SHRIMP, GRAPE AND GORGONZOLA SALAD

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SHRIMP, GRAPE AND GORGONZOLA SALAD image

Categories     Shellfish

Yield Makes 6 luncheon servings

Number Of Ingredients 10

*2 lbs. salad shrimp, cooked, drained and chilled
*2 to 3 ribs celery, chopped
*2 cups seedless grapes, halved (I use red because I like the color contrast)
*3 scallions, thinly sliced on the bias
*2 oz. cider vinegar
*5 oz. extra-virgin olive oil
*pinch each dried thyme and tarragon
*salt and pepper to taste
*3 oz. crumbled Gorgonzola
*Romaine lettuce, washed and torn into bite-sized pieces

Steps:

  • In a small bowl, whisk together the cider vinegar, extra-virgin olive oil, salt, pepper, dried thyme and dried tarragon. Set aside. Line a salad bowl with the Romaine lettuce. Add the shrimp, celery, grapes and scallions. Chill until ready to serve. Just before serving, whisk the Gorgonzola into the vinaigrette. Pour the vinaigrette over the salad and toss to coat. Serve at once with crusty bread.

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