Taste of the Town: The Perfect Summer Dinner Salad
In this episode of Taste of the Town, host Marjorie Wordlaw keeps it simple for summer and makes a refreshing salad as the main course for dinner. Roasted shrimp and bacon bring great protein to a Summer Salad Board meal.
Summer Salad Board
20-24 x-large shrimp, peeled and deveined, about 1 ½ – 2 pounds
1/3 cup olive oil
1 ½ teaspoons salt
1 teaspoon pepper
8 slices, thick cut bacon, cooked and left in strips
4 hard boiled eggs, halved
Sharp Cheddar Cheese, 8 – ¼ inch slices from a block (or your choice)
2 – 3 Heads of Romaine lettuce
2 pickling cucumbers (or your choice)
1 pt. assorted cherry or grape tomatoes
1 red onion, sliced
Pepper Jack Crisp Crackers (or croutons)
Blue Cheese and/or Caesar Dressing (or use your favorite)
Directions: Preheat oven to 450 degrees. Peel and devein your shrimp leaving the tails on, making sure you’ve drained and paper towel dried them after rinsing. Put into a medium bowl and drizzle with the olive oil and salt and pepper, tossing with your hands to make sure shrimp are evenly coated. Place on a cookie sheet in a single layer on the middle rack and roast for approximately 8 – 10 minutes. Check around 6 – 7 minutes, shrimp should be pink with white flesh. Do Not Overcook! Using your creativity arrange lettuce and salad ingredients on the cutting board for a pretty and colorful presentation. When peeling cucumber, partially peel strips or take fork tines and run down the length of the cucumber, so that round slices have decorative edges. Put salad dressings and crackers in bowls alongside the salad board. Serves 4 generously.
Additional options for your salad board: Sliced chicken breasts, steak, ham, turkey, asparagus, whole green beans, haricot verts, broccoli, all bell peppers, mushrooms.
Serve with a nice chilled white wine; I chose J. Lohr Arroyo Vista Chardonnay.
Taste of the Town airs on BNC Saturday and Sundays at 10 AM ET.