Honey-Ginger Vinaigrette & Mixed Greens Salad

Honey-Ginger Vinaigrette & Mixed Greens Salad

Mixed Greens Salad with
Radish & Cucumber

Salad Components 

Mixed Spring Salad Mix 

Cucumber Shreds 

Radish Carrot-sticks and Rounds 

Sliced Green Onion and Scallions 

Chopped Cilantro  

Sriracha-Ginger Vinaigrette 

2 tbls Dijon Mustard 

2 tbls Rice Wine Vinegar 

2 tbls Honey 

1.5 tbls Sriracha Chili Sauce 

1.5 tbls Extra Virgin Olive Oil 

2 tsp Ground Coriander 

2 tsp Freshly Micrograted Ginger 

1 tsp Fresh Course-Ground Black Pepper 

1/2 tsp Kosher Salt 

PREPARATION : I used a handheld mandoline blade to cut the cucumber, but did the radish rounds and sticks, and green onion slices with a knife by hand. I tend to layer my salads in a serving bowl and allow it to mix during serving. Next time I'll shoot some board shots so you can see my layout before assembly. This time I just assembled in the same bowl that I mixed the dressing in. I put the dressing (enough for two days worth of salads) into a glass jar after prep for easy pouring. Always dress your salads on your plate for the freshest possible salad.

The Shrimp Sauce

Ingredients: 

1.5 pounds of shrimp (in shell)

4 cloves of garlic

olive oil

2 cans whole peeled tomatoes

10 whole basil leaves

1 pound linguini pasta

1 cup white wine

you start off by washing the shrimp, but leave the shells on them.  Coursely chop the garlic cloves.  Begin by heating your olive oil in your sauce pan and putting the garlic into the pan along with the shrimp (if the pan is small, put half of the shrimp to begin with, then put the rest into the pan when you remove the first set).  Quickly saute one side of the shrimp, then turn them, and saute the other side.   If you couldn't get all the shrimp into the pan, then remove the first set and do the same thing to the other half of the shrimp.  When you are done sauting them, put the first set back into the pan and add the white wine with along with them.  Cook the shrimp with the wine for about 3-4 minutes, just until the wine begins to simmer.  Remove the shrimp from the pan and set them aside until later.  Reduce the wine mixture by half, then break the tomatoes into the pan and allow to cook for about 30-45 minutes at a slow simmer, covered.  Stir frequently to prevent it from sticking to the bottom of the pan.  After cooking the sauce for about half an hour, put your water up to boil for the pasta.  Cook the linguini to your desired doneness, but when it is about two minutes till complete, add the shrimp back into the sauce and stir them in.  Add the basil now to the sauce along with a little red pepper flake depending on how spicy you want the sauce to be.  Serve the pasta with the sauce and shrimp and enjoy... don't forget to suck the sauce out of the shrimp shells before you eat them... delicious.