Keeping Your Cool

Summer is upon us, and when the temperatures linger in the 90's, I lose my appetite for heavy foods. Who wants to slave away in a hot kitchen, wilting as you greet your guests at the door. One of my favorite cool company dishes is a stacked salad that I adapted from a Neiman Marcus recipe, and it's always a big hit. It meets my three main requirements: you can prepare the ingredients ahead of time, it's delicious, and you can add or substitute according to your tastes.

I've made this salad with Maine lobster, shrimp, and on occasion chicken, but I think using some good ol' Gulf shrimp is the way to go. My mouth is starting to water just thinking about it.

Photo Credit:  Ellen Silverman

The secret to stacking the salad is using a tin can as a mold. Be sure to remove the top and bottom of the can. Place the can on the serving plate and add the layers one at a time, pressing down slightly. Ladling the dressing in between each layer serves as the glue to hold the salad together. After adding all the layers carefully remove the can. I spray the can with Pam to be certain nothing sticks. Sprinkle salad greens around the base and lightly drizzle more dressing if you choose. 

Ingredients for 4 salads
16 medium size shrimp, deveined and cooked
4 hard-boiled eggs, chopped
2 avocados, chopped
8 slices of thick bacon, crisp and crumbled
4 tomatoes, seeded and diced
2 cups of lettuce greens


Dressing
2 very small onions or 4 shallots, minced
1/2 cup tarragon vinegar (apple cider vinegar works as well)
4 tsp lemon juice
4 tsp Dijon mustard
1 tsp salt
1 tsp pepper
2 tsp sugar
3-4 tbs. dried tarragon
2 eggs
2 1/2 cups vegetable oil
Place onion, vinegar, lemon juice, mustard, s & p and sugar in food processor to blend briefly. Add egg and tarragon and process to combine. With the machine running add the oil in a slow steady stream until the dressing emulsifies. This can be made several days in advance.


There you have it; a cool, elegant and totally delicious presentation.
Bon appetit