Posted by: Food Lover | June 10, 2013

Paris Salad with Lemon Tahini Dressing


We call this the Paris Salad because it’s a dish we had enjoyed at a Bistro in Paris, France. After a late night we had rolled out of bed quite late, and we wanted something light but delicious. We were only just beginning to explore the world of salads,  trying to convince ourselves that it was not a barren wasteland of flavourless greens.  There are so many places that do salads badly, but they can actually be a delicious experience for those that like decadence and flavour. This quickly became one of our favourite salads to make at home!

Paris Salad1 Serving:

Ingredients:

• 3-5 shrimp
• sesame oil
• 1 clove garlic sliced

• Spring Green Mix
• Imitation Crab Sticks OR Real cooked crab meat
• 1/2 Avocado – sliced
• Celery – finely chopped
• Cucumber – chopped
• Cherry Tomato – halved
• Red Onion or Sweet Yellow Onion 0-thinly sliced
• Boccocini – halved, I like using baby boccocini which is even smaller

Dressing:
• 1/4 cup tahini
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 tablespoon soy
• 1 tablespoon honey
• 1 garlic clove minced
• .5 tsp salt
• 1/8 cayenne
• .5 tablespoon dried parsley
• 1 tablespoon red wine vinegar

Garnish:
Sesame Seeds

NOTES

Tahini: Tahini is a sesame paste that is very common in middle eastern cooking.  Many large grocery chains carry it in the shelves of their ethnic food sections.  If you have a middle eastern market in reach, you may find it freshly made and refrigerated.  You can also make Tahini yourself: 2 1/2 cups of raw sesame seeds on a baking sheets and toast in the oven at 350 degrees for about 10 minutes, or until lightly toasted brown. Watch them carefully, they can go from toasted to burned quickly. Let them cool completely.  Place sesame in a food processor with 3/4 cup olive oil. Process for about 2 min, you want it thick but it should still pour into a container.

Avocado Slicing: Here’s a video of how to do it: http://www.seriouseats.com/2010/07/knife-skills-how-to-cut-an-avocado.html.  I personally like using an Avocado slicer: http://www.amazon.com/Amco-Avocado-Slicer-and-Pitter/dp/B001OQVOO0/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1370906920&sr=1-2&keywords=avocado+slicer

Boccocini: This is a type of mozzarella cheese, these are smaller balls some as big as an egg and others are smaller.  Most good grocery stores carry this, you can also find them in Italian Markets, Cheese Mongers and Gourmet Grocery Stores. You’ll find it amongst other cheeses, kept in a container with liquid.

RECIPE:

1. Place lettuce in bowl and fill with cold water, then add ice. Let stand so that the leaves crisp up.

2.Place skillet on stove over a medium-low heat.  Sesame oil burns easily so you don’t want to make the oil too hot.  Add in the sliced garlic and let lightly simmer for 2 minutes, giving it a light stir to mix the garlic flavour into the oil. Add the shrimp and simmer on both sides until cooked through. Set aside.

3. Prepare Salad Dressing: Blend the tahini, water, lemon juice, soy, honey, red wine vinegar, garlic, and cayenne together in a blender until smooth.

4. Drain the lettuce. Use a salad spinner to help dry off the leaves. I prefer to serve salads on plates instead of bowls and layer out the ingredients so one is not overwhelmed with too much lettuce or things not mixing right in a bowl. Cover the bottom of the plate in salad mix, just enough so that you can’t see the plate through the leaves. Over top sprinkle desired amount of: Celery, Cucumber, Cherry Tomato, Sliced Onion, Boccocini over top.   Slice 1 half avocado on top of salad.  Place shrimp on top.  If you are serving imitation crab meat cut it into chunks and sprinkle it on top. If you are using real crab, pull apart meat into desired sized peaces and place on top.

5. Drizzle with Tahini Salad Dressing and Garnish with Sesame Seeds.

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Responses

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