Tag: main course

Breads, Pasta, Rice, Grains, Fish and Shellfish, Main Course, salad, Vegetables and Salads, Vegetarian

Why I Cook and a recipe for Shrimp, Bulgur and Kale Salad

by Lynda Balslev25 Comments on Why I Cook and a recipe for Shrimp, Bulgur and Kale Salad
Why I Cook and a recipe for Shrimp, Bulgur and Kale Salad

I think many of you understand what I mean when I say that life right now is a little tilted. There is a new normal to many assumptions and expectations we have taken for granted. Some of this is organic: Life changes. Kids grow, parents age, we shift. Some of this is external, a result of the state of the world as we know it, affecting finances, jobs, homes, security – even the weather. We all have our own mix of ingredients that concoct a recipe, a plan, for life. Yet, the only sure thing is that there is no sure thing. And this is why I like to cook.

A while back, I was asked by a writer, cook and friend, Why do I cook? Since then I’ve given that question much thought and come up with numerous answers. If I had to choose one, this would be it: Not only does cooking nourish on a daily basis, stroking the senses and filling the belly, it’s predictable, methodical and intensely personal. While paradigms may shift, and new normals unfold, there is a consistency to cooking, rooted in history, embracing the present, telling a story and binding a family – colored by a sensuality and creative fingerprint that nudges the soul. I might not have a crystal ball, but I can predict my dinner, and I will make it happen. When I cook, I surrender to its principles, meditate on the process, and revel in its artistic shape. The power to create and provide the sustenance that nourishes and connects the people who touch us is a most simple and powerful gift which we can realize for ourselves and loved ones every single day, no matter the turns that life takes. That is why I cook. Why do you like to cook?

Shrimp, Bulgur and Kale Salad

There is something intrinsically satisfying about a grain salad. Hearty, fresh and toothsome, brimming with greens and chopped vegetables, it’s both nutritious and versatile. Feel free to substitute farro, quinoa, wheat berries or couscous for the bulgur, and toss in your favorite seasonal vegetables. Top it with shrimp, chicken, steak, or, for a vegetarian version, sprinkle with feta cheese. Serves 4.

For the bulgur and kale salad:
1 1/2 cups bulgur
1 1/4 cups hot water
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon Tabasco or hot sauce
6 large Tuscan/Lacinato kale leaves, tough stems removed, chopped
2 scallions, white and green parts thinly sliced
1 large carrot, finely grated
1 small red bell pepper, stemmed and seeded, finely diced
1/2 small red onion, finely chopped, about 1/2 cup
1/4 cup each chopped fresh flat leaf parsley, mint and cilantro

For the shrimp:
1 tablespoon extra-virgin olive oil
3/4 pound medium shrimp, shelled and deveined
1/2 teaspoon crushed red chili flakes, or to taste
1/2 teaspoon salt
1/2 lemon

Prepare the salad:
Place the bulgur in a large bowl. Pour the water over the bulgur and stir to combine. Add lemon juice, olive oil, salt, pepper, cumin and Tabasco. Stir again. Set aside until the liquid is absorbed and the bulgur is tender but chewy, about 20 minutes. Add the remaining ingredients and stir well. Taste for seasoning. If necessary, add more olive oil to moisten the salad.

Heat 1 tablespoon olive oil in a skillet or grill pan over medium high heat. (If using a grill, prepare grill for direct cooking over medium heat.) Cook or grill shrimp, turning once, until their color turns pink and they are just cooked through the center, about 2 minutes per side. Transfer to a bowl. Sprinkle with chili flakes, salt and drizzle with juice from half a lemon.

To serve, arrange salad on a platter or divide among serving plates. Top with shrimp. Garnish with extra red chili flakes and chopped parsley.

If you like this, you might enjoy these recipes:
Warm Steak and Farro Salad with Golden Beets and Chickpeas from TasteFood
Spiced Bulgur Pilaf with Pine Nuts and Currants from Cookin’ Canuck
Red Quinoa and Kale Slaw from TasteFood
Layered Quinoa Salad with Beet Vinaigrette from Family Fresh Cooking

Appetizers, Breakfast, Eggs, Main Course, Tians and Casseroles, Vegetables and Salads, Vegetarian

Swiss Chard and Kale Frittata

by Lynda Balslev16 Comments on Swiss Chard and Kale Frittata
Swiss Chard and Kale Frittata

For the past month I’ve been receiving a box of organic produce each week from a new CSA (Community Supported Agriculture) in the Bay area called Full Circle. They are the West Coast’s leading organic produce delivery service, and have recently expanded into Northern California, supplying farm fresh ingredients from local farmers to the Bay area community. They reached out to me with an invitation to try their service. Since I am a sucker for produce and buy organic as much as possible, how could I resist? Now, each Wednesday morning I wake to a carton outside my front door filled with a selection of fruits and vegetables supplied by local organic farms. It feels like Christmas. I never know what I will get (although, they are happy to supply any requests I might have), but I prefer the surprise. It saves me a few trips to the market, and my refrigerator stays full with just-fresh produce that I use for cooking inspiration.

I made this tart as an appetizer for dinner last night. It was a great way to use the Swiss Chard I received in my box this week. I also added kale, since I always have kale in my refrigerator. I served the tart at room temperature and cut it in random pieces that I arranged on a cutting board for everyone to eat with their fingers. It was a nice rustic presentation that tasted great with a glass of chilled rosé on a warm summer evening.

Swiss Chard and Kale Frittata
Loosely adapted from a recipe by Mario Batali

Serves 4 to 6 as a light course or 8 as an appetizer

2 pounds Swiss chard and/or kale, washed, tough stems removed
Salt
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, chopped
1/2 teaspoon red chili flakes
1/2 cup Italian parsley sprigs, coarsely chopped
4 large eggs
1/2 cup finely grated Pecorino Romano cheese, divided
1/2 teaspoon freshly ground black pepper
1/4 cup breadcrumbs (I use Panko)

Heat the oven to 350 F. Bring a large pot of salted water to a boil. Add the chard and kale. Blanch until the greens soften and brighten in color, 2 to 3 minutes. Drain the greens, then refresh under cold water. Lay the leaves on a kitchen towel and blot dry. When cool enough to handle, coarsely chop.
Heat 2 tablespoons olive oil in a large (12-inch) oven-proof skillet over medium-high heat. Add onions, garlic, chili flakes and 1/2 teaspoon salt. Sauté until onions are limp and turning golden brown. Add the chard and kale. Sauté until the greens are wilted and all of the ingredients are well incorporated. Remove the skillet from heat.
Whisk eggs, 1/4 cup grated cheese, 1/2 teaspoon salt and black pepper together in a bowl. Pour over the greens. Gently nudge the greens around to evenly distribute the eggs. Mix the remaining 1/4 cheese and breadcrumbs together in a small bowl. Sprinkle evenly over the tart. Bake in oven until eggs are set and the top of the tart is tinged golden brown, about 45  minutes. If desired, run the tart under the broiler to further brown the top, 1 minute. Serve warm or at room temperature.

Breads, Pasta, Rice, Grains, Main Course, Pasta, Pork

Adult Spaghettio’s: Anelletti with Bacon, Peas and Sweet Potato

by Lynda Balslev9 Comments on Adult Spaghettio’s: Anelletti with Bacon, Peas and Sweet Potato
Adult Spaghettio’s: Anelletti with Bacon, Peas and Sweet Potato

~ Anelletti, Bacon, Sweet Potato, Peas, Sage, Parmigiano ~

This recipe is a celebration of bacon. Not just any bacon, but a wedge of my own home-cured bacon: a wicked habit I developed after a year of making my own charcuterie courtesy of Charcutepalooza. Since then, I always have a stash of bacon on hand, portioned from a hefty slab I cure every few months.

Once again I found myself this week at the dinner hour when I hadn’t shopped and the refrigerator was bare. (How does this happen when I cook and write about food?)  In this situation, an easy improvised pasta dinner is on the menu. Naturally, I reached for a hunk of bacon, cubed and fried it, rendering a slick of fat. Normally I would discard the fat and proceed from there, but since it was my own bacon, I wasn’t ready to part with it, preferring to celebrate it somehow, so I dumped a chopped sweet potato unearthed from the vegetable bin into the pan, frying the potato until glistening and tender. Not quite finished, I gave a few semi-wilted sage leaves a reprieve (I said my refrigerator was empty) and fried them until crisp. Now I was ready to discard the bacon fat, all but a tablespoon, which I used to sauté a little garlic and and a handful of peas just long enough to release the garlic’s aroma and brighten the peas.  Then all of the ingredients, redolent with bacon, converged in a bowl with a wonderful pasta I discovered in my pantry, smuggled home from a long-ago trip to Italy. I call them adult spaghettio’s.  Continue Reading Anelletti with bacon, Peas and Sweet Potato

Condiment, Fish and Shellfish, gluten-free

Roasted Sea Bass with Olivada and Tomatoes

by Lynda Balslev14 Comments on Roasted Sea Bass with Olivada and Tomatoes
Roasted Sea Bass with Olivada and Tomatoes

When it’s summertime, I usually have a jar of olivada in the refrigerator. It’s a briny mixture of olives, pine nuts and garlic – perfect for the heat when we crave salt. Its flavors are sharpest when the olivada is freshly made, and we enjoy it simply slathered on bread or crostini with a chilled glass of rosé. The longer the olivada sits in the refrigerator, its flavors mellow and soften, losing some of its pungency.  Then I will toss it with pasta or sprinkle it in salads or over pizza. It’s also a handy garnish for meats and fish. I used the last bit of our latest batch of olivada on these sea bass filets. The salty olives and crunchy pine nuts were a perfect accompaniment to the flaky olive oil roasted fish filets and sweet tomatoes.

Roasted Sea Bass with Olivada and Tomatoes 

Halibut or swordfish may be substituted for the sea bass. Serves 4.

4 one-inch thick sea bass filets, about 2 pounds
1 cup grape tomatoes
1/4 cup extra-virgin olive oil
1 cup olivada
Juice of 1 lemon
Freshly ground black pepper
Sea salt
Fresh parsley or pea tendrils as garnish

Preheat oven to 350 F (180 C). Arrange fish filets in one layer in a baking dish. Scatter the tomatoes around the filets. Drizzle fish and tomatoes with olive oil, turning the filets to coat. Spread the olivada over the tops of the filets. Squeeze the lemon juice over the fish and tomatoes. Sprinkle with pepper and a little salt (the olivada will also add salt). Bake in oven until fish is just cooked through, 25 to 30  minutes. Remove from oven. Serve hot garnished with parsley.

Appetizers, Denmark, Main Course, Meat, meatballs

Spiced Meatballs with Cranberry Compote, Yogurt and Dill

by Lynda Balslev13 Comments on Spiced Meatballs with Cranberry Compote, Yogurt and Dill

It’s time to get fresh and meaty. I created this recipe for an upcoming class I am teaching at Cavallo Point in Sausalito, California on Scandinavian cooking. While traditional Scandinavian cooking may be heavy and meat focused (especially in the winter) it delightfully tips to an abundance of fresh produce in the warmer, brighter summer months. This recipe marries the Nordic climate extremes with a spin on the Swedish meatball, which is traditionally pan-fried and then napped with a warm cream sauce. These ground meat patties are transformed into fun finger food, freshened and brightened with tufts of parsley and dill. The heavy sauce is replaced by crisp lettuce leaves for wrapping  and a sweet-piquant cranberry compote and a dab of yogurt.  Continue reading Spiced Meatballs with Cranberry Compote

Breads, Pasta, Rice, Grains, Main Course, Meat, salad, Vegetables and Salads

Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas

by Lynda Balslev14 Comments on Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas
Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas

~ Beef Ribeye, Farro, Golden Beets, Spring Onion, Chickpeas, Tarragon ~

It’s safe to say that everything I bought today at the market ended up in this dish. Sweet onions, golden beets and fresh chickpeas vied for my attention this morning at the farmers’ market, so I did what any sensible person would do. I bought all of them. Moving on to the local ranch’s stall displaying their glistening meat, I  continued my spree and snagged 2 seriously soft and richly marbled rib eye steaks, each weighing in at nearly 1 pound each. I wasn’t sure exactly how I would put our dinner together, but I knew it would be magnificent with these fresh and earthy ingredients.

Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas
Serves 4

3 medium golden beets, peeled, cut in 1/2 inch batons or wedges
1 large sweet yellow onion, halved lengthwise, each half thickly sliced in wedges
Extra-virgin olive oil
Salt
Freshly ground black pepper
2 1/4 cups chicken stock
1 1/2 cups farro
1 small garlic clove, minced
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon cayenne, or to taste
2 or 3 rib eye steaks, about 1 inch thick
1/2 cup shelled fresh chick peas
1/4 cup fresh tarragon leaves
Sriracha (optional)

Preheat oven to 375 F/190 C. Toss the beets and onion with 1 tablespoon olive oil. Season with salt and pepper. Bake in oven until beets are tender and onions are beginning to brown, about 45 minutes.
While the vegetables are roasting, prepare the farro: Combine the stock, farro and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook until the farro is tender but still chewy, about 30 minutes. Remove from heat and fluff with a fork. Stir in 1 tablespoon olive oil,  garlic, paprika, cumin and cayenne. Partially cover to keep warm.
Prepare the steaks: Season the steaks all over with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet or cast iron skillet over medium high heat. Add steaks, without overcrowding, and cook until brown on both sides, turning once, 6 to 8 minutes for medium rare. Transfer to a cutting board and let rest 5 minutes. Cut steaks crosswise in 1/2 inch thick slices.
While the steaks are resting, add the fresh chickpeas to the skillet and briefly saute over medium heat until their color brightens, 1 to 2 minutes.
To serve, spoon the farro into the center of a serving platter or divide among serving plates. Arrange steak in the center of the farro and drizzle with any accumulated juices. Place the vegetables around the steak and drizzle with any accumulated baking juices. Scatter the chickpeas over. Garnish with fresh tarragon. If desired drizzle with more olive oil. Serve warm with Sriracha sauce on the side.

Appetizers, Condiment, Fish and Shellfish, gluten-free, Main Course

Roasted Salmon with Green Olive and Almond Tapenade

by Lynda Balslev22 Comments on Roasted Salmon with Green Olive and Almond Tapenade

I’ll be honest. The real star of this salmon dish is the green olive and almond tapenade. No offense to the salmon, which is sublime as always.  But, frankly, this tapenade is positively addictive, adding salty, briny brightness and crunch to the buttery salmon. So, if possible, make a double batch of the tapenade. Then you will have extra to smear on a slice of bread or swipe a carrot stick through. You might even find yourself eating it straight up from a bowl with a spoon. I’m speaking from experience.

Roasted Salmon with Green Olive Tapenade

Active Time: 10 minutes
Total Time: about 40 minutes
Serves 4; makes about 1 1/2 cups tapenade

Tapenade:
12 ounces pitted green olives
1/2 cup almonds, toasted
2 anchovies, drained
1 large garlic clove
2 teaspoons capers
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper

Salmon:
4 (6 ounce) salmon fillets, pin bones removed
2 tablespoons extra-virgin olive oil, plus extra for garnish
Juice of 1/2 lemon, plus 4 lemon wedges for serving
Salt and freshly ground black pepper

1. Make the tapenade: Place all of the ingredients in the bowl of a food processor and process to a coarse paste, without letting it get mushy. (The tapenade may be stored in the refrigerator for up to three days.)
2. Heat the oven to 350°F. Arrange the salmon in one layer in a roasting pan, skin side down. Drizzle with 2 tablespoons oil and the lemon juice. Lightly season with salt and pepper. Bake in the oven until the salmon is just cooked through the center, about 25 minutes, depending on the thickness of the filets.
3. Transfer to serving plates and top each filet with about 2 tablespoons of the tapenade. Serve with a lemon wedge.

Lamb, Meat, one-pot, Soups and Stews

Lamb Stew with Raisins and Honey

by Lynda Balslev17 Comments on Lamb Stew with Raisins and Honey

~ Moroccan Lamb Stew with Raisins and Honey ~

It’s the time of year when I have an urge to travel. Call it cabin fever, restlessness, or simply the craving to be somewhere different, where it’s warm, spicy and balmy. The sights, smells and sounds of new cultures are revitalizing. Time slows down, and the smallest details are observed and savored  amidst a kaleidescope of impressions. It just so happens that this is also the time of year when my urge to travel collides with real life. It’s the middle of the school year, I have work deadlines, and the contents of my piggy bank were spent at Christmas. So I improvise, and my travels occur in the kitchen, where I replace my passport with the jars in my spice drawer and concoct recipes inspired by the exotic flavors, heat and aromas of far flung destinations.

This lamb stew takes inspiration from a traditional Moroccan meat and vegetable tagine and Mrouzia, a rich celebratory stew prepared in the days following  Eid Al Kebir  – or the Festival of Sacrifice. It’s meant to be sweet, enhanced with dried fruit and honey, but I have scaled the sweetness back to my taste while adding tomato paste and carrots for more freshness.  The spice list is lengthy, but attainable. It’s a compilation of spices similar to those found in Ras El Hanout, a spice blend that is a staple in North African cuisine.

Lamb Tagine with Raisins and Honey
Serves 4

1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cayenne
Salt
2 pounds lamb leg or shoulder, excess fat trimmed, cut in 1 inch chunks
3 tablespoons olive oil, divided
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon freshly grated ginger with juice
2 cups chicken stock
1/4 cup tomato paste
2 carrots, cut in 1/4 inch slices
1 cup golden raisins
1 tablespoon honey, or to taste

Combine all of the dried spices and 1 teaspoon salt together in a small bowl. Toss the lamb with 2 tablespoons olive oil in another bowl. Add the spices to the lamb; mix to thoroughly coat. Cover and refrigerate at least 4 hours and up to 24 hours.
Heat 1 tablespoon olive oil in a dutch oven or large pot with a lid. Add lamb in one layer in batches, without overcrowding. Brown on all sides. Transfer to a plate. Add onion, garlic and ginger to the same pot. Saute until fragrant and onion begins to soften, 2 minutes. Return lamb with any collected juices to the pot. Add chicken stock, tomato paste and 1 teaspoon salt. Add more stock, if necessary, to cover the lamb.
Bring to a boil; reduce heat to a simmer. Cover and cook, stirring occasionally, until lamb is very tender, about 2 hours.
When lamb is tender, add carrots and raisins. Simmer, uncovered, until sauce reduces and thickens to a thick stew consistency and the carrots are tender, about 30  minutes.  Stir in honey. Taste for seasoning. Serve warm, spooned over couscous.

Appetizers, Charcutepalooza, Food Blog Events, gluten-free, Meat, Pork

The Boar and the Pig: Pâté de Campagne

by Lynda Balslev21 Comments on The Boar and the Pig: Pâté de Campagne
The Boar and the Pig: Pâté de Campagne

~ Boar Pâté with Cranberries and Pistachios ~

Any excuse I have to make pâté is a gift, so this month’s Charcutepalooza challenge (packing) was a bit like an early Christmas. In charcuterie terms, packing involves jamming a terrine with ground spiced meat, spirits, eggs and cream and baking it in a water bath.  The resulting baked brick of spiced and fortified meat is weighted down and banished to the refrigerator to sit for a day or two to become comfortable with it’s brash flavorings while anticipation builds –  just as it would the day before Christmas as you eye unopened presents placed beneath the tree. When the time is right (2 days at least) the terrine is retrieved from the refrigerator and its wrapping discarded, uncovering a rich, meaty country pâté, chunky with nuts and fruit.

I have fiddled with this recipe over the years, and lately become enamored of wild boar. Boar reminds me of Europe, where it is a frequent ingredient in charcuterie. It may be purchased in specialty stores, through a butcher or mail order. Boar is a flavorful meat, kind of a cross between pork and lamb, that lends depth to the pâté. Since it’s so lean, it’s important to combine it with a fattier cut of meat such as pork shoulder.

Country Pâté with Boar, Cranberries and Pistachios

This pâté is a perfect appetizer or easy dinner with cheese and salad. Begin at least two days before serving to allow the flavors to develop. (Veal may be substituted for the boar.)

Serves 20

1 pound ground boar shoulder (or veal)
1 pound ground pork shoulder
3 garlic cloves, minced
2 teaspoons salt
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon ground coriander
½ teaspoon ground cloves
3/4 pound bacon, coarsely chopped
2 tablespoons unsalted butter plus extra for greasing terrine
1 medium yellow onion, finely chopped
2 eggs, lightly beaten
1/3 cup heavy cream
1/3 cup Calvados
1/4 cup shelled pistachios
1/4 cup dried cranberries
Coarsely ground peppercorns for garnish

If you are grinding your own meat, then cut the boar and pork in 3/4 inch cubes. Place in a large bowl. Add garlic, salt, pepper, thyme, allspice, coriander and cloves. Mix to thoroughly coat the meat. Cover and refrigerate 6 hours or overnight. Grind with a meat grinder before proceeding.

If you are using ground meat, combine boar and pork in a large bowl. Add garlic, salt, pepper, thyme, allspice, coriander and cloves. Mix thoroughly; refrigerate up to 24 hours.

Preheat oven to 350 F. (180 C.) Remove meat from refrigerator. Add bacon and return to refrigerator while you prepare the onions. Melt 2 tablespoons butter in a skillet over medium heat. Add onion and sauté until translucent but not brown, 6 minutes. Cool to room temperature. Stir into the meat.
Combine eggs, cream and calvados in a small bowl. Add to meat and mix well.
Butter a loaf pan or terrine. Press one third of the meat into the terrine. Sprinkle evenly with half of the pistachios and cranberries. Press another third of the meat into the terrine. Top with remaining pistachios and cranberries. Cover with remaining meat. Cover terrine tightly with foil. Prick 2-3 holes in the foil. Place terrine in a baking pan. Pour boiling water into the baking pan until halfway up the sides of the terrine. Bake in oven until meat thermometer inserted in the center reads 155 F. about 1 1/2 hours. Remove from oven and remove terrine from the water bath. Place a terrine press over the pate (or a cutting board with cans on top) and cool completely. Transfer to refrigerator and let sit 1-2 days before serving. To serve, un-mold pate. Scrape off any congealed fat. Cut in slices, ½ inch thick. Sprinkle with additional peppercorns if desired. Serve with cornichons, Dijon-style mustard and fresh French baguette or peasant bread.

What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and partnering with Food52 and Punk Domestics. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie.

Appetizers, Fish and Shellfish, gluten-free, Main Course, recipe, salad, Vegetables and Salads

Shrimp and Feta Salad

by Lynda Balslev19 Comments on Shrimp and Feta Salad

~ Mixed Greens, Shrimp, Feta, Tomatoes, Cured Olives ~

Shrimp and feta cheese make a perfect couple. The sharp salty cheese is a perfect complement to the briny sweet shrimp. I like to combine these two friends in rice or orzo dishes. I also enjoy baking them in a gratin with tomatoes and olives, drizzled with ouzo – which was my original intention for dinner tonight. However, time got the best of me, and for a super quick fix I tossed the shrimp in this salad instead. What would have been a simple green salad graciously accommodated sautéed shrimp and chunks of feta, transforming itself into a light and fresh main course. As for the ouzo, it was hardly bypassed, but turned into an apertif to launch our dinner. A very acceptable compromise, indeed.

Shrimp and Feta Salad

I also added red corn kernels to the salad, because I had them – and they looked so pretty with the shrimp. Serves 4.

For the vinaigrette:
1 small garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Whisk all of the ingredients except the oil together in a small bowl. Slowly whisk in the olive oil in a steady stream to emulsify. Set aside.

For the salad:
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes
16 medium shrimp, shelled with tails in tact, deveined
8 cups mixed greens, such as red oak, bibb, arugula
1 1/2 cups cherry tomatoes, halved if large
1/2 red pepper, seeded, membranes removed, thinly sliced
1/2 small red onion, thinly sliced
16 black olives (brine cured or kalamata)
6 ounces feta cheese, crumbled
Italian parsley leaves

Heat the oil and red pepper flakes in a skillet over medium-high heat. Add shrimp in one layer, without overcrowding the pan. Cook, turning once, until bright pink on both sides, about 1 minute each side. Transfer shrimp to a plate. Cool.
Combine the greens, tomatoes, red pepper and onion together in a large bowl. Drizzle 1/4 cup vinaigrette over the greens and toss to coat. Divide among plates. Scatter olives and feta over the salad. Arrange shrimp on top. Drizzle with additional vinaigrette to taste. Garnish with parsley. Serve with bread or pita.