This is a wonderful, quick and easy recipe that uses the Shallot & Sherry vinaigrette.  If you are able, fresh shrimp off a boat is the best way to make the salad, but those of us that are not as lucky to live near a dock with shrimp boat, can easily make this recipe using pre-frozen shrimp.  From the 3 least expensive frozen shrimp bags – Trader Joe’s, Costco & Safeway, I found that the Safeway “WaterFront Bistro” large shrimp 2 lb. bag with shell is excellent and convenient.  Usually these bags are on sale for $12 to $14 and there are approximate 60 shrimp in each bag.  I use approximately 10 shrimp per salad plate.  If you like spinach leaves, substitute with the mesclun greens.

INGREDIENTS

10 peeled and deveined shrimp per plate

Mesclun Greens

¼ to ½ cup of finely shredded Parmigiano-Reggiano cheese or similar

Olive oil – enough to cover the bottom of the pan

¼ cup white wine

¼ cup chicken stock

1 large shallot, finely sliced

Shallot-Sherry or Classic Vinaigrette

DIRECTIONS

With oil covering the bottom of your pan and using a medium high flame, sautée the shallots, add the wine and stock and let come to a boil.  Toss in the shrimp and cook until pink.  Turn off the heat, add the cheese and mix well.

On a plate with mesclun greens, add the shrimp mixture and pour a tablespoon of the wine – stock liquid over shrimp.  Shake vigorously the vinaigrette in the SaladSuccess shaker, and pour a little less that usual on top of your salad.  If you’d like, add an extra sprinkling of the parmesan cheese, soft boiled egg or garden tomatoes when in season.

INGREDIENTS

Extra Virgin Olive Oil

Sherry Vinegar

1 large shallot – rough chop

1 spoonful. of Dijon Mustard

Salt & Pepper to taste

DIRECTIONS

Olive oil up to the blue oil line of the SaladSuccess Shaker

Add vinegar to the blue vinegar line

Add chopped shallot and Dijon mustard

2 dashes of salt

1 dash of pepper

Shake vigorously

INGREDIENTS

Walnut Oil

Lemon Juice – about 6 freshly squeezed lemons, remember to strain

8 ounces Roquefort cheese

Salt & pepper

Directions

Pour walnut oil up to the blue oil line

Add lemon juice

Add salt & pepper to taste

Add Roquefort cheese*

Shake vigorously in SaladSuccess shaker

Unscrew SaladSuccess top and pour enough dressing over bed of greens.

* If you want this dressing to be more flexible, shake the dressing up (with salt & pepper)  BEFORE ADDING THE ROQUEFORT, pour enough dressing to the bottom of the salad bowl and add 4 ounces of Rocquefort. Place greens in the bowl, and let the salad rest until serving time.  Then toss.  You can use the remainder of the dressing for other salads and add tarragon or chives to flavor the vinaigrette.

Adapted from The Tante Marie’s Cooking School Cookbook by Mary Risley

My daily homegrown heirloom harvest!

I never had this dressing in France.  Seems the French are nuts about vinaigrette, and when traveling in the USA, are confused about “french dressing” .  So as a kid, I never understood the term “French Dressing”.  Later I found that this is a lovely tomato base dressing that works well for any green salad.  By creating a garlic infusion base, the dressing takes on a subtle flavoring.

INGREDIENTS

Olive oil

Red wine vinegar

Tomato paste

Mustard

Sugar

Garlic – 2 cloves peeled and chopped roughly

Salt & pepper

DIRECTIONS

Olive Oil to the 2/3 orange line

Vinegar to the top orange line

Add chopped garlic

3 heaping spoonfuls of tomato paste

1 heaping spoonful of mustard

1 spoonful of sugar

Salt & pepper to taste

Shake vigorously in SaladSuccess shaker

Refrigerate this dressing

Adapted from The Woman’s Day Cookbook

Ingredients

• Extra Virgin Olive Oil
• Balsamic vinegar
• 1 tsp. of Dijon Mustard
• Salt
• Pepper

Instructions

• Olive oil up to the oil mark
• Add vinegar to the vinegar mark
• 2 dashes of salt
• 1 dash of pepper
• 1 tsp of a smooth dijon mustard
• Shake vigorously