Red Leaf Lettuce with Marcona Almonds, Manchego, Grapes, Roasted Shrimp and a Balsamic Honey Vinaigrette

Red Leaf Lettuce with Marcona Almonds, Manchego, Grapes, Roasted Shrimp and a Balsamic Honey Vinaigrette

-2 Heads Baby Red Leaf Lettuce

-1 pound, Shrimp, peeled and deveined 21-25’s

-Extra Virgin Olive Oil

-Kosher Salt and Freshly Ground Black Pepper

-1 Tbsp. Chopped Chervil or Parsley

-1 Tbsp. Chopped Chives

-1 small bunch Green Grapes, rinsed and halved

-1/2 pint container of Marcona almonds very roughly chopped

-1 wedge Manchego Cheese (I like the 6 month one for this salad)

Dressing:

-Kosher Salt and Pepper

-Balsamic Vinegar (nice quality)

-Juice of 1 Lemon

-Honey

-1 clove Garlic, crushed or minced

-1 Tbsp. Shallot, finely minced

-Extra Virgin Olive Oil

-1 Tbsp Chives, chopped

-1 Tbsp Chervil or Parsley, chopped

Directions: Preheat oven to 425 degrees F.  Wash and spin lettuce dry.  Lay on dish towel to absorb residual moisture and set aside.  Rinse and drain shrimp and place in a large bowl.  Toss with a drizzle of olive oil, salt, pepper and herbs.  Place on a foil lined sheet pan and roast for about 5 minutes or until just done.  Remove from oven and set aside.  While shrimp is roasting, shave manchego with a vegetable peeler. 

Dressing: In a small bowl, whisk together first 6 ingredients.  Slowly drizzle in olive oil while rapidly whisking.  Taste and adjust for seasoning.  Whisk in Chives and Chervil.   

To Assemble:  Toss greens in a large bowl with a small amount of dressing, adding more if you need it.  Place on individual plates or in a large serving bowl.  Top with shaved Manchego, grape halves, Marcona almonds, shrimp and garnish with chive blossoms if you have any. 

I served this salad as first course with a basket of warm ciabatta bread and then served a main course of Grilled Lamb Rib Chops with Meyer Lemon and Herbs, Sauteed Eggplant with Cherry Tomatoes and Honey Roasted Heirloom Carrots. (In another post)

Spring Herb and Vegetable Salad, Herb Grilled Chicken and Salmon and Baked Sweet Potato Wedges

Spring Herb and Vegetable Salad

-1 package Mixed Greens or other Lettuce

-1 bunch Grilled Asparagus, tossed with about a Tbsp. of mixed herbs (see previous blog for recipe)

-2 cups Red and Yellow Cherry, Grape or Pear Tomatoes all halved lengthwise

-1/2 pound Haricots Verts or Green Beans, blanched and set on a dish towel to drain

-8 eggs, hardboiled, peeled and halved lengthwise

-1/2 cup pumpkin seeds/pepitas, roasted

-1 bunch dill, chopped

-1 bunch Parsley or Chervil, chopped

-2 Tbsp. Oregano, chopped

-1 small bunch of Chives, chopped

-Extra Virgin Olive Oil

-Juice of 2 Lemons

-Apple Cider Vinegar (I love Bragg’s)

-2 cloves Garlic, minced or crushed

-2 Tbsp. Honey

-Kosher Salt and Freshly Ground Black Pepper, (optional: Murray River Pink Salt for finishing)

Directions: Make dressing whisking together last 6 ingredients.  I didn’t list an amount for the oil, because it is really a matter of personal preference.  To get a lighter dressing, both in calories and to not weigh the lettuce down I like to do a 1:1 ratio of vinegar/lemon juice to oil.  Usually people do at least a 2:1 oil, vinegar ratio but I think that is too heavy for this kind of lettuce.  Plus, this way it’s lower in fat.  To the dressing add some (not all) of your herbs.  Reserve extra herbs for grilled chicken and salmon.  In a large bowl toss the greens with just enough salad dressing to lightly coat and transfer to the middle of your serving bowl. In the same bowl toss the blanched and drained haricots verts with about a tablespoon of dressing or just enough to coat them and place them on the side of the greens in the serving bowl.  Repeat with the tomatoes and eggs adding a little more chives to the eggs.  Sprinkle roasted pumpkin seeds over greens.  I like to cluster a large bunch of herbs on the side.  Sprinkle entire salad with a little more salt and pepper and serve.    

Herb Grilled Chicken and Salmon

-1 pound center cut, skin on, Salmon Filet, pinbones removed and cut into individual portions

-4 Boneless, Skinless Chicken Breasts

-Herb Dressing from Salad recipe

-2 Lemons

-Extra Chopped Herbs from Salad recipe

-Extra Herbs for Garnish

-Olive Oil Cooking Spray or other nonstick cooking spray

-2 Tbsp. White Wine or Chicken Stock

-Kosher Salt and Freshly Ground Black Pepper

Directions: Preheat Gas Grill to high heat and preheat oven to 400 degrees.  Season salmon and chicken with salt and pepper and place each on a separate sheet pan lined with aluminum foil.  Spray salmon and chicken with olive oil spray. Grill Salmon flesh side down for about one minute or until nice grill marks appear and transfer to sheet pan.  Grill chicken about one minute on each side and transfer to sheet pan.  Drizzle chicken with some of the herb dressing and pour 2 Tbsp. wine or chicken stock in sheet pan and cover with foil.  Place chicken in oven and bake about 15 minutes until done. Drizzle salmon with some of the herb dressing and bake, uncovered for 5-10 minutes until done.  Sprinkle the juice of one lemon over the salmon and chicken.  Sprinkle both chicken and salmon with extra herbs and place on a platter, garnishing with sliced lemon and a small bunch of fresh herbs or edible flowers and serve alongside the salad.  **Note: I always cook the salmon with the skin on to keep it moist.  Once it is cooked, slide a thin metal spatula between the skin and the flesh, leaving the skin on the foil lined sheet pan to throw away. 

Baked Sweet Potato Wedges

-4 large Sweet Potatoes, peel left on, scrubbed, washed and cut into wedges

-Olive Oil/Canola Oil

-Kosher Salt and Freshly Ground Black Pepper

-Dried Oregano

-Garlic Salt

Directions: Preheat oven to 425 degrees F.  Line two sheet pans with aluminum foil.  In a large bowl toss the sweet potato wedges with enough oil to thoroughly coat, salt, pepper, oregano, and garlic salt.  (Yes, I know, two salts so be careful not to make them overly salty.)  Drizzle a little oil onto sheet pans and spread around.  Place wedges on sheet pans and put in oven for 20 minutes.  Flip wedges to other side and bake an additional 15 minutes or until done. 

Grilled Salmon with Mango Salsa & Saffron and Leek Rice

Grilled Salmon with Mango Salsa

-2 pounds of Salmon fillets, skin on (fresh, not frozen)

-Extra Virgin Olive Oil and or Olive Oil Spray

-2 Mangoes, peeled and diced

-3 small Mediterranean Cucumbers or 1 deseeded English Cucumber, diced

-2-4 Serrano Chile Peppers (depending on what your level of spice is), minced

-1/2 bunch of Cilantro, chopped (1 Tbsp. reserved for sprinkling on salmon)

-1/4 cup Red Onion, finely chopped

-1 Tbsp. Honey (preferrably local to your area)

-juice of 1 Meyer Lemon

-1 clove Garlic, crushed or minced

-1 Red Cubanelle Pepper or Bell Pepper, finely diced

-Kosher Salt and Freshly Ground Black Pepper, to taste

For Salsa:  Combine Mangoes, Cucumbers, Serrano Chiles, Cilantro, Red Onion, Honey, Lemon Juice, Garlic, Cubanelle Pepper, Salt and Black Pepper in a medium sized bowl.  Set aside to let flavors develop. 

For Salmon: Preheat outdoor grill to high heat.  Preheat oven to 400 degrees.  Line a sheet pan with aluminum foil and cut salmon into individual servings.  Brush salmon with olive oil or spray with olive oil spray and season with salt and pepper.  Grill salmon over high heat for about one or two minutes to achieve nice grill marks on one side only.   Place skin side down on ungreased, aluminum foil lined sheet pan and drizzle salmon with a little more olive oil, sprinkle with reserved cilantro and transfer to oven to finish cooking.  It will take about 5-10 minutes in the oven depending on how thick it is.  I recommend checking it , by carefully cutting into what will be “your” piece.  Remember to take it out when it looks slightly underdone, because once you let it sit for a few minutes it will continue to cook from the residual heat.  When ready to serve, use a thin metal spatula and slide it between the flesh and the skin, leaving the skin on the aluminum foil.  This makes for very easy clean up! Place the salmon on a plate and spoon the mango salsa over the top. 

Saffron and Leek Rice

-2 cups Long Grain White Rice

-1 quart Chicken Stock

-1 Tbsp. Olive Oil

-1 vial of Saffron or a pinch

-4 Leeks, dark green parts removed and discarded or reserved for another use, light green/white part cut in half lengthwise and then sliced and thoroughly washed

-3 Tbsp. Unsalted Butter

-Kosher Salt, to taste

-1 Tbsp. Chopped Parsley/Chervil (Optional)

For Rice: Place chicken stock in a pot with saffron and bring to a simmer.  Simmer about 20 minutes and then turn off heat.   This helps to really infuse the liquid with the saffron and give it great color as well as flavor.  (While stock is simmering, clean leeks) Place 4 cups saffron infused chicken stock in a pot with a tight fitting lid and bring to a boil.  (You can add a little water if you don’t have enough liquid) Add rice and olive oil, return to a boil, then reduce to a low simmer and cover.  Cook for about 18 minutes or until rice is done. In large sauté pan, sauté leeks in 2 Tbsp. butter and a generous sprinkle of kosher salt over medium low heat for about 25 minutes.  (You do not need to stand over the pan, you can just give them a stir about every 5 minutes.) When tender and delicious, remove pan from heat.  Dump cooked rice into a large mixing bowl and fold in leeks and remaining 1 Tbsp. of butter. 

Taste and add salt if needed.  Serve warm, garnishing with chopped parsley or chervil if desired.