- 2
Ingredients
- Dressing Ingredients:
- (enough for at 6-8 salads but make it all so you can have the salad a few times)
- 4 oz. capers with juice (1/2 cup)
- 2 T minced roasted red pepper (from a jar)
- 2 T minced fresh parsley
- 1 1/2 tsp. Dijon mustard
- 1/3 cup red wine vinegar
- 1 cup extra-virgin olive oil
- (original recipe called for chopped boiled egg whites, which I couldn't convince myself was essential in this!)
- Salad Ingredients: (2 servings)
- 1 large handful shredded romaine lettuce
- 1 avocado, diced
- 3-4 small tomatoes, chopped
- 1/2 cup crumbled Feta (or less)
- 1/2 cup cooked salad shrimp
- fresh-ground black pepper to taste
Preparation
Step 1
Put capers with liquid, minced roasted red pepper, and minced parsley in food processor with steel blade and pulse 20-30 seconds, until ingredients are coarsely chopped, then place ingredients in small plastic bowl. Stir in Dijon and red wine vinegar, then whisk in olive oil a little at a time, until vinaigrette is emulsified. (Make dressing a day ahead if desired. Bring to room temperature before using.)
Put chopped romaine lettuce into medium-sized salad bowl, add about 2 T dressing and toss until lettuce is well-coated with dressing. (It will seem like too much dressing until you add the other ingredients.) Add chopped avocado, tomatoes, and shrimp, along with 1-2 T more dressing and toss gently. Season to taste with fresh-ground black pepper. Divide salad into two bowls and top each salad with crumbled feta.
This printable recipe from KalynsKitchen.com.