The March bon appetit magazine is full of many recipes that I will be trying in the near future. Today I put together the Greek Salad with Avocado, Shrimp, and Caper Vinaigrette (too long of a name-how about Greek Shrimp Salad)
This recipe was a request from a reader looking for the recipe of the salad she was served in Maui at Nick's Fishmarket Maui at the Fairmont Kea Lani resort.
Here it is-my substitutions are in italics:
1 cup olive oil 1/2 cup
1 4 oz jar capers with liquid
1/3 c red wine vinegar
3 hard boiled eggs, white only, minced
2 T minced roasted red peppers from jar
1 T fresh parsley
1 1/2 t Dijon mustard 2 T
10 plum tomatoes, cut into wedges
3 avocados, halved, pitted, peeled and diced
2 Maui onions chopped white sweet onion
3 c shredded romaine 2 bags romaine-10 0z
1 1/2 c crumbled feta cheese 3/4 c feta cheese
1 1/2 c cooked bay shrimp 1 pound large shrimp
15 green olives
5 boiled egg whites
Vinaigrette/Whisk all ingredients in medium bowl to blend. Cover and refrigerate overnight.
Salad/Combine all ingredients in large bowl. Add vinaigrette to salad and toss to coat. Serve vinaigrette on side. I would never drench the salad in all of this oil. Season to taste with salt and pepper.
This salad is wonderful! Fresh, crunchy, delicious. Lots of protein, good fats, good stuff. The recipe made a the huge Tupperware bowl full-I'll be eating it for a few days :)