Fresh summer salads - WFSB 3 Connecticut

Better Food

Fresh summer salads

Posted: Updated:

Resident chef Chris Carlson is here from Sur la Table and he’s showing us how to put a fresh clean delicious salad on the table.  For more about Sur la Table, click here.

Grilled Shrimp, Sugar Snap Peas and Red Rice Salad

Yield: 4 servings

Red rice has a nutty  flavor and high nutritional value which makes it more flavorful and satisfying than brown or white rice.

3 tablespoons vegetable oil, divided

1tablespoon minced fresh ginger, divided

1/4 teaspoon  crushed  red pepper flakes

1 pound large shrimp, peeled  and deveined

2 tablespoons rice wine vinegar

1tablespoon fresh lime juice

2 tablespoons soy sauce

1teaspoon  brown sugar

1teaspoon sesame  seeds, toasted

3 cups cooked and chilled red rice (about 11/4 cups uncooked)

1 ripe mango, flesh sliced in 1/4-inch cubes

4 green onions, thinly sliced

11/2 cups sugar snap peas, ends trimmed

1teaspoon toasted  sesame oil

8 {6-inch) bamboo skewers, soaked in water for 30 minutes

For the madnated shrimp: In a medium bowl, add 1tablespoon vegetable oil, 1 teaspoon ginger, crushed  red pepper and shrimp. Toss to coat shrimp, cover and refrigerate for 1 hour.  {Alternatively, use a vacuum sealer or instant marinator to reduce the marination time to 30 minutes.)

In a large bowl, add remaining 2 tablespoons oil, 2 teaspoons ginger, vinegar, lime juice, soy sauce, brown sugar, sesame oil; whisk to combine. Add rice, mango and green onion; toss well. Cover and set aside.

Bring a medium pot of water to a boil, and season  liberally with salt.  Add sugar snap peas and cook until crisp-tender, about 1 minute. Drain peas through  a colander and transfer to medium bowl. Toss peas with sesame oil and seeds and season  with salt and pepper, set aside.

Heat a grill or grill pan to medium-high. Thread 3 shrimp onto each skewer. Season skewers with salt and pepper. Grill shrimp until just opaque in center, about  2 minutes per side. To serve: Spoon salad in center  of large platter or individual salad plates. Surround with seasoned  snap  peas. Top salad with grilled shrimp skewers and serve.


Greek style salad with Grilled Chicken and  Zucchini Noodles

Yield: 4 servings

This is a great whole meal salad made  with "zoodles," zucchini that has been specially cut using a spiralizer to make long pasta·!ike spirals. Make this salad vegetarian by skipping the grilled chickenor for quicker prep time add cubed salami instead.

Grilled chicken marinade and vinaigrette:

1 medium shallot,  peeled  and chopped

2 medium  garlic cloves,  peeled

3 tablespoons fresh oregano leaves

2 medium  lemons,  zested  and  juiced

1/4  cup champagne or white  wine vinegar

1tablespoon  honey

1/4  cup capers,  rinsed

1/2 cup extra·virgin  olive oil, plus more  as needed

Kosher and freshly ground  black pepper

1 pound  boneless skinless chicken thighs  or breasts (butterflied)

Salad:

1 cup cooked chickpeas

2 {1pound) medium  zucchini, washed and ends  trimmed

1cup grape  tomatoes, halved

1/2 cup Katamata ofives, rinsed  and  halved

1tablespoon fresh  dill, chopped

7 ounces {1cup)  feta, cut into small cubes

In a blender pitcher combine shallot, garlic, oregano, lemon  juice and zest, vinegar;  pulse to blend  until minced. Add honey,  capers and olive oil and season  liberally with salt and pepper; blend to combine vinaigrette.

In a medium  bowl or sealable bag add chicken and about a 1/3 (a little tess than  1/2)  of the  vinaigrette. Cover and set  aside to marinate for about 2 hours. (Alternatively, use a vacuum sealer or instant marinator to reduce the marination time to 1 hour.)

Transfer remaining  vinaigrette to a medium  bowl. Taste and adjust  seasonings with salt and  pepper.  Add chickpeas, and with a potato masher press the  beans  3 or 4 times  just to break them  apart, set  aside to marinate.

Heat grill or grill pan to medium high.  Remove chicken from marinade and discard.  Season both sides of each piece with salt and pepper.  Grill chicken until cooked through and registers at 165 degrees Fahrenheit on an instant read thermometer.  Transfer to cutting board to rest while preparing salad.