Saturday, August 28, 2010
Summer is almost coming to an end, almost. I’m still enjoying the hot weather before I have to re-arrange my closet (and my kids’) again. Packing up the summer clothes and digging out the sweaters and jackets... the thoughts of them give me headache when thinking about it. Instead, let me enjoy a plate of refreshing salad and wash it all down with a passion fruit ice tea. I’ve been having salad for dinner quite often lately, at least 4 time a week, hoping to offset the sugar intake from the first half of the year. Hahaha….does it work that way? Probably not, but it makes me feel good, both physically and mentally, when I’m eating healthy.
The Roasted Asparagus and Shrimp Salad is one of my favorite. It's flavorful and satisfying! Not to mention that it is also very figure friendly and nutritious. I always make my own salad dressings so they match perfectly with the ingredients. Besides, I think the "store shelf" dressings are just too greasy…. with ingredients that are difficult to pronounce! When it’s super simple to make your own, why pay more for the preservative or whatever they put into that bottle?!
With a salad this yummy, who wants summer to end so soon!?
Roasted Asparagus and Shrimp Salad:
Salad Greens or Mesclun Mix for 2 people
8 Pieces of Shrimps (21 to 24-count)
1 Small Bunch of thin Asparagus
1 Small Handful of Grape Tomatoes
1 Tablespoon Fresh Basil, chiffonade
1 Tablespoon Oregano, chiffonade
1 Tablespoon Dijon Mustard
2 Teaspoons Honey
2 Tablespoon Red Wine Vinegar
2 Tablespoons of Olive Oil, plus more for roasting
Kosher Salt and Freshly ground Black Pepper
Parmesan Cheese Shaves for Garnish
Preheat oven 400 degrees F.
Wash salad greens and tomatoes, drain in a salad spinner. Wash and pad dry the asparagus and shrimps. Trim off last 3 inches of asparagus and discard (or use them for soup base in other recipes). Cut asparagus in thirds. Place them on baking sheets lined with foil. Use a piece of foil to make a small container (fold up all sides) for the shrimps and place next to the asparagus on the baking sheet. Drizzle olive oil on asparagus and shrimps, sprinkle kosher salt and pepper evenly on top. Roast asparagus for 15 minutes and take out the shrimps after 7 minutes.
In a small bowl, whisk together the mustard, honey, vinegar, a pinch of salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens, basil and oregano in a medium bowl and add enough dressing to moisten. Arrange on plates, top with shrimps, asparagus and a few shaves of parmesan cheese. Serve immediately.