Easter Egg Salad with Shrimp and Sesame Ginger Dressing Recipe Rachael Ray

Easter Egg Salad with Shrimp and Sesame Ginger Dressing Recipe Rachael Ray

Here in Virginia we are a week or two away from  seeing  the first signs of spring, but  with a few days of 70 degree weather,  I have to say I have a big case of spring fever after the unusually cold and snowy winter we had.

Daylight savings begins this weekend, and before long Peter Cottontail will be making his way down the bunny trail. But before he arrives with jelly beans for Tommy and colored eggs for sister Sue, you may want to check out these showy radishes, appropriately named Easter Egg Radishes.

Typically available in the spring, Easter Egg Radishes boast attractive hues of pink, red, purple, violet and white, with  pure white flesh and fringy green tops. Their texture is firm, crisp and tender  with flavor that  is  is mild yet a bit spicy. 

The blend of striking colors makes a lovely salad presentation, which is exactly what I did with them for my lunch today. If you read my last post Double Chocolate and Caramel Torte with Hazelnut Gelato, you will know why I am now compensating with this light salad.

I like to brush the shrimp (shell on) with just a little bit of olive oil, and seasoned with salt before coooking them in a grill pan. You get a lot more flavor this way.


Ingredients

    * Dressing:
    * 1 1/2 tablespoons honey
    * 1 1/2 teaspoons minced ginger root
    * 4 tablespoons sesame oil
    * 2 tablespoons olive oil
    * 2 tablespoons rice wine vinegar
    * 3/4 teaspoon sea salt
    * 1/2 teaspoon freshly ground pepper
    * Whisk all ingredients together in a small bowl.
    * Salad:
    * 16 large shrimp
    * 1 1/2 teaspoons olive oil (for brushing shrimp)
    * salt
    * 1 head red leaf lettuce, leaves torn (about 4 cups)
    * 2 cups baby spinach
    * 1 head green leaf lettuce, leaves torn (about 4 cups)
    * 1 bunch Easter Egg Radishes, trimmed and sliced thin
    * 2 tablespoons black sesame seeds

Directions

1. Preheat grill pan over medium high heat. Brush both sides of shrimp with olive oil and season with salt. Place on grill pan and cook shrimp 2 minutes per side, until shrimp has turned pink and beginning to curl. Remove shells and devein shrimp.
2. Place lettuce/spinach mixture in a large salad bowl; add desired amount of dressing and toss well. Divide greens among 4 plates. Top with slices of radish. Sprinkle with black sesame seeds, and top each salad with 4 shrimp.
3. 4 servings 

 

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