Entree Salads: Buffalo Chicken, Summer, & Thai Shrimp Peanut
RECIPES
SUMMER SALAD
▪Baby cucumber, sliced into thin coins
▪½ bulb fennel, shaved thinly
▪sweet corn, 1-2 ear’s worth
▪Cherry tomatoes, halved
▪1/2c/70g pine nuts, toasted at 350F/175C for 15min
▪Escarole, tops removed, hearts chopped into bite size pieces
▪Fresh basil
▪Fresh cilantro
▪Nice feta cheese, cut into rustic cubes
▪Pinch salt
▪Arugula
SUMMER SALAD VINAIGRETTE:
▪50g or 1/4c champagne vinegar
▪50g or 1/4c white vinegar
▪15g or 1 1/4Tbsp granulated sugar
▪5g or .75-1tsp kosher salt
▪40g or 3Tbsp whole grain mustard
▪25g (1 small) shallot
▪325 or 1.5c neutral oil (avocado, light olive, canola)
Add all ingredients except to a high sided container and blend. When combined, stream in oil while still blending.
THAI SHRIMP PEANUT SALAD
▪1lb/.5kg shell on, raw shrimp
▪1 baby cucumber, medium julienned
▪1 carrot, julienned/shaved
▪1 head Boston bibb lettuce, cut into chunks
▪¼ head cabbage, shaved or sliced thin
▪Fresh cilantro
▪Scallions, thinly sliced
▪Chopped peanuts (sifted after chopping to remove peanut sand)
To cook shrimp, bring 3L water to a boil. Salt water generously. Add shrimp, remove from heat and poach shrimp in water for 6 minutes. Drain and cool under cold water for a few seconds. Remove shells and cut into bite sized pieces.
PEANUT DRESSING FOR THAI SHRIMP SALAD
▪90g or 1/3c soy sauce
▪45g or 3.5Tbsp sesame oil
▪90g or 1/3c+1Tbsp rice vinegar
▪60g or 1/3c granulatedsugar
▪1 garlic, halved
▪1 knob (1-2”/5cm piece) of ginger, sliced thinly
▪150g or 2/3c peanut butter (no sugar added)
▪30g or 2Tbsp sriracha (or sambal)
Blend all ingredients until smooth and well combined.
BUFFALO CHICKEN SALAD
▪1lb/.5kg boneless skinless chicken thighs
▪Salt
▪Neutral oil
▪1 carrot, julienned
▪2 ribs of celery, thinly shaved
▪Head Boston bibb lettuce, cut into chunks
▪Curly kale (5-6 large leaves), stemmed and sliced thin
▪Scallions, sliced (for garnish)
▪Nice blu cheese
▪Celery leaves
To cook chicken, preheat nonstick skillet over med-high. Salt thighs on both sides. Add neutral oil to pan followed by chicken. It’s ok if they’re snug in the pan. Don’t touch the chicken. Side 1 should be getting browned for about 10min. Once golden brown and crispy on side one, flip to side 2 to cook for an additional 2-3mins.
BUFFALO RANCH DRESSING
▪1 egg yolk
▪10g or 2tsp worcestershire
▪150g or 1/2c frank’s hot sauce
▪1 garlic clove, halved
▪5g or 1 3/4tsp paprika
▪2g or 1/2tsp kosher salt
▪3g or 1tsp onion powder
▪35g or 1/8c sour cream
▪200g or just under 1c neutral oil (avocado, light olive, canola, etc)
Add all ingredients except oil to high sided container and blend. When combined, slowly stream in oil while still blending.
CROUTONS
▪1lb/.5kg loaf of decent bread, crust removed
▪75g/.5 stick of butter
▪Garlic powder
▪Salt
▪Additional oil, if needed (i’m using light olive)
Slice bread into small cubes. Toss with melted butter, a pinch of garlic powder, and pinch of salt. Add a squirt or 2 of oil if bread still looks dry. Spread onto a sheet tray and bake for 25min at 325F/165C.
