Monday, June 22, 2015

Summer Salad with Shrimp, Bacon and Cilantro Vinaigrette

Summer is in full force here in Boston, and so it's definitely salad season.  This salad is a perfect combination of textures and flavors, and is the perfect dinner to enjoy on a warm evening.  Start with a base of mixed green, fresh red tomatoes, corn cut off the cob, and shaved summer squash.  I was suprised at how tasty the shaved summer squash was -- we eat lots of squash, but I don't think I've tried it raw before.  On top goes sauteed shrimp and crispy bacon - yum!  And finally, this dressing is crazy good -- herby with fresh cilantro, sweet with honey, and a little bite from white wine vinegar.  The ingredients are simple but this dressing is super yummy and pairs perfectly with lots of fresh ingredients!

Summer Salad with Shrimp, Bacon and Cilantro Vinaigrette (adapted from Cooking Light)

In a jam jar, combine 6 T olive oil, 2 T white wine vinegar, 1-1/2 tsp honey, 1/2 tsp salt, 1/2 tsp pepper, and 1 T minced fresh cilantro.  Shake to combine and set aside.

In a large salad bowl, layer mixed greens, just-steamed fresh corn kernels cut off the cob, diced heirloom tomatoes, shaved summer squash (use a vegetable peeler to shave off very thin, long ribbons), and crumbled crispy bacon.  Top with grilled or sauteed shrimp.  Drizzle with the cilantro dressing.  Toss at the table after everyone has admired your beautiful salad!

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