"Gypsy gold does not chink and glitter. It gleams in the sun and neighs in the dark."

~ Saying of the Gladdagh Gypsies of Galway

Wednesday, May 30, 2012

Recipe: The Fishmarket Salad

Throughout high school and most of college, I worked at a restaurant that served a salad hubby & I both loved. It's been some time since we've had it and since we have an abundance of lettuce in the garden right now, I decided to recreate it.

The salad was called 'The Fishmarket' and it had a Champagne Vinaigrette dressing. Obviously, the dressing is the hardest part to recreate, but we both agreed I came pretty darn close!  

The Fishmarket Salad
Lettuce (We had Crisp Mint Romaine growing in the garden)
4 hard boiled eggs
1.5 cups cooked mini shrimp, chilled
1/2 cup crumbled blue cheese
Divide ingredients into 2 serving bowls. I couldn't tell you how much lettuce we had - use what you know you will eat :)

Champagne Vinaigrette
1/4 cup White Wine Vinegar (Champagne vinegar would have been better, I am sure, but I didn't have any!)
1 clove garlic
Small quarter of an onion
4 tbsp honey
1 tbsp Dijon mustard
1.5 tsp yellow mustard
2 tbsp lemon juice
2-3 dashes Tabasco
1/2 tsp salt
1/2 tsp black pepper
1/2 cup extra virgin olive oil
Combine all ingredients, except oil, in your food processor and whiz it up until it is all combined and garlic and onion are finely minced. Then slowly stream in your oil whizzing it as you go until all is combined. Chill until you are ready to use.

This recipe was linked up over at Freaky Friday with Real Food Freaks and  Summer Salad Sundays


~TastyTravels~ said...

Mmmm..looks delicious!

Unknown said...

Looks great and Im a huge shrimp lover. The only dressing I make at home is ranch, I want to make my own vinagrettes but im sort of worried they will not turn out good. There is this white rasberry vinagerette ive had I wish I could re create. Oh I need to go comment on an older post of yours - it was a wrap with portabello mushrooms and some white beans mashed , well I made it but instead of the mashed beans (was lazy) I used hummus - OMG it was delish and then a few days later I put some cut up chicken breast in it - yummy!

Unknown said...

Hound Girl - If you can make Ranch, you can definitely make vinaigrettes! They are super easy.

I am glad you liked the Port. wrap :) We made them again with blue cheese and red onions and they were heaven!!! Hummus is for sure a good substitue when you need it quick!

Kathy~Sweet Bird Designs said...

Looks great! Perfect for a hot summer day!

Malay-Kadazan girl said...

Interesting yummy recipe!

Debbie @ Easy Natural Food said...

This sounds delicious! I love those baby shrimp and have a bag of them in my freezer.

I'm hosting a weekly carnival over summer specifically for salads of all types, every Sunday! I would love you to come and post this
recipe. Just stop by my blog on Sunday - the link will be up!

I hope to see you there:)

Debbie @ Easy Natural Food said...

Still loving this salad! Pinned so that I remember to make it :) Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!