1 lb jumbo raw shrimp (16 - 21) peeled and deveined

2 T extra virgin olive oil

1/2 tsp paprika

2 large cloves garlic, minced

1/4 cup chopped fresh parsley

Juice and zest of 1 lemon

1 bunch fresh asparagus, ends trimmed, cut into 2 inch pieces

1 red bell pepper, corred and chopped

6 cups baby arugula leaves

1/2 cup fresh mint leaves, coarsely chopped

8 large strawberries, cut in half (lengthwise)

DRESSING

Zest and juice of 1 large orange

1 large clove garlic, minced

1 tsp dried dill weed

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup toasted pine nuts

4 oz feta cheese

fresh mint leaves (for garnish)

1. In a medium bowl, combine the shrimp, oil, paprika, garlic, parsley and lemon juice and zest.

2. Marinate for 1 to 2 hours, if time allows.

3. Heat a grill pan or use an outdoor grill with a bbq basket.

4. Remove shrimp from marinade and cook over medium-high heat until shrimp are pink, about 3 to 4 minutes, tossing often to cook evenly, set aside.

5. Blanch asparagus for 2 minutes in boiling salted water with 1 tablespoon added to the oil.

6. Drain and cool.

7. In a bowl, combine the asparagus, bell pepper, arugula and mint.

8. Arrange on a platter.

9. Place sliced strawberries and shrimp on arugula mixture.

10. In a small bowl, whisk orange zest and juice, garlic, dill, salt and pepper.

11. Drizzle over salad just before serving.

12. Top with the pine nuts and feta cheese and garnish with mint and lemon.

[ As seen in "Shrimp, Asparagus and Strawberry Salad" by Marguerite Marceau Henderson ]

Haricots Verts and Tomatoes

1 1/2 - 2 lbs haricot verts

4 cups water

1 T extra virgin olive oil

2 tsp kosher salt

4 T large tomatoes, chopped

1/2 c kalamata olives, coasely chopped

1 tsp capers

1 small red onion, thinly sliced

2  large cloves garlic, minced

1/2 cup chopped fresh Italian parsely

1/2 cup extra virgin olive oil

3 T wine vinegar

1 tsp kosher salt

1/2 tsp ground black pepper

1. Bring water to a boil with 1 tablespoon olive oil and salt.

2.   Cook beans in salted water for 3 minutes; drain and cool.

3. In a mixing bowl, combine tomatoes, olives, capers, red onions, garlic, parsley, olive oil, vinegar, salt and pepper.

4. Add the cooled green beans, toss and refrigerate until ready to serve. 

[  As seen in "Small Plates Appetizers as Meals" by Marguerite Marceau Henderson ]

Roasted Beet, Spinach & Orange Salad

SALAD

3 lbs    fresh beets (if possible, a combination of yellow, red & striped)

2 T   olive oil

4 - 6 cups  baby spinach

4 oz  feta cheese, crumbled

1/2 cup roasted chopped hazelnuts (can substitute will almonds)

DRESSING

zest of 2 large oranges (reserve the oranges for slicing for the salad

1/8 tsp cayenne pepper

1/4 cup balsamic vinegar

2 cloves garlic, minced

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup extra virgin olive oil

1.   Wash beets; trim the ends and remove the greens.  Rub beets with oil and place in aluminum foil, tightly wrap and put on a baking sheet.

2. Roast in a preheated oven at 400 degrees for 1 hour.

3.      In a bowl, whisk together all of the ingredients for the dressing.  Chill until needed.  (this can be prepared a day in advance)

4.  Remove from oven, open foil package and cool slightly.

5.    Under cold water, remove the skins of the beets (wear gloves to prevent staining your hands).

6.   Thinly slice the beets and place in a medium bowl.

7.  Wash the spinach leaves and pat dry with a paper towel.

8.  Arrange with sliced beets, feta cheese, and hazelnuts.

9.  Slice the reserved oranges  and arrange around the perimeter of the platter.

10.    Drizzle with dressing right before serving.

[ recipe found in the book;  "Small Plates  Appetizers as Meals" by Marguerite Marceau Henderson ]