Artichoke, Cauliflower & Shrimp Ensalata |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This serves 2 as the main meal or 4 as a side salad.Lovely combination of flavors. Do not over cook the cauliflower and make sure it is cool before tossing with other ingredients Ingredients:
1 head cauliflower, broken into small florets |
1 can water-packed artichoke hearts, drained cut into quarters |
1/4 cup whole pitted black olives |
8 ounces fresh shrimp or 8 ounces frozen shrimp, washed & drained |
lettuce leaf (for garnish) |
1 slice lemon, rind of (to garnish) |
1/2 lemon, juice of |
1 tablespoon fresh parsley, snipped |
1/3 cup lite olive oil (use virgin if you wish) |
2 green onions, chopped (white & green) |
1/4 cup white wine vinegar |
1 teaspoon sugar |
1/2 teaspoon dried thyme |
salt and pepper |
1/8 teaspoon ground red pepper (optional) |
Directions:
1. Steam the cauliflower for 5 minutes so they are still crisp, cool.
2. Mix all the vinaigrette ingredients except oil.
3. In a blender slowly add the oil in a steady stream while the blender is on.
4. Gently toss the cailiflower, artichokes, olives and shrimp, season.
5. Arrange cauliflower etc.
6. on individual plates on a lettuce leaf, chill.
7. To Serve pour dressing over, or serve on the side, garnish each plate with a piece of lemon peel.
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