Sometimes, I just crave a salad. Not very often, but especially when I have been eating heavier foods lately and just want something that’s super tasty but also very clean. And I don’t mean a normal bag of salad from the store. I mean a salad that’s filled to the brim with yummy vegetables, fresh lettuce, and lots of protein. Just like this Summer Shrimp Salmagundi. Okay, I realize this is a large and unfamiliar word to most of us but it’s actually a pretty simple concept. Basically, it’s a large composed salad that incorporates meats, seafood, cooked vegetables, raw vegetables, and/or fruits and nuts, and is arranged in an elaborate way. My favorite part about this salad? How beautiful it is when you throw it all on there together! I love that you can customize and choose how you want to make your Salmagundi. You may prefer mushrooms instead of asparagus, or salami instead or prosciutto, but that’s OKAY! The whole reason I love food blogging is because I like to experiment with different recipes and put my spin on them and you should too. This salad is completely and utterly delicious just as it is, but I encourage you to make it your own! What do you want on this big beautiful plate of delicious food to share with your family? What speaks to you the most? For me, I really wanted to capture the essence of summer with fresh grilled summer vegetables and grilled shrimp. So I piled it high with grilled squash, grilled asparagus, grilled corn, cucumbers, tomatoes and purple onion. Then topped it with prosciutto, boiled eggs, and grilled shrimp. And because we were starving by the time it was done (LOL!) I forgot to add in the cheese before I snapped the picture. BUT, do not sleep on the cheese! The Boursin garlic and herb cheese really seals the deal with the warm grilled vegetables and warm bacon dressing. Eat it all in one bite and tell me it’s not heaven in your mouth! I think you’re really going to love this big salad. And the best part? Eating this salad al fresco style on the porch surrounded by friends and family. Add this to your next family or friend gathering! It’s perfect for a casual evening dinner to wind down to this summer. Enjoy!
Serves: 4
Ingredients:
3 oz prosciutto
5 pieces thick bacon
2 dozen shrimp
4 eggs
2 squash, slice long ways into strips
1 bunch asparagus, woody ends chopped off
2-3 corn cobs
1/2 red onion
1 cucumber, sliced into rounds
2 medium tomatoes, cut into wedges
Mixed lettuce of choice
Arugula
Chili powder
Garlic powder
Oregano
Kosher salt
Cracked black pepper
Boursin garlic & fine herb cheese (optional)*
Salad dressing:
1/4 cup extra virgin olive oil
2 tbsp bacon grease
1 tbsp honey
1 tbsp worchestershire (substitute coconut aminos for gluten free)*
2 tbsp apple cider vinegar
Note:
Gluten free (with substitution)*
Dairy free (leave off cheese)*
Directions:
Heat the grill over high heat for 5 to 10 minutes and then give it a good clean. Then reduce heat to medium heat. Spray the grates with cooking spray to ensure your food doesn’t stick.
Place the corn cobs in the microwave (not shucked) and microwave for 2 to 3 minutes to soften. Then remove, shuck and place on a tray. Lightly coat with EVOO or butter. Next drizzle the squash and asparagus with a small amount of EVOO. Sprinkle the vegetables with salt and pepper. Sprinkle the squash with oregano.
Skewer the shrimp and place them on a separate tray. Sprinkle with a good amount of chili powder, garlic powder, and kosher salt.
Place the vegetables on the grill, positioned across the metal racks (perpendicular to the racks). Grill 2 to 3 minutes per side until they are charred and tender. You want the corn to be a a little blackened! Remove, cover with foil and set aside.
Next grill the shrimp. Place the skewers on the grill perpendicular to the racks. Grill about 2 minutes per aisle until pink and no longer translucent. Remove from the grill and set aside.
While you the vegetables and shrimp are grilling, prepare the platter and dressing.Cook the bacon until nice and crispy. Remove from pan and place on a plate with napkins to drain. Save about 2 tbsp of grease in the pan and discard the rest. Once cooled some, add the EVOO, honey, Worcestershire sauce (or coconut aminos) and apple cider vinegar to the pan. Whisk together until well combined. Heat over low to medium heat and slightly thickened. Add 2 pieces of bacon, chopped, back into the dressing. Place in a mason jar until ready to serve.
Layer the mixed lettuce and arugula on a large platter. Followed by your raw vegetables, prosciutto, remaining chopped bacon, and boiled eggs, alternating them around the platter.
Let the corn cool slightly then remove from the cob. Then add the grilled vegetables around the platter, followed by the grilled shrimp. Top with Boursein garlic cheese throughout.
Serve it al fresco on the patio, family style and enjoy! Pairs well with a chilled white wine or ice cold Fresca.
I don't know about you, but summer sure is flying by for us! I seriously can't believe we are almost in July. Hope you are enjoying the start to your summer! Until next time, Cheers!
Magen Check
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