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.
SPANISH SHRIMP AND PEAR SALAD
Dressing:
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.
2 comments:
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