Yeah, yeah. I can hear your groans from here. Poor Heather is stuck in the land of eternal summer, no snow in July, no blizzards in November. I’ve been informed of the “heat wave” that hit Alberta with temperatures soaring to 35ºC. So y’all know what I’m complaining about.
Salads are perfect while it’s too hot to attempt turning on a stove.
The first salad incorporates tomatoes from the green house. A hint of arugula spices up red lettuce and spinach. Threw some roasted chicken breast for protein. Creamy Caesar dressing to top it all off.
The second salad can be done on the grill or on the stove. It’s really a toss-up for me: get a sunburn while cooking outside or heat up the house a little and crank up the fans. I decided to save my skin this time and used a grill pan on the stove. While I was assembling this salad, I had the jar of home-made dressing in one hand and tongs in the other. I decided to give the dressing one more shake to mix it up again just before adding some to the zucchini and shallots in a bowl. The lid was loose. Dressing went everywhere! The kids asked me what happened and all that came out was “Mommy made a BIG mess!”
Prawn Summer Salad
- 1/4 cup pine nuts
- 1/3 orange bell pepper, sliced
- 1/2 small shallot, sliced
- handful or so of greens (arugula, spinach, lettuce)
- 1 zucchini, peeled with a veggie peeler to make ribbons
- 2-3 prawns, heads on and all, rinsed
- Ponzu dressing (1 part Ponzu + 1 part agave nectar + 1 part lemon juice + 3 parts good olive oil + red chili flakes)
Toast the pine nuts in a dry pan, if you left the pan to pre-heat you might burn the pine nuts! Just a word of caution for you. Set the lightly toasted pine nuts aside. Add a little olive oil to the pan and grill the pepper and shallot. Meanwhile, put the lettuce(s) on the plate. You can briefly grill the zucchini, if it’s a baby and tender it doesn’t need to be cooked at all. Put the zucchini in a bowl and add the peppers and shallot. Grill the prawns until they are pink on both sides and curl into a C-shape. A couple of minutes per side. While the prawns cook, pour the parts of the Ponzu dressing in a narrow jar, put the lid on tightly and shake to emulsify. Pour some dressing into the bowl with the zucchini, peppers and shallot, toss to coat. Pile the zucchini on the lettuce. Rest the prawns on the pile. Garnish with toasted pine nuts. Additional dressing can be used from the jar, I like to leave it on the table during dinner.