Tuesday, November 18, 2008

Spanish Shrimp and Pear Salad

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I cooked dinner for neighbors of my gentleman friend this week and made a lovely Latino beef stew that will be featured in my Weekend Entertaining column of the Commercial Appeal this Friday. When it is published, I'll add a link to it. It was really easy and truly delicious.

I started the dinner with a Spanish style salad that everyone seemed to enjoy, so I thought I'd share it here. I'd had a salad similar to this in Spain a few years back, made with fresh juicy ripe pears. Since it's not always easy to find juicy ripe pears, I've made it with good quality canned pears with success, which saves a lot of time.

The salad dressing can be used on all sorts of salads, but goes particularly well with the shrimp and pears of this recipe.


1/2 cup mayonnaise
2 green onions, with some of the green top
2 tablespoons fresh parsley
1 clove garlic, minced
4 anchovy filets
Juice and finely grated zest of one large lime
2 teaspoons dried tarragon, or 1 teaspoon fresh

To finish:
4 handfuls salad greens (romaine or bibb work well)
12 cooked, peeled and deveined shrimp, chilled
1 16-ounce can good quality pear halves, drained
A few black olives

Put all the dressing ingredients in a blender or food processor and puree well. Pour into an airtight container and chill until ready to use.

When ready to serve, divide the greens among four salad plates, top with the pears, then the shrimp. Drizzle with the dressing and scatter the olives around for garnish. Serves 4.


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