Authentic Italian Cuisine, Also Featuring Authentic Polish CuisineAuthentic Italian Cuisine

Salad


Shrimp Salad with Asparagus
 (Serves 4)

Ingredients:

150 gr. or 5 oz. Medium Shrimp (21-25 per pound), peeled, deveined and blanched
110 gr. or 4 oz. Asparagus tips – washed and boiled until crisp
90 gr. or 3 oz. Green beans – washed, cut in half and boiled until crisp
50 gr. or 2 oz. White or crimini mushrooms, washed and sliced
50 gr. or 2 oz. Oyster mushrooms – tops only
25 ml. or. 2 tbsp. Extra Virgin Olive Oil
1 head Boston Lettuce
1 head Radicchio
4-5 Basil leaves or other herbs of your liking

Dressing:

125 ml. or 4 oz. Sunflower Oil
25 ml. or ¾ oz. Sherry Vinegar
15 gr. or ½ oz. Shallot – finely chopped
20 ml. or 4 tsp. Sesame Oil
salt and pepper


Method:

First prepare all the ingredients as per the recipe.

Sauté the white (or crimini) and oyster mushrooms with the olive oil and set aside to cool.

For the Dressing:

  1. Combine sunflower oil, sherry vinegar, chopped shallot some salt and freshly ground pepper.
  2. In a bowl, combine the shrimp, asparagus, green beans, basil leaves and cooled mushrooms.
  3. Add the dressing and refrigerate for ½ an hour.
  4. To serve, line a plate with the Boston and Radicchio leaves and place the shrimp salad in the centre. Drizzle a few drops of sesame oil over each portion before serving.
Mushroom Salad with Herb Vinaigrette Appetizer (Serves 4)

Ingredients for the Salad:

3-4 oz. or 85-120 gr. Assorted mushrooms eg. shitake, oyster, portobello, chanterelle
3 tsp.or 15 ml. Butter
1 oz. or 30 ml. Extra virgin olive oil
½ head Radicchio
1 head Belgian Endive
¾ lb. or 340 gr. California Mix Salad
4-5 per person Black olives
3-4 per person Sun dried tomatoes
½ bunch Chives

Ingredients for the Vinaigrette:

½ oz. or 15 gr. Raspberry vinaigre
Salt and pepper
1 tsp. or 5 ml. Worchestershire sauce
pinch Oregano
½ clove Garlic - minced
1 tsp. or 5 ml. Dijon Mustard
2 tbsp. or 25 ml. Extra Virgin Olive Oil
Juice of ½ a lemon
2 tbsp. or 30 ml. Orange juice
Salt and pepper

Method:

1.  Sauté the mushrooms with the butter and olive oil, for about 5 minutes. Salt and pepper to taste and allow to cool.

2.  Prepare the plates with the assortments of lettuces. Pour mushroom mixture over top. Decorate with the black olives, sun dried tomatoes, chives and then sprinkle dressing over the whole salad.

Method for Vinaigrette:

In a bowl, add vinaigre, salt, pepper, Worchestershire sauce, oregano, garlic and mustard. Mix well and add slowly add olive oil. Degrease with lemon juice and keep adding olive oil. Add orange juice and adjust taste with salt and pepper.