|Ingredients||Seafood, Nuts, Fruits|
|Menu Part||Appetizer/Small Plate|
Chef Michael Watz
Wasburne Culinary institute
For this appetizer salad, Michael Watz, chef/instructor at Washburne Culinary Institute in Chicago, chooses seedless red grapes for their compatible shape, size and balance of sweetness and acidity. The contrast in colors and flavors makes for an appealing seafood starter or small plate to mix and match.
12 large shrimp, peeled and deveined
1/4 cup olive oil
1 tsp. fresh rosemary
1/2 tsp. fresh thyme
2 tbsp. sherry vinegar
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 cups torn radicchio
2 cups thinly sliced fennel
1 tbsp. chopped shallots
1/2 tsp. minced garlic
2 tsp. thinly sliced lemongrass
2 cups red seedless California grapes
2 tbsp. dry white wine
12 chives, trimmed
1/4 cup toasted pine nuts
2 oz. Manchego cheese, thinly sliced
- Toss shrimp with 2 tbsp. olive oil, rosemary and thyme. Marinate 30 min., turning often.
- Remove shrimp from marinade and pat dry. Spray grilling surface with nonstick cooking spray. Arrange shrimp on grill; season with salt and pepper. Grill 2 min; gently turn and grill 2 min. more or until cooked through. Remove and keep shrimp warm.
- Combine 1 tbsp. olive oil, sherry vinegar, salt and pepper in large bowl; whisk to mix. Add radicchio and fennel; gently toss to coat.
- Heat remaining 1 tbsp. oil with shallots, garlic and lemongrass in skillet over med.-high heat; sauté 30 sec. Add grapes; sauté 30 sec. more. Stir in wine; cook to reduce.
- Per serving, plate salad greens; arrange 3 shrimp on plate. Evenly arrange grapes on top; garnish with chives and pine nuts. Shave 3 to 4 slices manchego cheese around each salad. Serve immediately.